These adorable Easter egg blondies with golden Oreo, white chocolate and pastel-colored M&M’s are perfect to bake this Easter, but chances are you’ll want to make them more than once a year. Keep scrolling for the recipe and celebrate the long weekend with these yummy blondies!
I have been wanting to bake blondies for a while now, but I was on the hunt for a good recipe for basic blondies. I decided to go for Gemma’s version (because hello, ”indulgent butterscotch and a chewy, brownie-like texture” sounds like heaven!), but I had to make a few little adjustments since the blondies were nowhere near cooked after the indicated time. But in the end, they turned out fine and very tasty! For the recipe, you will need the following ingredients:
Ingredients:
❏ 225 g melted (unsalted) butter
❏ 340 g brown sugar
❏ 285 g all-purpose flour
❏ 2 eggs (room temperature)
❏ 1 tablespoon vanilla extract
❏ 1 teaspoon salt
❏ 100 g white chocolate chips (I made chocolate chunks from a bar of white chocolate)
❏ Golden Oreo
❏ M&M’s Milk Chocolate Speckled Mini Easter Eggs
Other:
❏ 20x20cm brownie tin + parchment paper
❏ Big bowl
❏ Whisk + spatula
How to:
1) Preheat the oven to 180°C and put parchment paper in your brownie tin
2) Carefully melt the butter in a pan or in the microwave
3) Grab your bowl and whisk the melted butter and brown sugar
4) Check if the mixture isn’t hot – if it’s good to go, stir in the eggs and vanilla extract
5) Next, add all-purpose flour, salt and white chocolate chips or chunks. Don’t overmix the batter, swap your whisk for a spatula once all ingredients are combined and continue to mix gently
6) Add the mixture into the brownie tin and decorate with the Oreo cookies and colorful Easter Egg M&M’s (you can easily swap these toppings for a different theme!)
For the last step, we will slightly differ from the original recipe: start by baking the blondies in the oven for 30-35 minutes (make sure not to open the oven before the 30 minute mark, as this affects the cooking process). I ended up keeping the mixture in the oven for about 50 minutes, because it was still very soggy in the middle.
After that, I took the blondies out of the oven to let them rest. I felt like it was still a little too soft in the middle, but 15 minutes later, they were luckily a lot firmer! I let them cool down further (30-60 minutes) until they were ready to be removed from the tin. Cut the blondies – I went for 9 large portions but you can also choose to make more smaller ones – and eat them while they are still slightly warm. Enjoy!
Xxx Kirsten ♥
