M&M Easter Blondies
Spring forward with these scrumptious M&M Easter Blondies. Topped with pastel-colored chocolates, these chewy cookie bars will make the Easter Bunny hop straight to your house.
Equipment
- 8 x 8 shiny metal pan
Ingredients
- 8 Tbsp unsalted butter melted and cooled
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 1.5 tsp vanilla extract pure
- 1/2 tsp sea salt fine
- 1 tsp baking powder
- 1 cup all-purpose flour unbleached
- 1/2 cup M&M Easter Eggs milk chocolate
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
- Add melted butter to a large bowl then whisk in brown sugar until well combined.
- Whisk in egg until combined then add vanilla.
- Add salt, baking powder and flour, stirring with a wooden spoon until just combined and flour streaks are still visible. Avoid overmixing.
- Pour batter into prepared baking tin then smooth with a spatula.
- Bake for 17 to 20 minutes until a toothpick inserted into the center yields a few moist crumbs. Do not overbake.
- Remove pan from oven and immediately top with M&M Easter Eggs. Gently press candy eggs into the top of the blondies.
- Place pan on a wire rack to cool completely, then use parchment to lift out. Cut blondies into squares and serve.
- Blondies will keep at room temperature in an airtight container for 3 days.