Easy Mini Egg Blondies (Quick Easter Dessert)
These chewy Mini Egg Blondies are perfect for Easter or any occasion! They're easy to make in less than 30 minutes and are filled with coated chocolate candies!
Servings: 16 blondies
Calories: 220kcal
Equipment
- 8x8 inch metal pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 10 tablespoons (140 g) unsalted butter measured then melted and cooled
- ½ cup (100 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1⅓ cups (166.67 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) mini chocolate eggs chopped (I used Cadbury Mini Eggs)
- ¼ cup sprinkles optional
Instructions
- Preheat oven to 350°F and line an 8-inch square metal pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugars until well-combined and lighter in color. Mix in the egg and vanilla extract.
- Stir the flour, baking powder, and salt into the wet ingredients. Then, fold in the chopped mini eggs and sprinkles.
- Spread the batter evenly throughout the prepared pan and top with extra mini eggs and sprinkles (optional).
- Bake on the middle rack until the edges start to tan and center barely jiggles (about 20-30 minutes). Remove from pan once cool, slice into squares, and enjoy!
Video
Notes
Storage: Store cooled blondies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.
Nutrition: The provided nutrition information is an estimate for 1 blondie, assuming they're cut into 16 equal slices. Accuracy is not guaranteed.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 102mg | Potassium: 27mg | Fiber: 1g | Sugar: 20g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
