Easter Blondies
These Easter Blondies are gooey, chewy, and loaded with mini Cadbury eggs for the ultimate easy Easter dessert! One bowl and no mixer required, this easy Easter recipe will be a family favorite.
Servings 16 blondies
Ingredients
- 1 1/2 sticks (170 grams) unsalted butter
- 1 1/2 cups (300 grams) light brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 1/2 cups (191 grams) all-purpose flour
measured correctly - 1 1/2 cups (255 grams) mix of Cadbury mini eggs and dark chocolate chips, divided
Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper. Spray with nonstick cooking spray.
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
- Add the egg, egg yolk, and vanilla and whisk vigorously until smooth. Stir in the salt, baking powder, and flour with a rubber spatula. Gently stir in 1 cup (170 grams) of the mix-ins.
- Pour the batter into the prepared pan. Top evenly with remaining 1/2 cup mix-ins.
- For a soft center, bake until the edges are lightly golden but the center still jiggles slightly, about 25 to 28 minutes. For a firmer center, bake until the edges are golden brown and the center is lightly golden and set, about 30 to 35 minutes. Set pan on wire rack and allow to cool before cutting*. Sprinkle with flaky sea salt before serving.
Video
Notes
If the bottoms of your baked Blondies are slightly greasy after removing them from the pan, place them on a wire rack overnight covered in plastic wrap. This overnight sit will allow them to set completely.
I highly recommend using a light-colored metal pan for this recipe. Glass, ceramic, and silicone will take longer to bake through and may cause the edges to overbake before the center is done. Learn more in my Glass vs. Metal Baking Pans post here.