These fun Easter Blondies are ready in under an hour and a tasty Easter treat. With pretty pastel colored M&M’s, these treats are adorable!
A CUTE EASTER DESSERT
Whether you are looking for a delicious addition to the end of your Easter dinner or simply want something sweet to celebrate the holidays, these Easter Blondies provide a perfect solution. Not only do these slightly crisp and chewy bars combine classic blondie flavors, they are also incredibly easy to make in no time! Now let’s dig in!
FREQUENTLY ASKED QUESTIONS:
No, you can use other M&M’s but it won’t give the same Easter vibes as the muted, pastel ones would. You could also use the mini Cadbury eggs that come in pastel colors, if desired.
Feeding a crowd or want to make sure you have leftovers? You can double this recipe to make more Easter Blondies, just be sure to use a 9×13-inch baking pan. You will need to increase the baking time if you do this.
Want to change up these blondies? Try adding in some dried fruit, chopped nuts, or some other baking chips. You could even add some mini marshmallows to take these up another level.
No way friends! I used the binder clips to help hold the parchment paper up against the sides of the baking pan so they don’t get in the way when I am pouring the batter in. It’s totally an optional thing and not necessary at all.
Make sure to use a sharp knife. Run the blade through hot water first before making your first cut and then wipe the blade off after each cut through the blondies. This helps make cuts smoother and helps the blade drag though the dessert easier.
Leftover Easter Blondie Bars should be stored in an airtight container and can be kept at room temperature for up to 4 days.
You bet! Once they’ve cooled completely and you’ve cut them, you can wrap them in plastic wrap, then foil and place them in a freezer safe bag or container and keep them for up to 2-3 months.
Let them defrost in the fridge overnight before enjoying again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter
- light brown sugar
- granulated sugar
- large eggs
- pure vanilla extract
- all-purpose flour
- pastel M&Ms
HOW TO MAKE EASTER BLONDIES:
Spray an 8×8-inch pan with nonstick cooking spray and line with parchment paper leaving two sides higher to make it easier to remove the blondies later. Using a stand mixer or a bowl and an electric hand mixer, add in butter, light brown sugar and granulated sugar and mix well combined on low/medium speed.
Add in eggs and vanilla and mix again for about 1 minute.
Slowly add in flour until fully incorporated, making sure to scrape down the sides of the bowl as you go.
Pour in the the M&Ms and mix them in by hand.
Spread the batter into the prepared pan and smooth out
If desired add some extra M&Ms on top.
Place in the fridge while the oven is pre-heating to 350F. Bake for 25-35 minutes. Check the center with a toothpick for moist crumbs.
Place on a wire rack until cool to touch, then remove parchment from the pan, and cut into 16 squares.
CRAVING MORE RECIPES?
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup pastel M&Ms (plus more for the top)
- Spray an 8×8-inch pan with nonstick cooking spray and line with parchment paper leaving two sides higher to make it easier to remove the blondies later.
- Using a stand mixer or a bowl and an electric hand mixer, add in ½ cup (1 stick) unsalted butter, softened to room temperature, 1 cup packed light brown sugar and ½ cup granulated sugar, mix until combined well on low/medium speed.
- Add in 2 large eggs and 1 teaspoon vanilla extract and mix again for about 1 minute.
- Slowly add in 1 ¼ cups all-purpose flour until fully incorporated, making sure to scrape down the sides of the bowl as you go.
- Pour in 1 cup pastel M&Ms and mix them in by hand.
- Spread the batter into the prepared pan and smooth out
- If desired add some extra M&Ms on top.
- Place in the fridge while the oven is pre-heating to 350F.
- Bake for 25-35 minutes. Check the center with a toothpick for moist crumbs. Oven times do vary.
- Place on a wire rack until cool to touch, then remove parchment from the pan, and cut into 16 squares.
- The clips holding the parchment paper on the sides of the baking dish are not necessary, but can be helpful.
- Store these at room temperature in an airtight container for 2-3 days or freeze for up to 3 months.
- Use a sharp, warm knife to help make clean cuts on the Easter Blondies.
- Please note, oven times do vary with baked goods. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.