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Easter Egg Blondies

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This Easter egg blondies recipe is so easy to make, and is perfect for a party or crowd. A light crunch on top gives way to a chewy middle for the perfect treat. There are plenty of egg shaped candies inside to give them flavor and make them extra cute.

squares of sprinkle topped blondies on baking tray.

This yummy brown sugar blondie recipe is a perfect way to use up any extra Easter candy that is laying around. Or buy some extra candy and make them for an Easter party.

Either way the chewy blondie base is going to go perfectly with whatever chocolate or peanut butter eggs you have on hand. Of course it works with other candy as well, so feel free to experiment and make these treats your own.

Stack of easter egg blondies on plate in front of pan.

What are blondies?

Blondies are the brown sugar and vanilla cousin to brownies. They have that same chewy texture we all know and love.

However, there is no cocoa powder or melted chocolate in the recipe, so the flavor comes from the brown sugar and vanilla extract.  Like brownies, the batter is really simple to make.

Because the recipe uses oil, you don’t have to worry about the temperature of your butter. You just need a couple of bowls and a spatula.

You could probably get away with one bowl if you really wanted too. In fact, it might be even easier than homemade brownies.

Big Batch Recipe & Storage

This recipe makes a 13x18x1-inch half sheet pan full of blondies. Which is perfect, because our family loves them so much.

The extras store well, so making a big batch has never been a problem for us. Put any extra blondies in an airtight container and store at room temperature for up to a week.

For longer storage, you can freeze individual pieces for up to three months. Just put a piece in the microwave for 10-20 seconds and it will be as good as new!

Spatula lifting slice of easter egg blondies out of pan.

However, if you want to cut the recipe in half, you can do that too. The ingredients in the recipe can all be divided by two easily enough. (Half of the 2 1/4 cup of brown sugar is 1 cup plus 2 Tablespoons.)

If you do make half the recipe, just bake it in a 9×13-inch pan. Then just take a few minutes off the bake time.

Dressing Your Blondies Up For Easter

When I was a kid, MiMi always loved the Mini Cadbury Eggs.  I always thought they were ok, but they weren’t my favorites.

As time goes on I look forward to them more and more each year.  There is just something about them that is so tasty and the fact that they aren’t available year round probably doesn’t hurt anything either.

sheet pan filled with blondie batter topped with candy eggs and spring sprinkles.

Add to that anticipation the fact that Reese’s now makes Reese’s Pieces Peanut Butter Eggs and you basically can’t stop my face from grinning.  So I thought it would be fun to put the mini Cadbury eggs and Reese’s Pieces eggs together in these.

Of course you can use whatever candies you have on hand. M&M, chopped candy bars or pretty much anything melty goes. I’ve never tried chewy candies, but if you could even give that a go if you want.

If you do, please let me know how it works. I have a sister-in-law that would probably love that combination as well!

pan of blondies fresh from the oven, dotted with flower sprinkles and filled with candy eggs with pieces cut and stacked.

Frequently Asked Questions

How do you know when blondies are done?

The blondies are done when the edges start to take on a golden brown color. We prefer our blondies, like our brownies, to be slightly underbaked.

So we usually don’t allow them to take on much color. However, they are good baked through as well.

How do you serve blondies?

Blondies are great at room temperature. However, if you want the candies to be a little bit melty, just microwave a piece for a few seconds to warm it up.

More Fun Recipes to Try:

If you like blondies like this, definitely check out my other recipes as well. Cookies and cream blondies are easy, delicious, and perfect for Oreo lovers.

Some of our other Easter favorites include Easter bread and bunny butt pancakes.  We also love using these candies in chow mein nests.

We also love chocolate nests and coconut macaroon nests if you are in a nest mood. Are there any Easter recipes that you look forward to every year?

squares of sprinkle topped blondies on baking tray.

Easter Egg Blondies

Servings: 36 Servings
Author: Carlee
Blondies are the brown sugar and vanilla cousin to blondies.  This recipe is perfect for your Easter crowd. They are filled with fun candies and topped with sprinkles. The batter comes together really quickly and your friends and family will love them!
4.84 from 25 ratings
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes

Ingredients
 

  • cups all purpose flour
  • tsp baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • cups light brown sugar packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups candy coated eggs
  • 2 Tablespoons colorful sprinkles
Makes: 13 x 18inch rectangle1inch height

Instructions
 

  • Preheat the oven to 350°F and spray your 13x18x1 pan (half sheet jelly roll pan) with non-stick spray.
  • In a medium bowl, whisk together dry ingredients and set aside.
  • In a large bowl, stir together brown sugar and oil. Beat in the eggs and the vanilla.
  • Stir in the dry ingredients until well mixed.
  • Spread in prepared pan.
  • Sprinkled candies and sprinkles over the top of the dough.
  • Bake for 30-35 minutes. The edges should be golden and the middle should test clean with a toothpick is inserted.
  • Cool completely and then cut into squares. Store in an airtight container at room temperature.

Notes

You can use any neutral flavored oil in place of the vegetable oil. Canola and avocado oils both work well.
I like using a mix of Cadbury mini eggs and Reese’s Pieces eggs, but you can use whatever candy eggs you like best. 

Video

Nutrition

Serving: 1ServingCalories: 296kcalCarbohydrates: 56gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 26mgSodium: 120mgSugar: 36g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian 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 and other nutritional values can vary quite a bit depending on which brands were used.

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4.84 from 25 votes (24 ratings without comment)
Recipe Rating




Leah

Monday 25th of March 2024

Followed the recipe exactly. Outside crust was overcooked. Inside was still raw.

Carlee

Monday 25th of March 2024

That is really strange. I make variations of these blondies all of the time and have never had that happen. Was it on the bottom rack in the oven?

Mary K

Monday 18th of March 2024

What size pan would you use for half recipe Thank You

Carlee

Monday 18th of March 2024

You can use a 9x13 for half the recipe.

Pamela Shank

Saturday 26th of March 2022

I love your recipe for these Easter Egg Brownies and what a cute name. I love coming up with recipes that use seasonal candies in them. I have 15 grandkids and always lots of leftover candy around. I am the one that ends up eating it! I see your other recipes using candies. Great ideas. Thank you.

Carlee

Sunday 27th of March 2022

We do enjoy baking with the leftover candy. It is a fun way to repurpose it. With 15 grandkids, I can imagine you'll have help eating the blondies too! Thank you!

Donna A Pollock

Friday 25th of March 2022

I just got the recipe in my email. But tomorrow is Saturday and I will be making these as soon as I have my first cup of coffee. They look so good, I can't wait till there done and I can have one. Thank you for this recipe.

Carlee

Friday 25th of March 2022

Yay! I hope you enjoy them!

Donna A Pollock

Saturday 26th of March 2022

Easter Egg Blondies