Description
Fast, EASY, super soft, and loaded with chocolate M&M Eggs galore!! Definitely my favorite type of Easter eggs! SAVE this recipe for your leftover Easter candy!!
Ingredients
š§ Ā½ cup unsalted butter, meltedĀ Ā
š„ 1 large eggĀ Ā
š¬ 1 cup light brown sugar, packedĀ Ā
šæ 1 tablespoon vanilla extractĀ Ā
š¾ 1 cup all-purpose flourĀ Ā
š§ Ā½ teaspoon salt (or to taste)Ā Ā
š« 1 cup M&Mās Milk Chocolate Eggs, dividedĀ Ā
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 donāt scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, donāt overmix.
Add 3/4 cup M&Mās 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&Mās 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.