This Easter Blondie Recipe with Mini Eggs has all the rich and creamy, buttery flavor of a brownie but they aren’t brown!
Moist, light and full of a caramel butterscotch flavor, these “opposite brownies” are a fun and easy treat to make for any occasion. This blondie bar recipe uses chopped mini eggs to give it a festive Easter look that is too good to pass up. It’s super quick to prepare and only takes about 20 minutes to bake. It’s the perfect treat to tuck into an Easter basket, or serve on a platter at the dessert table for everyone to enjoy.
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Easy Easter Blondies!
- Chewy and cake-like, blondies have a caramel-like flavor and a soft and chewy texture. Double up on the batch and freeze the dough or finished blondies for future treats.
- This is the best blondie recipe that can be used year-round for holidays, celebrations, or any occasion by mixing or matching the add-ins!
- Drop blondie dough onto a cookie sheet for delicious, chewy cookies! Look at the bake time for these Chewy Chocolate Chip Cookies as a reference.
Ingredients and Variations
DOUGH: Basic brownies without the traditional chocolate are called white brownies or “blondies.” Brown sugar is what gives the blondies their signature, caramel-like flavor. PRO TIP: For an even deeper butterscotch flavor, brown the butter in advance by gently cooking it in a sauté pan until it starts to turn golden. Make sure it’s cooled before adding to the batter or else it will cook the eggs.
ADD-INS: Cadbury mini eggs are chocolate-filled and have a thin, candy coating on the outside that makes them super crunchy even after they’re baked into the blondies. There is also a variety that is made with malted milk inside for a different version of Easter Blondies. Feel free to switch out the mini eggs for pastel-colored Easter M&M’s, mini white chocolate chips, even bits of dried fruit like cherries, cranberries, or mangoes. Swirl in creamy or crunchy peanut butter or Nutella for an everyday blondie.
How to Make Easter Blondies
Chewy blondies have never tasted so good, or been so easy to make:
- Cream together brown sugar and butter. Blend in the egg and vanilla.
- Add remaining ingredients (except mini eggs) and stir until combined.
- Fold in the mini eggs and spread in the prepared pan.
- Bake (per recipe below) until a toothpick inserted into the center comes out clean.
- Cool completely before cutting.
Tips for the Best Blondies
- Set out butter and eggs for about 30 minutes before mixing into the recipe. Softened butter will mix faster and room temperature eggs will mix up fluffier than cold eggs.
- Store Easter Blondies in an airtight container at room temperature up to 5 days. Add a slice of bread to absorb any excess moisture that might accumulate.
Other Dessert Treats!
- Easter Edible Cookie Dough – quick and easy to make.
- Sourdough Chocolate Chip Cookie Bars – delicious.
- Peanut Butter Chocolate Chip Bars – just 10 minute prep.
- M&M Cookies – always a favorite.
- Easter Coconut Macaroon Nests – adorable and delish!
Easter Blondies with Mini Eggs
- Heat oven to 350°F and line an 8x8 baking pan with parchment paper.
- In a bowl, blend brown sugar and butter together. Mix in egg and vanilla.
- Add flour, baking soda, and salt. Mix lightly.
- Fold in mini eggs. Spread into prepared pan. Add up to ¼ cup chopped mini eggs on top, if using.
- Bake 20 - 25 minutes, or until golden brown and edges are set.
- Serve warm, or cool in pan. Remove and cut.
- To check if blondie is cooked, insert a toothpick into the center. If it comes out clean, it is done.
- Use room temperature butter and eggs. The butter will incorporate better and the eggs will mix up fluffier than cold eggs.
- Easter Blondies can be refrigerated or stored at room temperature. In either case, place them in an airtight container for up to 5 days.
- Freeze blondies in an airtight container for up to 6 weeks.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.