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Easter Blondies with Mini Eggs
Make the best blondie recipe quickly and easily! Perfect for Easter, or any other holiday or occasion.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
rest
5
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
servings
Calories:
169
Author:
Candace
Equipment
Parchment paper
Ingredients
1
cup
brown sugar
½
cup
butter
melted
1
egg
beaten
1
teaspoon
vanilla extract
1
cup
flour
½
teaspoon
baking soda
¼
teaspoon
kosher salt
½
cup
chopped mini eggs
or chocolate chips, plus ⅛ - ¼ cup for garnish (optional)
Instructions
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.
Notes
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
Calories:
169
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
129
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
207
IU
|
Vitamin C:
1
mg
|
Calcium:
23
mg
|
Iron:
1
mg