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!!
1 cup M&M's Milk Chocolate Eggs (divided (substitute with your favorite M&M's if you cannot find those))
Categories
Bars & Blondies
Cuisine
American
Steps
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.
Nutitrion
Serving Size: 1
Calories: 404 kcal
Carbohydrates: 54 g
Protein: 5 g
Fat: 19 g
Saturated Fat: 11 g
Cholesterol: 74 mg
Sodium: 162 mg
Sugar: 41 g
Unsaturated Fat: 6 g
Reviews
Ellie on 2025-08-01 (5 stars): Absolutely amazing. They always come out of the oven soft, chewy, and delicious. They are always a hit!
Liz on 2025-04-21 (5 stars): Delicious. We had to use pastel M&Ms instead of the eggs. We used 1 c of M&Ms instead of 3/4 c. We recommend digging in to the middle with a fork (rather than using a toothpick) to see if they're done. Super yummy though and easy. We will definitely make these again.
Lori on 2025-04-15 (5 stars): These are so easy to make. I doubled the recipe and put into a 9 x 13 pan. I also put a cup of chocolate chip with 1 cup of Easter eggs. Thank you.
Sara on 2022-04-16 (3 stars): 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.
yumpresso on 2022-03-04 (5 stars): 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.
yumpresso on 2022-03-04 (5 stars): 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.
Averie Sunshine on 2022-01-06 (5 stars): great
kamrun nahar dipa on 2021-07-11 (5 stars): Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
kamrun nahar dipa on 2021-07-09 (5 stars): Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
kamrun nahar dipa on 2021-07-09 (5 stars): Love this article! It is a helpful post I really like this article so much. Thanks for sharing.
KIM on 2021-04-05 (2 stars): 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.
Leah on 2021-04-04 (2 stars): 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.
Nicole on 2021-04-02 (3 stars): 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 🤞
