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Easter Egg Blondies

Easter Egg Blondies - A Sweet Treat for Leftover Candy Fun

Easter Egg Blondies are a delightful dessert made with leftover chocolate M&M Eggs, creating a soft and chewy treat perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Blondie Base
  • 1 cup Unsalted Butter Use salted butter if unsalted isn’t available.
  • 1 Large Egg Binds the ingredients and adds moisture.
  • 1 cup Light Brown Sugar Provides sweetness and moisture.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup All-Purpose Flour Forms the structure of the blondies.
  • 1 teaspoon Salt Balances the sweetness.
Mix-ins
  • 3/4 cup M&M's Milk Chocolate Eggs Adds a delightful crunch and color.

Equipment

  • 8x8-inch Baking Pan
  • microwave-safe bowl
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with aluminum foil, lightly sprayed with cooking spray.
  2. Melt the unsalted butter in a microwave-safe bowl for about 1 minute and let it cool slightly.
  3. Whisk in the egg, light brown sugar, and vanilla extract until smooth and creamy.
  4. Fold in the all-purpose flour and salt until just combined.
  5. Gently mix in the M&M's Milk Chocolate Eggs until evenly distributed.
  6. Pour the batter into the prepared baking pan and sprinkle remaining M&M's on top.
  7. Bake for about 20 minutes, checking for doneness with a toothpick.
  8. Cool in the pan for about 30 minutes before lifting out and cutting into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 90mgPotassium: 30mgSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 2 months.

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