Easter Blondies
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.
For more easy and delicious Easter treats try our Mini Eggs No Bake Cheesecakes or White Chocolate Easter Bark.
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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: The main ingredient in the base of this bar.
- Baking Powder: Helps to create a light and fluffy cookie, while adding height. Can be omitted.
- 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, 8 x 8-inch pan, parchment paper, measuring cups and spoons, and a spatula.
Variations
- Chocolate Eggs Alternatives: Swap with leftover Easter candy, mini Cadbury eggs, M&M candies, sprinkles or milk chocolate chips.
- 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.
- 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
Look at how fast it takes to get these in the oven.
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, 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 dry ingredient to the sugar-butter mixture and run on low until incorporated. Stop and scrape the edges down and mix again.
With a spatula stir in 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: Adding some chopped or broken mini eggs adds different degrees of texture. Micro mini eggs mixed with regular ones is a great option too.
Recipe Tips
- Room Temperature Ingredients: This allows the dough will bake more evenly.
- Do Not Overmix: Overmixing can lead to dense blondies; mix just until just combined.
- Lining the Pan: Leaving the paper high makes for easy removal and clean edges of the baked blondies.
- Cooling Time Matters: Cool completely before cutting to prevent them from crumbling.
Another reader favorite is our decadent Easter Brownies.
More Desserts
Storage Instructions
- Room Temperature: Once cooled, place in an airtight container for 3-4 days on the counter, out of direct sunlight.
- Refrigerator: 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.
What to Serve with Easter Egg Blondies
- More Cookie Recipes: Chocolate Chip Cookie Brownie Bars, Red Velvet Cookie Bars, Cadbury Egg Cookies or Frosted Sugar Cookie Bars.
Easter Blondies FAQs
Brownies are typically more fudgy (though they can be caked too), and often start with a melted butter and cocoa powder/chocolate base. Blondies are usually soft and chewy, similar to a cookie bar.
You will know that your blondie bars have finished baking when a toothpick inserted in the centre comes with a few moist crumbs but no wet batter.
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Easter Blondies
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 and softened
- 200 grams granulated sugar about 1 cup
- 100 grams light brown sugar about ½ cup packed
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 4.6 ounces mini eggs some chopped/crushed (135 grams, about 1 cup)
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, 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 dry ingredient to the sugar-butter mixture and run on low until incorporated. Stop and scrape the edges down and mix again.
- With a spatula stir in 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
- Room Temperature Ingredients: This allows the dough will bake more evenly.
- Do Not Overmix: Overmixing can lead to dense blondies; mix just until just combined.
- Lining the Pan: Leaving the paper high makes for easy removal and clean edges of the baked blondies.
- Cooling Time Matters: Cool completely before cutting to prevent them from crumbling.
- Variety of Texture: Adding some chopped or broken mini eggs adds different degrees of texture. Micro mini eggs mixed with regular ones is a great option too.
- Room Temperature: Once cooled, place in an airtight container for 3-4 days on the counter, out of direct sunlight.
- Refrigerator: 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.
Nutrition
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Nothing beats a cookie in bar form - our whole family loves when we make these!
Love Blondies! Perfect to make it for Easter!
Such a versatile recipe too.