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A close-up of colorful Easter blondies with chocolate chunks and pastel candy-coated pieces, stacked on white plates. Some bars have crisp, golden edges and a soft, chewy center. A peach checkered cloth is partially visible in the foreground.

Easter Blondies Recipe

Soft, chewy Easter blondies loaded with pastel candies and M&M’s. An easy one-bowl dessert perfect for brunch, parties, and spring baking.

Course desserts
Cuisine American
Keyword Easter Blondies, easter blondies recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author momma lew

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

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Grease a 13x9 baking dish with cooking spray or line it with parchment paper.
  3. Mix the dry ingredients - flour, baking powder, and salt together in a large bowl. Set aside.
  4. Add the butter, sugar, and brown sugar to a separate large mixing bowl and beat with a hand mixer or stand mixer.
  5. Mix in the vanilla and eggs. Then gradually mix the wet ingredients into the flour mixture.
  6. Mix in the m&m candies and sprinkles with a wooden spoon.
  7. Dollop the blondie batter into the prepared pan and spread it to the edges of the pan.
  8. Add about a handful of additional M&Ms and sprinkles to the top of the blondies.
  9. 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.
  10. Allow the blondies to cool for at least 30 minutes before cutting them into 12 equal squares with a sharp knife.

Recipe 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.

They stay chewy and soft — not dry.