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.
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.
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!
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.
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!
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 and delicious, salted caramel M&M blondies are a different twist on these bars as well.
Easter Egg Blondies
- 2½ cups all purpose flour
- 2½ tsp baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 2¼ cups light brown sugar packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups candy coated eggs
- 2 Tablespoons colorful sprinkles
- 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.