These Easter Blondies are rich, buttery, and packed with sweet bursts of chocolate from chopped mini eggs. They have a chewy texture with crisp, golden edges and a soft center, making them the perfect Easter dessert.
The colorful candy-coated mini eggs add a festive touch, making these blondies ideal for Easter gatherings, spring celebrations, or as a fun baking activity with the family any time of year. Best of all, they’re easy to make with simple pantry staples and come together in just one bowl!
Jump to:
- Why You Will Love This Easter Blondie Recipe
- Ingredients
- Substitutions and Variations
- How to Make Easter Blondies
- More Recipes You Will Love
- How to Store our Easter Blondie bars
- What to Serve with Easter Egg Blondies
- Top Tips
- Frequently Asked Questions About Making Easter Blondies
- More Recipes You Will Love
- Easter Blondies Recipe
This recipe was inspired by my love for desserts. As much as I love to make cookies, I am all for the simplicity of putting batter into a tray and cutting them later! If you like cookie bars, you might also want to try my 2-ingredient chocolate chip brownie cookie bar recipe! For more easy and delicious Easter treats try our Mini Eggs No Bake Cheesecakes or White Chocolate Easter Bark.
Why You Will Love This Easter Blondie Recipe
- Texture: The perfect treat with soft and chewy interior with a slight exterior crunch.
- Classic Treat: Buttery blondies are classic treat for any sweet tooth.
- Quick and Easy: The best part of this easy blondie recipe is how quick it comes together. Just bake and slice!
- Festive: The addition of one of our favorite Easter chocolates makes this a family-friendly, festive recipe.
Ingredients
The following ingredients are found in most home pantries but check out the image below to make these mini egg blondies.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: A staple for the base of any cookie or cookie bar!
- Baking Powder: Helps to create a light and fluffy cookie, while adding height. Can be omitted.
- Sea Salt: Enhances all the flavors.
- Unsalted Butter: A great way to control the salt content which allows you more control over the final product.
- Granulated Sugar: Allows a slight crispness, while adding sweetness.
- Light Brown Sugar: Enhances the chewy texture and deeps the flavor profile.
- Pure Vanilla Extract: Adds a subtle vanilla flavor while intensifying all other ingredients.
- Eggs: Creates structure by binding all the ingredients together.
- Cadbury Mini Eggs: A fun chocolate addition that is perfect for an Easter treat.
For this recipe, you'll want to have on hand a stand mixer, 8x8 metal baking pan, parchment paper, measuring cups and spoons, and a spatula.
Substitutions and Variations
Cookie bars are easy to customize to any season, holiday or favorite mix-ins! Here are some fun suggestions while also options to change up the recipe if needed.
- Mini Egg Alternatives: Swap mini eggs with chopped chocolate bars, M&Ms, or white chocolate chips. The possibilities are endless.
- Butter Swap: While we have not tested this ourselves, you can try melted coconut oil or a plant-based butter substitute for a dairy-free option.
- Flour Alternatives: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. We love using this one from Bob's Red Mill.
- Sweetener Options: Replace granulated sugar with coconut sugar for a deeper caramel-like flavor.
- Brown Sugar Boost: Use dark brown sugar instead of light brown sugar for a richer, molasses-like taste.
How to Make Easter Blondies
Grab yourself a large bowl, and you are ready to whip up this blondie batter.
Preheat oven to 350F and line a 8x8 metal baking pan with parchment paper leaving the sides high.
In a medium bowl whisk together all-purpose flour, sea salt and baking powder.
Using a stand mixer or large bowl, add in sugars and butter. Mix until smooth and combined (note: melted or softened butter works in the recipe).
Add eggs and vanilla, mix again on low until combined.
Then gradually add flour mixture to the bowl until incorporated. Stop and scrape the edges down and mix again.
With a spatula mix chopped mini eggs half at a time to ensure even distribution. Reserve some for the top, if desired.
Transfer dough into prepared pan. If adding additional mini eggs to the top, you do not need to push them in much, just enough that they will not move.
Bake for 30 minutes or until golden brown and a toothpick comes out of the center with moist crumbs.
Allow to fully cool before removing and cut into bars with a sharp knife.
Hint: Use a sharp knife to (carefully) chop mini eggs into smaller pieces but leave some whole for extra crunch.
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How to Store our Easter Blondie bars
As much as you will want to eat up this perfect treat, storing them is okay too! Here is how we do it.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days on the counter, then in the fridge up to a week.
- Freezer: Wrap tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw on the counter when ready to eat.
- Make Ahead: While you can chop up your candies and mix your dry ingredients in advance, it is quick enough to make the batter once you are ready to bake. If you wanted to do it 2 days in advance you can leave the mixed dough in the fridge and allow to come to room temperature before baking.
What to Serve with Easter Egg Blondies
- Caramel Coffee: You must try this delicious mocha coffee with caramel.
- Hot Chocolate: We have the perfect hot chocolate recipe to pair with this dessert, and if you want to add a boozy kick, you can try our hot chocolate with Baileys.
- Strawberry Drinks: A fruity match to this dessert bar. Try our strawberry lemonade, our Hennessy Lemonade or a nostalgic strawberry milkshake!
- Lemon Bars: A citrus-forward dessert that will help balance the sweetness.
- Ham Sliders: For a more savoury option, sliders are a great petite pairing.
- Charcuterie or Cheese Plate: A platter with your favorite creamy cheeses, cured meats, crackers, and fruit will be a delicious complement.
Top Tips
Here are a few helpful pointers to set you on the right track to making the best Easter blondies you can!
- Room Temperature Ingredients: Let your butter and eggs sit at room temperature before mixing to ensure a smooth batter.
- Do Not Overmix: Overmixing the batter can lead to dense blondies. Mix just until ingredients are combined.
- Lining the Pan: Grease and line your parchment paper that has long ends for easy removal and clean edges.
- Cooling Time Matters: Allow the blondies to cool completely before cutting to prevent them from crumbling.
Frequently Asked Questions About Making Easter Blondies
Do you have questions about how to make our Easter Blondie Recipe? Hopefully we can help!
Yes! Simply bake in a 9x13 pan instead, and adjust your bake time accordingly. Check for doneness with a toothpick, until it comes out of the centre clean.
Yes, these blondie bars freeze beautifully! We recommend wrapping tightly in plastic wrap before placing in an airtight container. They will keep in the freezer for up to 3 months. Bring up to room temperature on your kitchen counter before serving. We love making extra to keep in the freezer for later. They're perfect for serving to guests or keeping on hand for unexpected cravings!
You will know that your blondie bars have finished baking when a toothpick inserted in the centre comes out clean — with a few moist crumbs but no wet batter.
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Easter Blondies Recipe
Equipment
- Stand Mixer with Paddle Attachment
- 8x8 Metal Pan
- Parchment Paper
- Measuring Cups and Spoons
- Spatula
Ingredients
- 187.5 grams all-purpose flour about 1 ½ cups
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 stick butter, unsalted softened or melted
- 200 grams granulated sugar about 1 cup
- 100 grams light brown sugar about ½ cup
- 2 eggs, large room temperature
- 1 tablespoon pure vanilla extract
- 1 cup mini eggs chopped (approx. 4.6 ounces/ 135 grams)
Instructions
- Preheat oven to 350F and line a 8x8 metal baking pan with parchment paper leaving the sides high.
- In a medium bowl whisk together all-purpose flour, sea salt and baking powder.
- Using a stand mixer or large bowl, add in sugars and butter. Mix until smooth and combined (note: melted or softened butter works in the recipe).
- Add eggs and vanilla, mix again on low until combined.
- Then gradually add flour mixture to the bowl until incorporated. Stop and scrape the edges down and mix again.
- With a spatula mix chopped mini eggs half at a time to ensure even distribution. Reserve some for the top, if desired.
- Transfer dough into prepared pan. If adding additional mini eggs to the top, you do not need to push them in much, just enough that they will not move.
- Bake for 30 minutes or until golden brown and a toothpick comes out of the center with moist crumbs.
- Allow to fully cool before removing and cut into bars with a sharp knife.
Notes
- Let your butter and eggs sit at room temperature before mixing to ensure a smooth batter.
- Overmixing the batter can lead to dense blondies. Mix just until ingredients are combined.
- Grease and line your parchment paper that has long ends for easy removal and clean edges.
- Allow the blondies to cool completely before cutting to prevent them from crumbling.
- Use a sharp knife to (carefully) chop mini eggs into smaller pieces but leave some whole for extra crunch.
Nutrition
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Eva Filer says
Nothing beats a cookie in bar form - our whole family loves when we make these!
Abi says
Love Blondies! Perfect to make it for Easter!
Eva Filer says
Such a versatile recipe too.