If you’re in need of a super-easy Easter dessert that’s guaranteed to be a total crowd-pleaser, look no further! These one-bowl Easter egg blondies are studded with a generous layer of creamy milk chocolate Cadbury Mini Eggs; have a chewy, fudgy texture, and have a rich butterscotch flavor. And they check all the boxes — pretty, totally delicious, and easy to pull off.
Best of all, there’s no mixer required. This easy dessert comes together in one bowl with just 10 minutes of prep and a handful of basic pantry ingredients that you may already have on hand.
A few tips
Remember these helpful tips as you’re mixing together a batch of blondies.
1. It’s OK if the butter isn’t melted all the way. The butter will continue to melt as it cools. You can also give it a little stir with a flexible spatula.
2. Use the butter wrapper to grease the pan. Because this recipe calls for a whole stick of butter, you can use the leftover wrapper to grease the baking pan.
3. Reserve some chocolate eggs for topping. Don’t fold all of the chocolate eggs into the batter. Plan to reserve about 1/4 cup, and gently press into the batter after it’s been spread in the baking pan. It will make for a pretty, colorful top.
4. Any candy-coated bite-size chocolate eggs will work. This recipe calls for Cadbury Mini Eggs, however other brands of bite-size chocolate eggs with a hard candy coating will also work.
Easter Egg Blondies Recipe
Makes 16 bars
8 tablespoons (1 stick) unsalted butter
Cooking spray or butter, for greasing the pan
1 cup packed light or dark brown sugar
1 large egg
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup Cadbury Mini Eggs (about 7 1/2 ounces), divided
1. Arrange a rack in the middle of the oven and heat the oven to 350 F.
2. Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly for 5 minutes. Meanwhile, line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter.
2. Add 1 cup packed light or dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt. Stir with a flexible spatula until smooth and glossy.
3. Add 1 1/4 cups all-purpose flour and 1/2 teaspoon baking powder, and stir with a flexible spatula until a thick batter forms. Fold in 3/4 cup of the Cadbury Mini Eggs. Transfer the batter to the pan and spread into an even layer. Top with the reserved 1/4 cup Mini Eggs and gently press into the batter.
4. Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 8 to 12 minutes more.
5. Place the pan on a wire rack and let cool completely, about 1 hour. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares.
Recipe note: Store in an airtight container at room temperature for up to three days or in the freezer for three months.
(Kelli Foster is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)