Feastical

The Easter Bake That Tastes Like a Sunny Spring Hug

Hey there, friend! Beau here, from Feastical. Can we just take a moment to appreciate the pure, unadulterated joy of a really good blondie? It’s not a brownie, it’s not a cookie—it’s this magical, chewy, buttery bar that sits squarely in the “perfect dessert” category. Now, imagine that wonderful base, but studded with little pockets of colorful, crunchy chocolate eggs that just scream springtime. That’s what we’re making today: Easter Egg Blondies.

I’m a firm believer that holiday baking should be more about creating joy than creating stress. You shouldn’t need a culinary degree or a pantry that rivals a grocery store to make something spectacular. This recipe is my love letter to simple, soul-satisfying baking. One bowl, one pan, and a handful of ingredients you probably already have (plus those adorable mini eggs, of course!). The result is a tray of bars with crispy, caramelized edges, a soft and slightly gooey center, and bursts of festive chocolate in every bite.

Whether you’re hosting the big Easter feast, need a show-stopping contribution for a potluck, or just want to make a regular Tuesday feel a bit more celebratory, these blondies are your answer. They’re foolproof, they’re gorgeous, and they have this magical ability to make everyone who eats them smile. So, preheat that oven, grab your favorite mixing bowl, and let’s bake up a little slice of springtime happiness together.

Why These Blondies Hold a Special Place in My Kitchen

This recipe always takes me back to my early days of figuring out this whole cooking thing. I was maybe 22, living in my first apartment with a kitchen the size of a postage stamp. Easter was rolling around, and I wanted to bring something homemade to my family’s dinner. Problem was, my baking skills were… let’s say ‘experimental.’ Layer cakes lopsided, cookies that spread into one giant sheet—you name it, I’d messed it up.

But bars? Bars felt safe. One pan, no fussy shaping. I cobbled together a basic blondie recipe from an old cookbook and, in a moment of pure inspiration (or desperation for color), I crushed up a bag of those pastel-coated mini eggs I’d bought for myself and stirred them right in. I held my breath the whole bake time. When I pulled them out, the kitchen smelled like a bakery, and the edges were perfectly golden. I cut them into squares, arranged them on my one nice plate, and brought them over.

They were the first thing to disappear. My grandma, a woman of few but meaningful compliments, took a bite, nodded slowly, and said, “Now *that’s* good.” That was the moment I realized the power of a simple, feel-good recipe. It wasn’t about being fancy; it was about creating something delicious that brings people together. Every time I make these Easter Egg Blondies, I remember that little victory in my tiny kitchen, and I hope they become a happy little tradition in your home, too.

Gathering Your Cast of Characters

Here’s everything you’ll need. I’ve added my little chef notes next to each one because knowing your ingredients is half the battle in becoming a kitchen rockstar!

• 170 g (¾ cup) unsalted butter, melted – This is our flavor foundation. Melting it gives us that dense, chewy texture we love in a blondie. Using unsalted lets you control the salt level. Chef Insight: Let it cool for a minute after melting so you don’t accidentally scramble your eggs in the next step!
• 200 g (1 cup packed) light brown sugar – This isn’t just sweetener; it’s the MVP. The molasses in brown sugar is what creates that beautiful, rich caramel flavor and the ultra-moist, soft crumb. Don’t swap it for white sugar if you can help it!
• 1 large egg + 1 extra egg yolk – The whole egg provides structure. The bonus yolk? That’s our secret weapon for extra richness, tenderness, and that gorgeous golden color. Sub Tip: No extra yolk? Just use 2 whole eggs; they’ll still be fantastic.
• 1 tsp pure vanilla extract – The flavor enhancer. It deepens all the buttery, caramel notes. Always go for pure extract over imitation for the best taste.
• 220 g (1 ¾ cups) all-purpose flour – Our trusty structure-builder. Chef Hack: For the fluffiest results, give it a quick whisk or fluff it with a fork before measuring. No one wants dense blondies!
• ½ tsp baking powder – A little lift for the perfect texture balance between fudgy and cakey.
• ¼ tsp salt – Crucial! It balances the sweetness and makes all the other flavors pop. If you only have salted butter, just omit this extra salt.
• 150 g (about 1 heaping cup) mini chocolate eggs, roughly chopped – The star of the Easter show! I like to give them a rough chop so you get more distributed chocolatey bursts. Fun Twist: Use a mix of mini eggs and pastel M&M’s for even more color variety!

Let’s Bake! Your Foolproof, Step-by-Step Guide

Ready? Apron on, music playing, let’s do this. It’s easier than you think.

1. Prep Your Stage. Preheat your oven to 175°C (350°F). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving a little overhang on two sides. This is your “slingshot” for lifting the whole slab of blondie out later for super clean cuts. Lightly grease any exposed pan. Chef Tip: A well-prepped pan is the difference between a messy struggle and a clean, Instagram-worthy slice!
2. The Butter & Sugar Tango. In a large mixing bowl, combine the melted (and slightly cooled) butter and the packed brown sugar. Whisk it with gusto for a good 45-60 seconds until it’s completely smooth, glossy, and has lost any graininess. You’re not just mixing; you’re dissolving the sugar into the butter, which is key for that perfect chewy texture. It should look like liquid caramel.
3. Bring in the Eggs. Add the whole egg, the extra egg yolk, and the vanilla extract to your beautiful butter-sugar mixture. Whisk again until everything is completely combined and the mixture looks thick, smooth, and paler in color. This is where the magic starts to come together.
4. Gently Does It with the Dry Stuff. Switch to a spatula now. Add the flour, baking powder, and salt directly into the wet ingredients. Here’s the golden rule: Fold gently until you no longer see streaks of flour. A few tiny lumps are totally fine! Overmixing is the enemy of tender blondies, as it develops the gluten in the flour and can make them tough. We want fudgy, not tough-y.
5. The Festive Finale. Toss in your roughly chopped mini chocolate eggs. Fold them in gently until they’re evenly distributed throughout the thick, luxurious batter.
6. Pan & Bake. Transfer the batter to your prepared pan. Use your spatula to spread it into an even layer, getting right into the corners. For a perfectly flat top, I like to give the pan a few firm taps on the counter. Pop it in the center of your preheated oven and set that timer for 22 minutes.
7. The Grand Finale – The Bake Test! At 22 minutes, take a peek. The edges should be set and pulling away from the pan, looking golden and delicious. The center should still look slightly soft and shiny, and a toothpick inserted about an inch from the edge should come out with a few moist crumbs, not wet batter. If it seems too jiggly, give it 2-4 more minutes, but watch it like a hawk! Overbaking is the only way to mess these up. Remember, they continue to set as they cool.
8. The Hardest Part: The Wait. Place the pan on a wire rack and let the blondies cool completely. I mean it! This is non-negotiable for clean slices. If you cut into them while warm, they’ll be a gooey (albeit delicious) mess. For the ultimate clean cut, you can even pop the whole pan in the fridge for an hour after they’ve cooled to room temp.

How to Serve These Easter Stunners

You’ve waited patiently, and now it’s time for the reward! Using the parchment paper slingshot, lift the entire blondie slab onto a cutting board. Use a sharp chef’s knife to slice into squares or rectangles. For pristine edges, wipe the knife clean between each cut.

Presentation is half the fun! Pile them high on a rustic wooden board or a pretty pastel platter for your Easter table. They’re incredible all on their own, but let’s be extra:

• Dust with a light shower of powdered sugar for a snowy, festive look.
• Serve slightly warm with a scoop of vanilla bean ice cream for the ultimate “blondie sundae.”
• Add a dollop of freshly whipped cream and a few fresh berries on the side for a pop of color and freshness.

These bars are sturdy travelers, too, making them perfect for picnic baskets, bake sales, or gifting to neighbors in cute little cellophane bags tied with a spring ribbon.

Make It Your Own! 5 Fun Twists on the Classic

Love the base recipe? Here are some ways to switch it up for different tastes or just for fun!

1. Cookie Dream: Stir in ½ cup of white chocolate chips and ½ cup of chopped macadamia nuts along with the mini eggs for a next-level flavor and texture party.
2. Spring Fling: Swap the mini eggs for 1 cup of a pastel candy mix—think chopped Cadbury Eggs, pastel M&M’s, and even a handful of pastel-coated pretzels for a sweet-and-salty crunch.
3. Fruity & Nutty: Fold in ⅔ cup of dried cranberries or chopped dried apricots and ½ cup of chopped pecans or walnuts. It’s like a spring harvest in a bar!
4. Gluten-Free & Fabulous: Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). The result is just as chewy and delicious.
5. “Brookie” Style: For the chocoholics, layer half the blondie batter in the pan, sprinkle with ½ cup of chocolate chips or chunks, dollop with spoonfuls of your favorite brownie batter, then top with the remaining blondie batter. Swirl gently and bake as directed. Mind. Blown.

Beau’s Kitchen Notes & Stories

This recipe has been my Easter workhorse for years, and it’s evolved in little ways. I used to just toss the whole mini eggs in, but chopping them? Game-changer. You get more chocolate in every bite, and it’s easier to slice through. One year, I was in a rush and used cold butter I’d hastily microwaved into a puddle, then immediately threw in the eggs. Let’s just say I got sweet buttery scrambled eggs. Lesson learned: let that melted butter cool for 5 minutes!

The beauty of this recipe is its resilience. It’s been doubled for sheet pans for big crowds, baked in a muffin tin for “blondie bites,” and even made with dark brown sugar when I was out of light (result: deeper, more molasses-y flavor—highly recommend trying it!). It’s a forgiving friend in the kitchen, and that’s exactly what I want all my Feastical recipes to be.

Your Questions, Answered

Q: My blondies came out cakey, not chewy. What happened?
A: This usually means you overmixed the batter after adding the flour, or you measured the flour by scooping directly from the bag (which packs it down). Next time, fluff your flour first, spoon it into the measuring cup, and level it off. And remember, fold just until the flour disappears!

Q: Can I use a different size pan?
A: Absolutely! For a 9×13 pan, simply double the recipe. Baking time might be slightly less, so start checking at 20 minutes. For a thicker, fudgier blondie in an 8×8, keep the recipe as is but bake for 25-28 minutes, watching the center carefully.

Q: How do I store these, and how long do they last?
A> Store them in an airtight container at room temperature for up to 4 days. They also freeze like a dream! Layer them between parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Q: My mini eggs sank to the bottom. Help!
A> Tossing your chopped candies in a tablespoon of the measured flour before folding them in can help “grip” them and suspend them in the batter. Also, make sure your batter isn’t too thin (another reason to let that melted butter cool a bit!).

Easter Egg Blondies : Soft & Chewy Easter Dessert Bars

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• Author: BeauCollier

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Description

If you want an easy Easter dessert that feels special but doesn’t require complicated steps, these Easter Egg Blondies are perfect. They’re soft and chewy with rich caramel notes from brown sugar and little bursts of chocolate from crunchy mini eggs. One bowl, simple ingredients, and big holiday flavor — ideal for sharing with family and friends.

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Ingredients

Scale 1x2x3x

• ¾ cup (170 g) unsalted butter, melted and cooled

• 1 cup (200 g) packed light brown sugar

• 1 large egg

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1¾ cups (220 g) all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 heaping cup (about 150 g) mini chocolate eggs, roughly chopped

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Instructions

1. Prep
   Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper and lightly grease.

2. Mix Wet Ingredients
   In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
   Add egg, egg yolk, and vanilla. Whisk until fully combined.

3. Add Dry Ingredients
   Add flour, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix.

4. Add Chocolate Eggs
   Fold in chopped mini eggs evenly through the batter.

5. Bake
   Spread batter evenly in the pan.
   Bake 22–26 minutes until edges are golden and the center looks slightly soft. A toothpick near the edge should show moist crumbs, not wet batter.

6. Cool & Slice
   Cool completely in the pan, then lift out and cut into squares.

Notes

• ✅ Let melted butter cool 3–5 minutes before adding eggs so they don’t cook.

• ✅ For extra chewiness, don’t overbake — the center should look slightly soft.

• ✅ Chop mini eggs so chocolate spreads through every bite.

• ✅ For clean slices, chill the blondies 30–60 minutes before cutting.

• ✅ Toss chopped candy in a little flour before mixing in to prevent sinking.

Nutritional Information*

Here’s a general breakdown per blondie (based on 12 servings from an 8×8 pan). Remember, this is an approximate guide, and specific values can vary based on ingredient brands and exact measurements.

• Calories: ~320 kcal
• Carbohydrates: 38 g
• Sugars: 24 g
• Fat: 18 g
• Saturated Fat: 10 g
• Protein: 4 g
• Sodium: 150 mg

*This information is provided as a courtesy and is an estimate based on online nutrition calculators. For precise dietary needs, please calculate using your specific ingredients.

Final Thoughts from My Kitchen to Yours

And there you have it! My go-to, never-fail, always-impresses Easter Egg Blondies. More than just a recipe, I hope this becomes a little tradition in your home—a simple, sweet ritual that marks the season. Baking should fill your home with wonderful smells and your heart with a sense of accomplishment. These bars do exactly that.

So, from my Feastical kitchen to yours, I wish you the happiest of springtimes filled with good food and even better company. If you make these (and I really hope you do!), tag me on social with #Feastical so I can see your beautiful creations. Now, go enjoy that blondie with a tall glass of cold milk. You’ve earned it!

Happy Baking,
Beau