Easter Blondies with Eggies

With Easter around the corner, these Easter Blondies with Eggies and pecans are an easy and fun treat. Made in around 40 minutes, these moderately sweet bars will not disappoint you.

Hello, folks! How are you doing? I hope you all have had a great week and are now ready for the weekend.

And since Easter is next week, I thought I would share a fun recipe with you. Easter blondies anyone?

Easter Blondies with Eggies

These bars are a breeze to make and so much fun to enjoy. And what I like about this type of dessert, is that you quickly mix everything in one bowl and then bake. No mixer is required. No chilling is required. No eating is required. Just kidding.

And if you don’t like desserts like overly sweet, then this recipe will be right for you. While most similar recipes call for at least one cup (200 g.) of sugar (besides additions like chocolate chips or candy), this one only requires 1/2 cup. I would have added even less because Eggies are super sweet, but you still need some sugar for the right texture and flavour.

And a crunch from toasted pecans and a hint of vanilla go so well with the blondies’ rich buttery texture and butterscotch-like flavour.

Ingredients You Will Need

Flour – all-purpose flour is a perfect choice.

Baking powder and soda – used as a leavening or rising agent that helps achieve a lighter, porous texture.

Unsalted butter – of course, you can use salted butter, but it is easier to control the salt level when using unsalted one.

Sugar – light brown sugar adds moisture, chewiness, and a subtle butterscotch flavour.

Salt – don’t skip it as salt balances out the sweetness.

Egg – ideally, should be at room temperature so it incorporates easily; remove at least 30 minutes prior from the fridge. If you don’t have time, place an egg into a bowl with lukewarm water for 1-2 minutes.

Vanilla – use real vanilla for the best result.

Pecans – for a more pronounced flavour, toast pecans for a few minutes on a dry pan over low-medium heat.

Eggies – or use other mini eggs of your choice. I think the pastel colours look great in these blondies.

More Easter Desserts

Be sure to check other Easter desserts:

Easter Bars with Eggies

Easter Nest Coconut Cookies

Soft Easter Cookies

I hope you like these Easter Blondies with Eggies, and you will give them a try soon. If you make it, please let me know in the comment section of this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Easter Blondies with Eggies

Recipe by Ben | HavocinthekitchenCourse: Dessert

Servings

12-16

servings

Prep time

10

minutes

Cooking time

35

minutes

With Easter around the corner, these Easter Blondies with Eggies and pecans are an easy and fun treat.

Ingredients

• 1 3/4 cups (210 g.) all-purpose flour 

• 1 tsp. (5 g.) baking powder

• 1/4 tsp. baking soda

• 1/2 cup (100 g.) light-brown sugar

• 1/2 cup (115 g.) unsalted butter, melted and slightly cooled

• 3/4 tsp. (4.5 g.) fine salt

• 1 large egg, room temperature – remove from the fridge at least 30 minutes prior

• 2 tsp. (8 ml.) vanilla extract

• 1 cup (100 g.) pecans, toasted and roughly chopped, plus few halves for the top

• 1 cup (about 200-225 g.) Eggies or other mini chocolate eggs of your choice, plus some more for the top

• Equipment:

• 8 x 8-inch (22 x 22 cm) square baking pan – you can use 9 x 9-inch, but the blondies will be slightly thinner, and you will also need to reduce the baking time by a few minutes

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Line a 8 x 8-inch baking pan with parchment paper or foil, leaving it overhang on the sides.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, whisk to combine the brown sugar and melted butter. Add the egg and vanilla and whisk vigorously until the mixture is thick and well combined.
• Add the dry ingredients to the wet mixture and stir together with a spatula until almost combined. Don’t overwork the batter.
• Stir in the pecans and Eggies and stir until they are well distributed.
• Transfer the dough to the prepared baking pan and spread into an even layer. Press additional Eggies and pecan halves into the top.
• Bake for between 25 to 35 minutes or until the edges are set and golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the blondies cool completely in the pan before cutting.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.