Easter Blondies

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: cookies

Calories: 179kcal

Author: Lord Byron's Kitchen

Just because there can never be too much sugar at Easter, allow me to present these Easter Blondies - loaded with Easter m&ms, all tucked away in a classic blondie recipe!

Print Recipe

Ingredients

1 cup salted butter, melted and slightly cooled
2 cups brown sugar, lightly packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs, whisked
2 cups all purpose flour
1/2 teaspoon baking powder
2 cups m&m candy

Instructions

Preheat oven to 350 degrees. Lightly grease a mini muffin pan with non-stick cooking spray. Set aside.
Add the melted butter to a mixing bowl. Use a wooden spoon to mix in the brown sugar until well incorporated.
Stir in the eggs and vanilla.
Add the flour, salt, and baking powder. Stir until combined.
Stir in 1 1/2 cups of the m&m candy.
Add one tablespoon of the batter to the mini muffin pan holes. Top with two or three of the leftover m&m candy if desired.
Bake for exactly 9 minutes. Remove two-bite blondies from the mini muffin pan immediately and place on a wire cooling rack to completely cool.

Notes

This recipe will yield 36 blondies. Bake in batches if you have only one mini muffin pan. Do not line the muffin pan with paper liners - it is not needed. Use a small ice-cream scoop to easily scoop the batter into the muffin pan holes.

Nutrition