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These EASTER BLONDIES are packed with pastel colored candies for a sweet and simple treat that’s perfect for Spring! The blondies come out incredibly chewy and they’re beyond easy to make with no mixer required and just 5 ingredients!
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Well, if you’ve been following along on my Instagram stories, you might have noticed that we’re in the process of renovating a house.
It went from a 1970s ranch down to the bones and we’re just now in the ‘put it back together’ phase with drywall going up by the end of next week. Hallelujah! (You can see progress in Instagram stories on the “House Reno!” highlight.)
That brings me to my candy cabinet.
Yes. I have an entire cabinet dedicated to candy. And sprinkles. And nuts. And marshmallows. Basically anything you might want to toss in a cookie, blondie, or brownie…it all lives inside that horrendously messy cabinet that looks like it was stocked by an unsupervised kindergartner who got ahold of his mama’s credit card.
That’s where these Easter blondies come in to play. I bought Easter m&ms, because OBVIOUSLY. Had to. It’s my job.
But then my husband started side-eyeing me as I was putting them in the candy cabinet that he keeps requesting I clean out, so instead of storing them, I baked with them. I’m so responsible.
You’re going to love how easy these blondies are and they turn out so perfectly chewy every time. Plus there’s just 5 ingredient…okay, 6 if you count salt, but I don’t because 5 is a nicer number and everyone has salt. 😉
How to:
This blondie recipe starts with melted butter, which is always nice. No need to let it soften all morning on the counter or try to microwave for 10.3 seconds to reach the perfect consistency.
Just melt the dang butter and quit thinking about it, you know?
Stir together the butter with some brown sugar. Stir in some egg and vanilla.
Next comes the flour and a pinch of salt.
You do all this by hand in minutes. So simple.
And then, the best part…
Stir in those pretty pastel candies!
Ahh, it suddenly feels like Easter over here.
These bake for about 20-25 minutes. You don’t want to overbake them. They should be soft and chewy.
More Easter treats:
Easter Cookies: More m&m action here!
Peanut Butter Easter Eggs: A staple of every childhood!
Carrot Cake Bars: That frosting is divine!
Gluten Free Strawberry Cream Cake: It’s gluten free and keto friendly!
Easter Blondies
Ingredients
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup flour
- Pinch of salt
- 1 cup Easter m&m candies
Instructions
- Preheat oven to 350 degrees. Line an 8x8 baking dish with foil or parchment paper and spray with non-stick cooking spray.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla. Stir in the egg until well combined.
- Add the flour and salt to the wet ingredients and stir until well combined. Gently stir in 3/4s of the candy. The batter will be thick and sticky.
- Spread the batter into the prepared pan. Press the remaining m&ms over the top.
- Bake for 20-25 minutes. The center should be barely set.
- Cool before cutting.
sherry smith says
Made these again today using valentine m&ms , perfect easy dessert , my grandkids request the delicious bars !
Austin says
I made these for Easter following the directions exactly, and they were a hit! They were super easy to make and tasted delicious, and I was asked to bring them again next year. Thank you!!
Karly says
Love to hear that! Hope you had a happy Easter!
Sue P says
I used unsalted butter by mistake! Will that affect the flavor?
Karly says
We would just add a pinch more salt to the batter if using unsalted butter.
Carrie says
Would a glass baking pan be OK to use?
Karly says
Yep, just make sure you’re using the correct size.
Jennifer Swisher says
Do you use salted butter in this recipe?
Karly says
Yep!
Sherry Smith says
Made these this morning with my 3 year old grandson! So easy and delicious, he had so much fun sprinkling the m&ms on top ! Definitely a keeper especially when you can swap out the different candy colors for all of the holidays ! Thank you so much for this recipe
Karly says
Thanks, Sherry! So glad you and your grandson enjoyed the recipe!
Lisa says
Just double ingredients for a 9×13 pan?
Karly says
Yep! You’ll need to adjust bake time a bit as well.
Sheila says
Would the bake time double as well?
Karly says
No, it won’t take twice as long, but since it will be thicker, it will take some amount longer. Just keep an eye on it. 🙂
Meg says
Did you find a time that worked for them with doubling the recipe for the 9×13?
And is it ok to make the dough the day before and refrigerate it until ready to bake or better off baking a day early and storing if needed?
Karly says
I would not recommend making the dough in advance. They’ll still be fresh if you bake them a day early. Just cover tightly.
Susan says
Has anyone tried using peanut m & m’s?
Karly says
Peanut m&ms would work fine.
Diane Phelps says
Is the flour AP or self rising? I’m thinking self rising but want to double check.
Karly says
It’s just regular all purpose flour. 🙂
Sandy says
I noticed there’s no baking soda- I’ve seen other similar recipes where it’s required- just want to double check.
Thanks ?
Karly says
No baking soda required! These are more fudgy than cakey. 🙂
Annemarie Bronakoski says
Think i could do half cup m&ms and half semi sweet morsels? I ate some of the candy!
Karly says
Yes, for sure! 🙂