Mini Egg Blondies Recipe
Chewy, buttery blondies packed with colorful Mini Eggs, perfect for Easter or any sweet occasion. This easy recipe delivers a delightful treat in under an hour.
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups Mini Eggs roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in chopped Mini Eggs, reserving some for topping.
- Spread batter evenly into prepared pan and sprinkle reserved Mini Eggs on top.
- Bake for 22-25 minutes until golden and set; avoid overbaking.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Cut into 12 squares and serve.
Notes
- Store in an airtight container for up to 5 days.
- For extra crunch, add ½ cup chopped nuts like pecans or walnuts.
- Use a sharp knife to cut clean squares after cooling.