Easter Egg Blondies*

By srumbel

Easter Egg Blondies – Fast, EASY, super soft, and loaded with chocolate M&M Eggs galore!! Definitely my favorite type of Easter eggs! SAVE this recipe for your leftover Easter candy!!
from averiecooks.com

Ingredients

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1 cup M&M Milk Chocolate Eggs, divided (substitute with your favorite M&Ms if you cannot find those)

Details

Preparation time 6mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it.

Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined, don’t overmix.

Add 3/4 cup M&M Eggs and stir to combine as best you can. They are a bit resistant to stir in, but do your best to incorporate.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly add the remaining 1/4 cup M&M Eggs over the top, pressing them down lightly so they adhere to the batter.

Bake for about 20 minutes, or until top is set in center and done.

A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool. Cool for about 30 minutes before slicing and serving. Blondies will keep airtight at room temp for up to 1 week.

Yield: one 8x8-inch pan