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Easter Egg Blondies

Easter Egg Blondies: Soft, Chewy Delight Loaded with M&M's

Easter Egg Blondies are a quick, easy dessert that transforms leftover holiday candy into a buttery, irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1/2 cup Unsalted Butter Melted for batter
  • 1 large Egg Room temperature
  • 1 cup Light Brown Sugar Granulated sugar can substitute
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste
  • 1 cup All-Purpose Flour Mix just until combined
  • 1 pinch Salt Adjust to taste
  • 3/4 cup M&M's Milk Chocolate Eggs Can swap with favorite candy
For Topping
  • 1/4 cup Additional M&M's Pastel varieties recommended

Equipment

  • 8x8-inch baking pan
  • microwave-safe bowl
  • spatula

Method
 

Step-by-Step Instructions for Easter Egg Blondies
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan lined with aluminum foil and sprayed with cooking spray.
  2. Melt 1/2 cup of unsalted butter in a microwave-safe bowl.
  3. Whisk in one large egg, 1 cup of light brown sugar, and 1 teaspoon of vanilla extract until smooth.
  4. Add 1 cup of all-purpose flour and a pinch of salt, stirring just until combined.
  5. Fold in 3/4 cup of M&M's Milk Chocolate Eggs gently.
  6. Pour the mixture into the prepared baking pan and sprinkle with 1/4 cup of additional M&M's.
  7. Bake for about 20 minutes until set and a toothpick comes out clean.
  8. Let cool in the pan for 30 minutes before lifting out and slicing into squares.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Store your blondies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 2 months.

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