Description
These Easy Mini Egg Blondies are a delightful and festive Easter treat featuring a soft, buttery blondie base studded with chopped mini chocolate eggs and colorful sprinkles. Ready in just 30 minutes, they are perfect for a quick dessert or snack that combines rich flavors and a fun, kid-friendly presentation.
Ingredients
Blondie Base
- 10 tablespoons unsalted butter, melted and cooled
- ½ cup brown sugar (light or dark, packed)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Mix-ins and Toppings
- 1 cup mini chocolate eggs, chopped (such as Cadbury Mini Eggs)
- ¼ cup sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, allowing some overhang for easy removal later.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and cooled butter with both the brown and granulated sugars until the mixture is smooth and lighter in color. Add the egg and vanilla extract, whisking until fully incorporated.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, and salt until just combined with the wet ingredients. Be careful not to overmix to maintain a tender blondie texture.
- Fold in Mini Eggs and Sprinkles: Gently fold in the chopped mini chocolate eggs and optional sprinkles, distributing them evenly throughout the batter.
- Transfer and Top: Spread the batter evenly into the prepared baking pan. For extra festive flair, sprinkle additional mini eggs and sprinkles on top if desired.
- Bake: Bake on the middle rack of the oven for about 20 to 30 minutes, until the edges are lightly browned and the center just barely jiggles when gently shaken.
- Cool and Slice: Remove from the oven and allow the blondies to cool completely in the pan. Use the parchment paper overhang to lift them out, then slice into 16 squares and serve.
Notes
- Ensure the butter is melted and cooled to avoid cooking the egg when mixing.
- Room temperature egg helps the batter mix more evenly and improves texture.
- Do not overbake; the center should be slightly soft to keep the blondies moist.
- Customize with your favorite mini chocolates or sprinkles for seasonal variations.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
