These Mini Egg Blondies are an ideal Easter treat — simple to prepare in just one bowl. Since the recipe uses melted butter, no mixer is required and you can stir the batter by hand. Colorful mini egg candies give these blondies a festive crunch and cheerful appearance.
These blondies are soft, chewy, and buttery, with a satisfying crunch from the candy-coated mini eggs — a favorite with both kids and adults. For another Easter dessert idea, try small-batch mini cheesecakes.
⭐Why I Love It:
- Colorful Mini Eggs – Using Cadbury Mini Eggs or M&M Mini Eggs adds a crunchy shell and bright colors that complement the buttery blondie base.
- One Bowl – The batter comes together quickly in a single bowl, which keeps cleanup easy.
- Melted Butter –Because the butter is melted, there’s no need for a mixer — the batter can be stirred easily by hand.
🥘Ingredients:
- Unsalted Butter – You can use salted butter and reduce added salt as needed. The butter should be melted so no softening time is required.
- Egg
- Brown Sugar – Light or dark brown sugar works; pack it firmly into the measuring cup when measuring.
- Vanilla Extract
- All-Purpose Flour – Use the spoon-and-level method to measure flour to avoid packing too much into the cup.
- Baking Powder – Provides lift so the blondies have a light texture.
- Kosher Salt – If substituting table salt, use half the amount.
- Mini Egg Candies – Cadbury Mini Eggs or M&M Mini Eggs add color and crunch.
See the recipe card below for exact ingredient quantities.
🔪How To Make Mini Egg Blondies
This Mini Egg Blondies recipe is a quick, one-bowl dessert perfect for Easter and other celebrations — no mixer needed.
Photo 1 – Melt the butter and let it cool slightly before stirring in the brown sugar. Cool the mixture to room temperature, then stir in the egg and vanilla until combined.
Photo 2 – Fold in the flour, baking powder, and salt until just combined. The batter will be thick, similar to cookie dough. Gently fold in about three-quarters of the mini eggs.
Photo 3 – Grease and line an 8×8-inch pan with parchment paper. Press the dough into an even layer and press the remaining mini eggs into the top.
Photo 4 – Bake until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean or with a few crumbs. Cool for about an hour before cutting so the blondies firm up.
💭Recipe Tips
- Storage – Store leftovers in an airtight container at room temperature for up to 5 days, or freeze in an airtight container for up to 3 months. Thaw at room temperature.
- Melt butter in the mixing bowl – For easier cleanup, melt the butter in the same bowl you’ll use for mixing the batter.
- Microwave carefully – When microwaving butter, heat in short intervals to avoid bubbling over. Start with 30 seconds, then 10-second bursts until nearly melted, stirring to finish melting.
👩🍳Recipe FAQs
Blondies are a bar dessert similar to brownies but without cocoa. They have a rich, vanilla-butter flavor and can be made plain or with various mix-ins.
Use Cadbury Mini Eggs or M&M Mini Eggs for the classic effect; both are chocolate with a crunchy candy shell. If mini eggs are unavailable, small chocolate candies can be substituted.
Yes. Double the ingredients and bake in a 9×13-inch pan; baking time may increase slightly. Bake until the center is set and the top is golden.
Mini Eggs are typically sold seasonally around Easter. If you can’t find them, use another small candy like M&Ms as a replacement.
🍫Related Dessert Recipes…
-
Single Serve Pistachio Chocolate Chunk Cookie (or Chocolate Chip)
-
Fudgy Brownie Cookies
-
Single Serve Pumpkin Snickerdoodle (Small Batch)
-
Single Serve Blackberry Cobbler
My debut cookbook is available now! It’s titled A Little Something Sweet and features 75 single-serve recipes. Consider ordering a copy if you enjoy small-batch desserts.
Recipe
Easter Mini Egg Blondies
These Mini Egg Blondies are easy to make in one bowl with melted butter, so no mixer is needed. Colorful mini egg candies make them festive and fun.
- Author: Kathleen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- ½ cup unsalted butter
- 1 large egg
- 1 cup packed brown sugar (light or dark)
- 1.5 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 9 oz bag Mini Eggs chocolate candy (about 1 heaping cup)
Instructions
- Preheat and prepare pan. Preheat oven to 350°F. Grease an 8×8-inch pan and line with parchment, lightly greasing the paper.
- Melt butter. In a large microwave-safe bowl, carefully melt the butter and let it cool about 10 minutes.
- Combine sugar and cool. Stir the brown sugar into the melted butter and let the mixture cool to room temperature.
- Add egg and vanilla. Stir in the egg and vanilla until combined.
- Add dry ingredients. Fold in flour, baking powder, and salt until just combined. The batter will be thick, like cookie dough.
- Fold in candies. Stir in about ¾ of the mini eggs, leaving the rest to press on top.
- Press into pan. Evenly press the dough into the prepared pan and press the remaining candies onto the surface.
- Bake. Bake 25–30 minutes until the center is set and the top is golden. A toothpick should come out clean or with a few crumbs. Cool for about one hour before cutting to allow the blondies to firm up.
- Serve. Cut into squares and enjoy.
Notes
Storage: Store blondies at room temperature in an airtight container for up to 5 days.
Mini Eggs: You can leave the candies whole or halve/chop them for more distribution throughout the batter.
Nutrition
- Serving Size: 1 blondie (1/9 of pan)
- Calories: 334
- Sugar: 32.8 g
- Sodium: 96.4 mg
- Fat: 14.6 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3.4 g
- Cholesterol: 50.2 mg