Easter Egg Bars — Fast, EASY, super soft, and loaded with chocolate M&M’s Eggs galore!! Definitely my favorite type of Easter eggs! SAVE this recipe for your leftover Easter candy!!
Easy Easter Dessert Recipe
I can’t believe that Easter is just around the corner. Wow, time flies! I typically don’t make many desserts specifically for Easter but decided that I needed to up my game this year. And voila, these blondies with M&M’s Milk Chocolate Eggs were born.
These Easter bars are fast, easy, made in one bowl, and you don’t even need a mixer. I used my favorite blondie base recipe and with 40+ versions and counting, it never lets me down.
These buttery blondies are studded with big ‘ole chocolate M&M’s Eggs galore. The eggs are a little resistant to being stirred into the dough, but do your best.
It’s so satisfying sinking your teeth into these super soft blondies contrasted against the crunchy shells of the M&M’s Eggs. Chocolate eggs are definitely my favorite type of Easter egg.
If you have leftover Easter candy, this is a perfect recipe to use it with. And don’t forget that the blondies are an easy treat for Mother’s Day or for springtime baby or bridal showers, too.
What’s in Easter Bars?
To make this Easter dessert recipe, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Salt
- M&M’s Milk Chocolate Eggs
How to Make Easter Bars
This is such an easy blondie recipe! Simply melt the butter, then whisk in the egg, brown sugar, and vanilla. Add in the flour and salt, then gently fold in the chocolate eggs.
Turn the batter into a prepared 8×8-inch pan and sprinkle a few more chocolate eggs on top just before baking.
Can I Double This Recipe?
Yes, you can double the ingredients and bake these Easter bars in a 9×13-inch pan. The bake time should remain the same.
Do I Have to Use M&M’s Chocolate Eggs?
If you can’t find that exact version of M&M’s in your area, feel free to substitute with another kind of M&M’s. Or, use another favorite Easter chocolate of yours.
Tips for Making the Best Easter Dessert
If desired, you can probably add other mix-ins to the blondie batter. Chopped nuts, chocolate chips, and dried fruit are all options.
Note that the chocolate eggs are a bit tricky to stir into the batter. That’s normal, just do your best!
To store these Easter bars, keep them in an air-tight container on your counter. They should last up to 1 week.
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Easter Egg Blondies
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- 1 cup M&M's Milk Chocolate Eggs, divided (substitute with your favorite M&M's if you cannot find those)
Instructions
- 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's 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's 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.
Notes
- Blondies will keep airtight at room temp for up to 1 week.
- Adapted from Blondies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easter Dessert Recipes:
Soft and Chewy M&M’s Cookies – Super soft, chewy, buttery M&M cookies that totally are irresistible! Loaded with M&M’s and perfect for springtime, Easter, Mother’s Day and more!
Springtime Sugar Cookie Bars with Cream Cheese Frosting — Sugar cookies in bar form with sprinkles galore! Fast, easy, and yummy! Great for springtime, Easter, Mother’s Day, showers, and parties!
Raspberry Bars with Oatmeal Crumble Topping — These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
Coconut Caramel Poke Cake — An incredibly EASY super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
Lightened Up Blueberry Lemon Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank.
Soft Carrot Cake Bars with Cream Cheese Glaze — Super soft carrot cake bars that taste like blondies packed with chewy carrots! So good and a must-make!
Strawberry Cookie Bars with Vanilla Cream Cheese Frosting — The bars are incredibly easy to make because I used strawberry cake mix and it gives the bars exactly the consistency I want. Soft, chewy, and ironically not cakey!
I made this exactly as written and these came out undercooked for me. I checked at 20 minutes, added 2 more minutes at which the toothpick didn’t have batter on it and the top and sides were crisping. It seemed reasonable that after the cooling time it would be set. After cooling for an hour I went to cut and the bottom/center throughout was mush and unusable. Perhaps this could be from the tinfoil? I felt so disappointed because they were cute and I spent the time on them and yet had to pitch them. I’d love more input on baking time because I’d make them again – but not if it’s going to be another waste of time and ingredients.
I made this exactly as written and these came out undercooked for me. I checked at 20 minutes, added 2 more minutes at which the toothpick didn’t have batter on it and the top and sides were crisping. It seemed reasonable that after the cooling time it would be set. After cooling for an hour I went to cut and the bottom/center throughout was mush and unusable. Perhaps this could be from the tinfoil? I felt so disappointed because they were cute and I spent the time on them and yet had to pitch them. I’d love more input on baking time because I’d make them again – but not if it’s going to be another waste of time and ingredients.
It is always the responsibility of the person cooking the food, dessert, etc. to judge doneness. People get better at this the more they bake. I am sorry you misjudged.
All ovens cook differently, all pans are different, climates, ingredients, etc. and no the foil didn’t likely impact anything.
I love your blondie recipe! Today, I stocked up on Cadbury eggs, and Easter M&M’s to bake cookies and brownies for Easter. thanks for sharing this amazing article.
I love your blondie recipe! Today, I stocked up on Cadbury eggs, and Easter M&M’s to bake cookies and brownies for Easter. thanks for sharing this amazing article.
great
Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
I made these exactly as the recipe, including melting the butter which I am always skeptical of. I can’t say that that’s exactly what is wrong with the recipe, but I do think that substituting melting for creaming does not give the same kind of dissolution of the sugar into the butter, and definitely does not add any loft/air to the batter. I know that creaming is a little bit of a hassle if you don’t have a mixer of some kind but a hand mixer works and you can do it by hand – just not “quick.” I also think that contributed to their greasiness. They are acceptable, but I will not make this recipe again. Creaming might help, but I have other recipes that I know work and are good, so this one is not a keeper.
I don’t know what I’m doing wrong. Followed the recipe exactly and ended up with raw blondies :( After 20 minutes it was literally still badder. After 35+ minutes the outside was brown and crispy looking but inside was still raw. Tried it 3 times in one day thinking I had missed something.
Mine do not seem to be cooking through. I double the recipe for a bigger pan. After 20 minutes the toothpick didn’t stick at all, but after cooled the middle and bottom looked raw. So I put them back in another almost 14 minutes. Let them cool another half hour, still look raw. Are they suppose to?? I’m putting them in a third time 🤞
Mine do not seem to be cooking through. I double the recipe for a bigger pan. After 20 minutes the toothpick didn’t stick at all, but after cooled the middle and bottom looked raw. So I put them back in another almost 14 minutes. Let them cool another half hour, still look raw. Are they suppose to?? I’m putting them in a third time 🤞
If you doubled the recipe I assume you’re baking it in a 9×13 pan. No, they should not be raw when they are done. Also when you take something in and out of the oven repeatedly, the internal temp will drop, and it will take much longer to really get to a temperature sufficiently high to cook it through. I recommend making the recipe as written because that is the way I can say confidently that I’m sure you’ll have more success.
Hi AVERIE,
It looks so yummy that I couldn’t resist trying it myself. Thanks for sharing this recipe!
Hi AVERIE,
It looks so yummy that I couldn’t resist trying it myself. Thanks for sharing this recipe!
Hi AVERIE,
It looks so yummy that I couldn’t resist trying it myself. Thanks for sharing this recipe!
Great recipe! I have made it yesterday and everyone in my sweet home totally loved it! Thanks for sharing.