Easter M&M Blondies

These Easter M&M blondies are basically what would happen if a cookie and a brownie had a baby – chewy, buttery bars loaded with pastel M&Ms that look festive without any extra work. The candy shells stay intact while baking, giving you little pops of chocolate and crunch throughout. I love making these for Easter gatherings since they travel well and you can cut them into whatever size you need. Plus, they’re way easier than decorating individual cookies. The hardest part is stopping yourself from eating the M&Ms while you’re baking.

2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted and cooled
2 cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1½ cups Easter M&Ms
½ cup white chocolate chips

Let me walk you through making these chewy, colorful blondies – they’re pretty much foolproof if you follow along step by step!

1. Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides – this will make it super easy to lift the blondies out later.

2. Melt your butter first thing and let it cool while you prep everything else. You want it liquid but not hot when you mix it in, or it’ll give you greasy blondies.

3. In a medium bowl, whisk together your flour, baking soda, and salt. Don’t skip this step – it ensures your leavening gets evenly distributed through the batter.

4. In a large bowl, combine the melted (but cooled) butter and brown sugar. Mix until it looks like wet sand and there aren’t any sugar lumps – about 1-2 minutes. The mixture should feel grainy but uniform.

5. Add your eggs one at a time, mixing well after each. Then add the vanilla. The batter should look glossy and smooth at this point.

6. Gradually stir the flour mixture into your wet ingredients. I usually do this in three additions, mixing just until you don’t see any dry flour. The batter will be pretty thick – that’s exactly what you want.

7. Set aside about ⅓ cup each of the M&Ms and white chocolate chips for topping. Fold the rest into your batter. Work gently here – you don’t want to break up the M&Ms and create color streaks.

8. Spread the batter into your prepared pan. It’ll be thick, so use a spatula to push it into the corners. Smooth the top, then sprinkle on your reserved M&Ms and white chocolate chips.

9. Bake for 25-30 minutes. Here’s how to know they’re done: the edges should be lightly golden brown, and the center should look set but still be slightly soft. If you gently press the center, it should spring back but leave a slight indent. Don’t overbake – they’ll set up more as they cool.

10. Let them cool completely in the pan before lifting out with the parchment paper handles. This usually takes about 2 hours. The blondies will be much easier to cut cleanly when they’re fully cooled.

Cut into squares and watch them disappear! They’ll stay fresh in an airtight container for about 4-5 days, though they rarely last that long in my house.

RECIPE NOTES & TIPS
• Use room temp eggs – they blend better and give a better texture
• Dark brown sugar makes them more chewy and rich than light brown
• Don’t use margarine – real butter is key for flavor
• Measure flour by spooning into cups, not scooping directly
• Line pan with parchment, not just grease – trust me on this
• Cool butter until just warm, not hot (about 5 mins) for best texture

SERVING SUGGESTIONS
• Pair with cold milk for classic combo
• Great with coffee or hot chocolate
• Try vanilla ice cream on slightly warm blondies
• Cut smaller pieces for dessert platters

MAKING IT WORK FOR DIFFERENT OCCASIONS
• School bake sales: Cut smaller, wrap individually
• Holiday gifts: Package in clear bags with ribbon
• Birthday: Add sprinkles and candles
• Game day: Cut into bite-size pieces
• Potluck: Transport uncut, slice on site

STORAGE & LEFTOVERS
• Room temp in airtight container: 4-5 days
• Freeze wrapped well: up to 3 months
• Thaw overnight in fridge
• Microwave 10-15 seconds to refresh
• Don’t refrigerate – makes them tough

BASIC OVERVIEW
Servings: 24 squares (9×13 pan)
Prep time: 15 mins real-world
Bake time: 25-30 mins
Total time: About 3 hours (including cooling)
Skill level: Easy/Beginner-friendly
Make-ahead: Yes, 1-2 days