Easter Egg Blondies Sweet and Chewy Dessert

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Spring is in the air, and Easter is right around the corner—which means it’s the perfect excuse to bake up a batch of these irresistible Easter Egg Blondies! Soft, chewy, and packed with chocolatey goodness, these blondies are the ultimate festive treat. Plus, they’re a super easy way to use up leftover Easter candy (if that’s even a thing in your house!).

If you love buttery blondies with a touch of crunch and melty pools of chocolate, these Easter Egg Blondies will be your new go-to spring dessert!

Why You’ll Love This Recipe

Easy to Make: One bowl, minimal fuss, maximum deliciousness.
Festive & Fun: Colorful chocolate eggs make these blondies perfect for Easter!
Great for Leftover Candy: Got extra Easter chocolates? Toss them in!
Soft & Chewy: The perfect texture with a golden, slightly crisp edge.

Ingredients Breakdown

Butter – Melted butter gives these blondies their rich, chewy texture.
Brown Sugar – Keeps them moist and adds a caramel-like depth.
Egg – Binds everything together for the perfect consistency.
Vanilla Extract – Adds warmth and enhances the sweetness.
Flour – All-purpose flour works best here.
Baking Powder – A small amount helps them achieve the perfect rise.
Salt – Balances the sweetness and enhances flavor.
Easter Chocolate Eggs – Use your favorite mini eggs! I love using candy-coated ones for extra crunch.
White & Milk Chocolate Chips – Because more chocolate is always a good idea.

Pro Tip!

Want an extra gooey texture? Underbake by just a minute or two and let them cool completely before slicing. The center will set beautifully!

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, mixing well.
Incorporate the Dry Ingredients: Gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix!
Stir in the Chocolate: Fold in the chopped Easter eggs and chocolate chips.
Bake: Transfer the batter to your prepared pan, spreading it evenly. Press a few extra chocolate eggs on top for a pretty finish!
Bake & Cool: Bake for 22-25 minutes, or until the edges are golden and the center looks just set. Allow to cool completely in the pan before cutting into squares.

Chef’s Tips and Tricks

For Extra Crunch: Sprinkle a pinch of flaky sea salt on top before baking.
Keep ’Em Soft: Store blondies in an airtight container at room temp—they stay fresh for up to 4 days!
Want More Flavor? Swap half the butter for browned butter to add a toasted, nutty depth.

Recipe Variations and Serving Suggestions

Nutty Twist: Add chopped pecans or almonds for an extra crunch.
Caramel Drizzle: Melt some soft caramels and drizzle over the top before serving.
Pair It Up: These blondies are amazing served warm with a scoop of vanilla ice cream!

FAQs

Can I make these ahead of time? Yes! Store them in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

What chocolate eggs work best? Candy-coated mini eggs (like Cadbury Mini Eggs) work great, but you can also use solid milk chocolate eggs or even peanut butter eggs!

Can I double this recipe? Absolutely! Just bake in a 9×13-inch pan and increase the bake time by 5-7 minutes.

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