Everyone will love these chewy Easter M&M Blondies that are packed with pastel M&Ms!
Blondies are quite similar to brownies, but made without cocoa and use vanilla instead. These Easter M&M Blondies are a delicious springtime treat, loaded up with festive pastel M&Ms and made in just one bowl with basic baking ingredients. These blondies are so easy to make, taste amazing, and are a cute dessert idea for Easter and other spring events.
These Easter M&M Blondies are a sweet and simple Easter dessert to share with your family and friends this Easter. Here's what you'll need:
- butter - I use unsalted, but you can use salted if you'd like. No need to wait for softened butter in this recipe - we are using melted butter!
- brown sugar - you can use light or dark brown sugar.
- granulated sugar
- eggs - for best results, allow eggs to come to room temperature before preparing the recipe.
- vanilla extract
- all-purpose flour
- baking powder
- salt - omit salt if using salted butter
- pastel M&Ms - I use regular M&Ms in this recipe, but you can use any variety. If you don't want to use M&Ms, you can use chocolate Easter candy.
(Specific measurements and full recipe instructions are found below)
You will also need a hand/stand mixer, mixing bowls, 8x8 baking dish, parchment paper, and a Ziploc bag.
Use a hand mixer or stand mixer and a mixing bowl to combine the ingredients to make the blondie dough. Once mixed, the dough should be thick and light in color. If it seems too sticky, you can add a little bit of flour to the mixture. Lastly, fold M&Ms into the dough.
Line the 8x8 baking dish with parchment paper so that the blondies will be easy to remove after baking. Add the batter to the pan, then flatten and spread it out evenly using your hands or a spatula. Top with more M&Ms.
Lift the blondies out of the pan and lay the parchment paper flat. Cut the blondies into 9 squares and enjoy!!
Easter M&M Blondies
Servings: 9
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
- 1 cup unsalted butter, melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ¼ teaspoon salt
- 1 cup Easter M&Ms
Directions:
- Preheat the oven to 350º F.
- Line an 8x8 baking dish with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and sugars.
- Add the eggs and vanilla, and whisk until combined.
- In a separate mixing bowl, combine flour, baking powder, and salt.
- Slowly add the flour mixture to the wet mixture until combined. Do not over-mix.
- Fold in the M&Ms.
- Spread the dough into the parchment-lined baking dish.
- Bake for 35-40 minutes, until puffy and golden brown. Do not over-bake.
- Remove from the oven and let them cool completely.
- Lift the blondies out of the pan and cut into 9 equal pieces.
Tips:
- Storage: Blondies can be stored in an airtight container for 4 days at room temperature, or up to 7 days in the fridge.
- Freeze cooled blondies for up to 3 months in an airtight container. I would recommend freezing the blondies already cut into squares, separated by parchment paper to keep them from sticking together. Thaw overnight in the refrigerator before serving.
- Variations:
- Add chocolate chips - add semi-sweet, milk, dark, or white chocolate chips for extra chocolate!
- Add nuts - try adding toasted walnuts, pecans, or peanuts for a little crunch.
- Use different chocolate Easter candies - instead of M&Ms, you can use chopped mini eggs, creme eggs, or robin eggs!
- Double recipe: use a 9x13 baking dish instead of an 8x8 baking dish, and bake for about 50 minutes instead.
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