Easter Egg Blondies

If you’re craving a sweet treat for Easter, I recommend these Easter Egg Blondies! They’re rich, buttery, chewy, and chocolaty squares of yumminess! They have chopped Cadbury Mini Eggs mixed into the batter and whole mini eggs scattered on top. If you’re not familiar with Cadbury mini eggs, they’re milk chocolate eggs with a thin and crispy candy shell coating and they really make these blondies look Eastery! 🙂

These blondies are shown on the Enamelware Platter from Mary & Martha at maryandmartha.com. I love the pattern and what it says in the center—Serve each other with love. GAL 5:13—perfect for using at Easter and all spring and summer long! There are also some Enamelware Accent Plates shown in the background, so you may want to check those out too, for your warm-weather entertaining! 🙂

Here’s the recipe for the Easter Egg Blondies…hope you enjoy them! 🙂

Easter Egg Blondies

  • Servings: 9-12
  • Difficulty: easy
  • Print

Makes an 8 x 8″ pan, about 9 blondies

1/2 cup (1 stick) butter, melted (you can use salted or unsalted)
3/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (9 or 10-ounce) package Cadbury Mini Eggs, divided (chop 1 cup of the mini eggs to stir in the batter and keep the rest, almost 1/2 cup, whole, to use for scattering on top)

Preheat oven to 350˚F. Grease an 8 x 8″ square baking pan or line with parchment paper; set aside.

In large or medium-size bowl, add the melted butter and brown sugar, blending well. Then add the egg and vanilla extract, mixing everything well. Next, add the flour, baking powder, and salt, mixing until all ingredients are combined (do not over-mix).

Fold in the 1 cup of chopped mini eggs and mix until evenly distributed in batter. Add batter into prepared baking pan, spreading it evenly.

Bake at 350˚F for 20 minutes, then remove from oven briefly to scatter and slightly press the remaining mini eggs on top; bake for an additional 10 minutes, until edges are golden and center is set (a toothpick inserted in the center should come out clean).

Cool completely in pan, then cut into squares.

NOTE: An easy way to “chop” the mini eggs is to put them them in a zip top bag and crush into chunky pieces with a rolling pin.

Recipe from NancyC | nancy-c.com

I think these Easter Egg Blondies are so good, making them every Easter or spring just may become an annual tradition for me! 🙂 Do you have favorite Easter recipes you make every year?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Lou Lou Girls, Wonderful Wednesday, Saturday Sparks, Inspire Me Monday, Happiness is Homemade.


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