Description
Delightfully festive and colorful Egg Blondies packed with candy-coated eggs and vibrant sprinkles, perfect for spring celebrations or anytime you want a fun, sweet treat. These blondies have a moist, chewy texture with a buttery brown sugar flavor enhanced by pops of candy crunch throughout.
Ingredients
Dry Ingredients
- 2½ cups all purpose flour
- 2½ tsp baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 2¼ cups light brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
Toppings
- 2 cups candy coated eggs
- 2 Tablespoons colorful sprinkles
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 13x18x1 inch half sheet jelly roll pan with non-stick spray to prepare it for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined. Set aside for later.
- Combine wet ingredients: In a large bowl, stir together the light brown sugar and vegetable oil until smooth. Beat in the eggs one at a time followed by the vanilla extract, mixing well after each addition.
- Incorporate dry into wet: Gradually stir the dry ingredient mixture into the wet mixture until fully combined into a thick batter with no visible streaks of flour.
- Spread batter: Pour and spread the batter evenly into the prepared pan, smoothing the top with a spatula for even baking.
- Add toppings: Distribute the candy coated eggs and colorful sprinkles evenly over the surface of the batter for a festive look and added texture.
- Bake: Bake in the preheated oven for 30-35 minutes. The blondies are done when the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the blondies to cool completely in the pan before cutting into 36 squares. Store leftovers in an airtight container at room temperature to maintain freshness.
Notes
- Be sure to cool the blondies completely before cutting to ensure clean squares.
- You can substitute candy coated eggs with M&M’s or other colorful chocolate candies.
- If you prefer less sweetness, reduce the brown sugar slightly.
- For a gluten-free version, substitute the all purpose flour for a gluten-free baking flour blend.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
