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This rich and buttery Easter Egg Blondie recipe transforms simple ingredients into a festive spring treat that never fails to disappear from my dessert table. The colorful M&M Eggs scattered throughout create pockets of chocolate surprise that perfectly complement the vanilla-forward base.
I first made these blondies for an impromptu Easter gathering when I needed something quick yet impressive. The delighted faces of my guests as they bit into these chewy treats convinced me to make them a seasonal tradition in our home.
Ingredients
- Unsalted butter: gives these blondies their rich buttery foundation and keeps you in control of the salt content
- Light brown sugar: creates that signature caramel undertone that makes blondies irresistible
- Large egg: provides structure and helps create that perfect chewy texture
- Vanilla extract: enhances the warm flavor profile look for pure vanilla extract for best results
- All purpose flour: forms the base structure use unbleached for a slightly better flavor
- Salt: balances the sweetness and enhances all other flavors
- M&M Milk Chocolate Eggs: bring festive color and chocolatey goodness throughout substitute regular M&Ms during other seasons
Step-by-Step Instructions
- Prepare Your Space:
- Preheat your oven to 350°F and line your 8x8 baking pan with aluminum foil making sure to leave some overhang for easy removal later. Give it a generous spray with cooking spray to ensure nothing sticks. Having everything ready before mixing creates a smooth baking experience.
- Create The Base:
- Melt your butter in a large microwave safe bowl about 1 minute on high power until completely liquid. Let it cool slightly before adding the egg otherwise you risk scrambling it. Add the egg brown sugar and vanilla then whisk until the mixture becomes smooth and unified. The consistency should be glossy with no sugar lumps remaining.
- Incorporate Dry Ingredients:
- Add the flour and salt to your wet mixture stirring just until combined. Resist the urge to overmix as this develops gluten and can make your blondies tough rather than tender. You want to stop mixing as soon as no dry flour pockets remain.
- Add The Festive Element:
- Gently fold in 3/4 cup of M&M Eggs distributing them as evenly as possible throughout the batter. These candies are larger than regular M&Ms so they might resist incorporation but persist with gentle folding motions until they are well distributed.
- Prepare For Baking:
- Turn your batter into the prepared pan using a spatula to spread it evenly into all corners. Take the remaining 1/4 cup of M&M Eggs and sprinkle them across the top pressing them lightly into the surface so they stick but remain visible for a beautiful presentation.
- Bake To Perfection:
- Bake for approximately 20 minutes until the center appears set. The true test is inserting a toothpick in the center which should come out clean or with a few moist crumbs. Remember that blondies continue to firm up as they cool so slightly underbaking is better than overbaking.
- Cool And Enjoy:
- Allow your blondies to cool in the pan for about 30 minutes before lifting them out using the foil overhang and slicing into squares. This cooling period is crucial for the perfect texture development.
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The vanilla extract is truly the secret weapon in this recipe. I once accidentally doubled the amount called for and discovered it created an even more aromatic and flavorful result. That happy accident has become my standard practice and the reason these blondies always get requested at family gatherings.
Storage Solutions
These blondies maintain their freshness and texture remarkably well when stored properly. Keep them in an airtight container at room temperature layered between sheets of parchment paper to prevent sticking. They will remain delicious for up to a week though in my house they rarely last more than two days. For longer storage wrap individual portions in plastic wrap then place in a freezer bag. When the Easter candy craving hits midyear you can thaw at room temperature for about an hour.
Seasonal Variations
While Easter themed with pastel colored candy eggs this versatile blondie recipe easily transforms for any holiday or occasion. For Christmas substitute red and green M&Ms. Halloween calls for autumn colored candies or chopped Reeses cups. Valentines Day becomes special with pink and red candies. The base recipe remains your reliable canvas for seasonal creativity allowing you to repurpose this family favorite throughout the year with minimal effort.
Serving Suggestions
These blondies reach new heights when served slightly warm with a scoop of vanilla ice cream on top. For an elevated dessert presentation cut them into triangles arrange on a platter with fresh berries and dust with powdered sugar. They also pack beautifully for picnics school lunches or potlucks. I like to serve them on a colorful platter surrounded by additional Easter candies for a festive dessert table centerpiece that requires minimal effort but delivers maximum impact.
Common Queries
- → How do I keep blondies soft and chewy?
To keep blondies soft and chewy, avoid overmixing the batter and monitor the baking time carefully. Take them out as soon as the top is set and a toothpick comes out with a few moist crumbs.
- → Can I substitute the M&M’s with other candies?
Yes, you can substitute the M&M’s with your favorite chocolate candies, chopped chocolate, or seasonal candies for a personalized touch.
- → Can I make these blondies ahead of time?
Absolutely! Store the blondies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- → What pan size is ideal for this recipe?
This recipe works best in an 8-by-8-inch baking pan. Ensure you line it with foil and spray it with non-stick spray for easy removal.
- → Can I make these blondies gluten-free?
Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this dessert.