Easter Egg Blondies

squares of sprinkle topped blondies on baking tray.

These chewy brown sugar blondies are a perfect way to put those candy-coated chocolate eggs to delicious use. The golden blondie base pairs beautifully with whatever chocolate or peanut butter eggs you have on hand, and the pretty pastel colors make them look as festive as they taste. They have quickly become a springtime staple around here!

Prep Time7

Cook Time30

Total Time37

Servings: Servings

Author: Carlee

Ingredients

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

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.

Nutrition

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