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!
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.)But, as we get closer, that means we’re nearing the time to sell the house we’re living in now. And if you’ve ever sold a house, you know what that means…clean all the things.
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. 😉
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!
Tie-Dyed Easter Eggs: The photos are old and horrendous, but the method is seriously so cool!
- 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.