Blondies are like a brownie without the chocolate. Or sometimes called cookie bars! They have a rich vanilla, buttery flavor and can be made plain or with different mix-ins.

What type of candies are used to make mini egg blondies?

You can use Cadbury Mini Eggs or the M&M Mini Eggs! Both are chocolate filled with a crunchy candy coating.

Can this recipe be doubled?

Yes, you can double the recipe and bake in a 9x13 pan. The bake time should be about the same, but might take a few minutes longer. Cook until fully set and golden.

Do they sell mini eggs year round?

Mini egg candies are only sold around Easter. In this recipe, you can swap in a different chocolate candy like M&Ms, if you can't find mini eggs.

Easter Mini Egg Blondies (One Bowl, No Mixer)

Easter Mini Egg Blondies

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5 from 1 review

These Mini Egg Blondies are not only the perfect dessert for Easter but they are so easy to make using only one bowl. Because they use melted butter, you don't need a mixer and can mix these up by hand. The addition of colorful mini egg candies is the best festive addition!

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 servings
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

1/2 cup unsalted butter
1 large egg
1 cup packed brown sugar, light or dark
1.5 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
9oz bag of Mini Eggs Chocolate Candy, such as Cadbury or M&M. (About 1 heaping cup). See note.

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Instructions

Preheat Oven and Prepare Pan. Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan and line with a strip of parchment paper. I like to grease with butter and grease the parchment paper a little as well.
Melt Butter. In a large microwave safe bowl, carefully melt the butter. Allow to cool for about 10 minutes.
Add Brown Sugar and Cool. Add the brown sugar to the melted butter, stir to combine. Allow to cool for a few more minutes until room temperature.
Add Egg and Vanilla. Stir in the egg and vanilla extract to the butter/sugar mixture. Stir until combined.
Add Dry Ingredients. Add the flour, baking powder, and salt. Stir to combine - but do not over mix. The batter will be thick like a cookie dough.
Add Candies. Add about 3/4 of the chocolate mini eggs and fold into the dough. They don't need to be perfectly combined as you can do that when you add to pan.
Add to pan. Press dough into prepared pan in an even layer. Press remaining candies into top.
Bake. Bake in preheated oven for 25-30 minutes until the top is center, set, and golden brown. A toothpick inserted in the center should come out clean or with crumbs, but no wet batter. Allow blondies to cool for one hour before cutting. They will firm up more as they cool.
Enjoy!

Notes

Leftover blondies can be stored at room temperature in an airtight container for up to 5 days.

Mini Eggs - You can leave the candy eggs whole, or you can halve them/rough chop some or all of them.

Nutrition

Serving Size: 1 blondie (1/9 of pan)
Calories: 334
Sugar: 32.8 g
Sodium: 96.4 mg
Fat: 14.6 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 3.4 g
Cholesterol: 50.2 mg

Find it online: https://kathleenscravings.com/easter-egg-blondies/