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.

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.

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

Spatula lifting slice of easter egg blondies out of pan.

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 2¼ cup of brown sugar is 1 cup plus 2 Tablespoons.)

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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.

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

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.

4.84 from 25 ratings

Easter Egg Blondies

Author: Carlee

Servings: Servings

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!

Prep: 7

Cook: 30

Total: 37

Equipment

Ingredients

Makes: 13 x 18inch rectangle, 1inch 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 the 2½ cups all purpose flour, 2½ tsp baking powder, and 1 teaspoon salt. Set aside.
In a large bowl, stir together 2¼ cups light brown sugar and 1 cup vegetable oil. Beat in the 4 large eggs and the 1 teaspoon vanilla extract.
Stir in the dry ingredients into the wet ingredients until well mixed.
Spread in prepared pan.
Distribute 2 cups candy coated eggs and 2 Tablespoons colorful sprinkles over the top of the batter.
Bake for 25-30 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.