Description
Easter Blondies are a festive, buttery treat that combines chewy blondies with colorful Easter candies like M&Ms and white chocolate. Perfect for spring celebrations, these easy-to-make blondies are a fun, sweet addition to any gathering.
Ingredients
For the Blondies:
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted
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1 cup brown sugar, packed
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2 large eggs
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1 tablespoon vanilla extract
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1/2 cup white chocolate chips
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1/2 cup pastel-colored M&Ms (or Easter-themed candy)
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1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup mini marshmallows (optional)
Instructions
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease lightly with non-stick spray. -
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
Prepare Wet Ingredients:
In a large mixing bowl, combine the melted butter and brown sugar. Stir until smooth and combined. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. -
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing. -
Fold in Mix-ins:
Gently fold in the white chocolate chips, Easter candy (like pastel M&Ms), and any optional ingredients like chopped nuts or marshmallows. Reserve some candy for sprinkling on top. -
Bake:
Pour the batter into the prepared baking pan, spreading evenly. Sprinkle the reserved candy pieces on top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. -
Cool and Slice:
Let the blondies cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Slice into squares and enjoy!
Notes
Chocolate Chip Blondies: Swap white chocolate chips for milk or dark chocolate chips.Add More Easter Candies: Add jelly beans, chopped chocolate eggs, or pastel sprinkles for a fun twist.Nut-Free: Omit the nuts, or use sunflower seeds as a crunchy alternative.Storage: Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.
