Easter Blondies
Easter Blondies are soft, chewy, buttery dessert bars packed with pastel candies for the ultimate spring treat.
With a rich brown sugar base and no cocoa, they’re similar to brownies but sweeter and loaded with festive mix-ins like white chocolate chips or spring M&M’s.
Crisp on the edges and tender in the center, they’re colorful, crowd-pleasing, and perfect for brunch, egg hunts, or Easter dessert tables.
This easy one-bowl recipe requires no chilling, bakes in about 30 minutes, and can be doubled for a crowd.
Simple, make-ahead friendly, and kid-approved, these blondies are a fun and effortless holiday dessert.
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Gather all of your ingredients and supplies to make your Easter M&M blondies.
How to Make Easter Blondies
- Preheat your oven to 350°F and line a 13×9 baking dish with parchment paper (this makes lifting and slicing so much easier).
- In one bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the melted butter with white and brown sugar until smooth, then mix in the eggs and vanilla.
- Gradually stir in the dry ingredients, being careful not to overmix.
- Fold in the M&M’s and sprinkles, spread the batter evenly in the pan.
- Press candies on top before baking so the colors stay visible.
- Bake for 25–30 minutes until golden and just set in the center.
- Let cool at least 30 minutes before slicing for clean squares.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Blondies may fall apart due to overmixing, underbaking, or slicing before they’ve fully cooled. Using the correct pan size and allowing them to set properly helps maintain their structure.
Yes, blondies should be slightly gooey in the middle but set around the edges. They should have a soft, chewy texture without being overly underbaked.
Brownies are rich and chocolatey, made with cocoa or melted chocolate, while blondies have a buttery, vanilla-based flavor and rely on brown sugar for their chewy texture. Unlike brownies, blondies don’t contain chocolate as a primary ingredient.
Blondies can be made 3–4 days in advance and stored in an airtight container at room temperature to keep them soft and chewy. For longer storage, freeze them for up to 3 months, wrapped tightly and thaw at room temperature before serving. Always let them cool completely before storing to prevent moisture buildup.
If you’re planning your dessert table, be sure to check out our Easy Cake Recipes for Easter for even more festive ideas.
- Try some Easter Brownie Ideas for a rich, fudgy twist on your holiday desserts.
- Be sure to try these Easter cookie bar ideas too—they’re just as festive, easy to make, and perfect for filling your dessert table with colorful spring treats.
- Craving a classic candy-inspired treat? Peanut Butter Chocolate Eggs are a must-make for any peanut butter lover.
- Easter Bunny Cupcakes are adorable, kid-friendly cupcakes decorated to look like sweet little bunnies — perfect for class parties, brunch, or adding something extra cute to your holiday spread.
- Easter Dirt Cake is a fun, no-bake dessert made with crushed cookies, creamy pudding, and festive toppings that’s always a hit with both kids and adults.
Here are the baking tools I use for this recipe:
Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish, Glass Food Container, Oven, Freezer and Microwave Safe, Clear Container
Parchment Paper Sheets 12×16 for Baking – Unbleached Chlorine-free, High Heat, Non-Stick Pre-Cut Parchment Paper for Half Sheet Pans (200 sheets)M&M’s Milk Chocolate Easter Candy, Pastel Blend, Chocolate Easter Basket Stuffers, Fill Eggs, 38 Ounce BagDECOPAC Deluxe Easter Quins, 17oz, Fancy Sprinkles Shaped Like Animals & Eggs, Candy Sprinkles in Handheld Container, Edible Sprinkles For Celebration Cakes, Cupcakes, Cookies
Easter Blondies Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white sugar
- ½ cup packed light brown sugar
- 12 tablespoons salted butter melted
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 cup pastel easter m&m’s
- ½ cup small sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 13×9 baking dish with cooking spray or line it with parchment paper.
- Mix the dry ingredients – flour, baking powder, and salt together in a large bowl. Set aside.
- Add the butter, sugar, and brown sugar to a separate large mixing bowl and beat with a hand mixer or stand mixer.
- Mix in the vanilla and eggs. Then gradually mix the wet ingredients into the flour mixture.
- Mix in the m&m candies and sprinkles with a wooden spoon.
- Dollop the blondie batter into the prepared pan and spread it to the edges of the pan.
- Add about a handful of additional M&Ms and sprinkles to the top of the blondies.
- Put in the oven for a baking time of 25-30 minutes in the oven, or until a toothpick inserted in the center comes out clean and the chewy blondies are golden brown on top.
- Allow the blondies to cool for at least 30 minutes before cutting them into 12 equal squares with a sharp knife.
Notes
- Store at room temperature in an airtight container for up to 4 days.
- Freeze for up to 3 months (wrap tightly).
- These are perfect to bake 1–2 days before Easter.
I just made these. Easy recipe and the results are very good. I had miniature Easter Eggs, not M&M’s. I should have cut them a bit, but overall I really like this recipe and will use again. Thank you.