Easter M&M Chocolate Chip Blondies - Soft, chewy, and a slight crunchy exterior cookie made in an 8x8 with pastel M&M for a fun easter touch!
Better start hoarding that leftover easter candy, because its time to make my favorite Easter M&M Chocolate Chip Blondies with Pastel M&M's. This recipe would be the perfect treat to get into the Easter spirit! They are easy to whip up, and very easy to eat the whole pan! Scroll on down to flavor town and see the recipe card below.
These easter chocolate chip blondies are golden brown and the most chewy blondies you will ever taste. I'm not really sure if Easter dessert was a thing before, but it is now. I love new recipes and this one is becoming a family favorite. Let me know in the comments how you liked it!
So go break out your square baking pan and electric mixer, because its time to bake my Easter M&M Chocolate Chip Blondies!
For more easter blondies recipe, here are some!
- Easiest Cinnamon Roll Blondies
- Easy One Bowl Oreo Blondies
- Greatest and Best Dark Chocolate Toffee Blondies
Why you should make M&M Chocolate Chip Blondies
As if the name alone is not enough to pique your interest, here are 3 reasons why you need to make these before Easter comes!
- Easy to make- Simple and delicious are not always common. So bake this recipe asap!
- Chocolate Lover's Dream- The M&M's and chocolate chips are so amazing with the golden brown cookie dough.
- Great for Leftover Easter Candy- I hate food waste, so this is a great recipe to use up some of that leftover Easter candy.
- Perfect easter treat - This can get you in the moof for easter wether you make them before or on easter!
Key Ingredients - M&M Chocolate Chip Blondies
From wet ingredients to dry ingredients, here are some of the most important things to have in your kitchen. For a full list of ingredients, be sure to check out the recipe below!
- Large Eggs- Make sure they are room temperature.
- All-Purpose Flour- You can try substituting with your favorite gluten-free substitute.
- Vanilla Extract- Find my favorite here.
- Unsalted Butter- You are going to heat this into melted butter. So not need to bring it to room temperature.
- Light Brown Sugar- This will make it moist and thats the best part of the blondie.
- Flaky Sea Salt- You can substitute this for a fine sea salt, but the aesthetic won't be as nice.
- Easter M&M's- I love the Easter ones. They are the cutest little pastel candies! If you can't find M&M's use Cadbury Mini Eggs or any chocolate eggs.
Step By Step - M&M Chocolate Chip Blondies
I have some helpful tips and tricks for you on how to make this easter chocolate chip blondies! For the FULL list of instructions, please refer to the recipe card below!
- Prep: Preheat your oven to 350° f. line an 8×8-inch baking dish with parchment paper, securing with metal binder clips. Lightly spray the pan with cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted unsalted butter and packed light brown sugar until well combined. Add room temperature egg, egg yolk, and pure vanilla extract to the mixture. Mix until everything is incorporated.
- Combine Dry Ingredients: Using a rubber spatula, gently fold in all-purpose flour, baking soda, baking powder, and cornstarch until just combined. Then add Easter M&M candies and semi-sweet chocolate chips and fold until evenly distributed.
- Bake: Evenly spread the blondie batter in the prepared baking dish. Bake blondies in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Once baked, remove the blondies from the oven and allow them to cool in the pan for about 15 minutes before slicing and serving.
Expert Baking Tips
Need some help? Need some tips and guidelines to walk you through the process? I have you covered!
- Preheat the Oven: Always preheat your oven for 30 minutes prior to baking. This ensures even baking and proper rising of the blondies.
- Lining with Parchment Paper: Line the 8x8 dish with parchment paper, securing it with metal binder clips. This makes it easier to remove the blondies from the pan and helps with cleanup.
- Room Temperature Ingredients: Use room temperature eggs a smooth batter! No curdled batter over here!
- Don't Over Mix: Mix on slow, just until everything is combine. Use a rubber spatula to gently fold in the flour.
- Garnish: Distribute M&M candies and chocolate chips evenly across the top!
- Precise Measuring: Measure dry ingredients accurately, by leveling and spooning, or using a kitchen scale.
- Proper Cooling: Allow blondies to cool completely before slicing.
What I use to a make this recipe!
Curious to know what I use in my kitchen? I've have it all listed below!
- 8×8-inch Baking Dish: For baking the blondies. This pan will be your favorite pan of all time!
- Parchment Paper: To line the baking dish and prevent sticking. I love using this one!
- Metal Binder Clips: To secure the parchment paper to the sides of the baking dish.
- Large Bowl: For mixing the batter. I love love ones with a spout.
- Whisk: To combine the melted butter and brown sugar.
- Rubber Spatula: For folding in the dry ingredients and mix-ins. I love a good sturdy spatula.
- Measuring Cups and Spoons: For accurately measuring ingredients. Here are some practical ones, and here are some cute ones!
- Oven Mitts: To handle hot baking dishes safely. I think these ones are cute, and these ones are my favorite practical ones!
Frequently Asked Questions
Q: Can I use dark brown sugar instead of light brown sugar?
Yes, you can substitute dark brown sugar for light brown sugar. Dark brown sugar will add a slightly richer flavor to the blondies.
Q: Can I use a different size baking dish?
Using a different size baking dish will affect the thickness of the blondies and may alter the baking time. Double the recipe and use a 9x13!
Q: How long will the blondies stay fresh?
Freshly baked blondies are best enjoyed within the first few days. They may start to dry out after a few days, but they can still be enjoyed if properly stored.
Q: What if I can't the easter m&m?
You can always use mini cadbury eggs, creme eggs, dark chocolate chips
Storing And Freezing
To store Easter M&M Blondies, allow them to cool completely, then transfer them to an airtight container or wrap them tightly in plastic wrap. Store at room temperature for up to 3-4 days or in the refrigerator for up to a week to maintain freshness. If storing for longer periods, freeze the blondies in an airtight container for up to 2-3 months.
Freezing - M&M Chocolate Chip Blondies
To freeze Easter M&M Blondies, first ensure they are completely cooled. Wrap the blondies tightly in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in an airtight container or freezer bag, removing as much air as possible before sealing. Label the container with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving or reheat in the microwave for a few seconds for a quick treat.
Pro Tip: Serve warm blondies with vanilla ice cream for a delicious combo.
For more easter recipes:
- Carrot Crumb Cookies: The Best Cookie Ever
- Brown Butter Carrot Cake
- The Best Cinnamon Roll Gooey Butter Cake Recipe
- Nostalgic Fudgy Lunch Lady Brownies Recipe
Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on social media! Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Easter M&M Blondies
Ingredients
For The Blondies
- ½ cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ¾ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon salt
- 1 ¾ cup all-purpose flour spoon and leveled
- 1 cup Easter M&M
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line the bottom of an 8×8-inch baking dish with parchment paper, using metal binder clips to secure the parchment paper to the sides. Lightly spray the sides and the bottom of the pan with cooking spray.
- In a large mixing bowl, whisk together the melted and cooled butter and the packed light brown sugar until well combined.
- Add the room temperature egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until everything is well incorporated.
- Using a rubber spatula, gently fold together the all-purpose flour, baking soda, baking powder, cornstarch, salt, M&M candies, and semi-sweet chocolate chunks until they are evenly distributed throughout the batter. Do not overmix; you want a thick blondie batter.
- Evenly spread the blondie batter in the baking dish.
- Bake in the preheated oven for approximately 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. You want the top to be nice and golden.
- Remove the baking dish from the oven and allow it to cool in the pan for about 15 minutes.
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