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.
Ingredients
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¾ cup (170 g) unsalted butter, melted and cooled
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1 cup (200 g) packed light brown sugar
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1 large egg
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1 large egg yolk
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1 teaspoon vanilla extract
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1¾ cups (220 g) all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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1 heaping cup (about 150 g) mini chocolate eggs, roughly chopped
Instructions
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Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper and lightly grease. -
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. -
Add Dry Ingredients
Add flour, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix. -
Add Chocolate Eggs
Fold in chopped mini eggs evenly through the batter. -
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. -
Cool & Slice
Cool completely in the pan, then lift out and cut into squares.
Notes
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✅ Let melted butter cool 3–5 minutes before adding eggs so they don’t cook.
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✅ For extra chewiness, don’t overbake — the center should look slightly soft.
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✅ Chop mini eggs so chocolate spreads through every bite.
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✅ For clean slices, chill the blondies 30–60 minutes before cutting.
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✅ Toss chopped candy in a little flour before mixing in to prevent sinking.