If you’re in need of a super-easy Easter dessert that’s guaranteed to be a total crowd-pleaser, look no further! These one-bowl Easter egg blondies are studded with a generous layer of creamy milk chocolate Cadbury Mini Eggs; have a chewy, fudgy texture, and have a rich butterscotch flavor. And they check all the boxes — pretty, totally delicious, and easy to pull off.
Best of all, there’s no mixer required. This easy dessert comes together in one bowl with just 10 minutes of prep and a handful of basic pantry ingredients that you may already have on hand.
A few tips
Remember these helpful tips as you’re mixing together a batch of blondies.
- It’s OK if the butter isn’t melted all the way. The butter will continue to melt as it cools. You can also give it a little stir with a flexible spatula.
- Use the butter wrapper to grease the pan. Because this recipe calls for a whole stick of butter, you can use the leftover wrapper to grease the baking pan.
- Reserve some chocolate eggs for topping. Don’t fold all of the chocolate eggs into the batter. Plan to reserve about 1/4 cup, and gently press into the batter after it’s been spread in the baking pan. It will make for a pretty, colorful top.
- Any candy-coated bite-size chocolate eggs will work. This recipe calls for Cadbury Mini Eggs, however other brands of bite-size chocolate eggs with a hard candy coating will also work.
Easter Egg Blondies Recipe
Makes 16 bars
Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- Cooking spray or butter, for greasing the pan
- 1 cup packed light or dark brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup Cadbury Mini Eggs (about 7 1/2 ounces), divided
Directions:
- Arrange a rack in the middle of the oven and heat the oven to 350 F.
- Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly for 5 minutes. Meanwhile, line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter.
- Add 1 cup packed light or dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt. Stir with a flexible spatula until smooth and glossy.
- Add 1 1/4 cups all-purpose flour and 1/2 teaspoon baking powder, and stir with a flexible spatula until a thick batter forms. Fold in 3/4 cup of the Cadbury Mini Eggs. Transfer the batter to the pan and spread into an even layer. Top with the reserved 1/4 cup Mini Eggs and gently press into the batter.
- Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 8 to 12 minutes more.
- Place the pan on a wire rack and let cool completely, about 1 hour. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.
Recipe note: Store in an airtight container at room temperature for up to three days or in the freezer for three months.
Kelli Foster is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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