Egg Blondies Recipe

I absolutely love sharing this Egg Blondies Recipe with anyone who’s up for a delicious treat that’s both simple and irresistible. I find it to be an easy go-to when I need something sweet but fuss-free, with that perfect chewy, gooey texture that only a blondie can deliver. Using those fun M&M's Milk Chocolate Eggs adds such a playful twist and little pops of chocolate and color that really brighten it up. Every bite feels like a little celebration, and I’m pretty sure once you try this, it'll become a favorite in your dessert lineup too!

Why You'll Love This Egg Blondies Recipe

What really gets me excited about this Egg Blondies Recipe is how the flavor balances out so beautifully. The buttery, sweet richness melts together with a gentle vanilla hint, making every bite comforting and satisfying. Then the M&M’s bring in bursts of chocolatey crunch that make the whole experience extra fun and engaging. It’s like all my favorite flavors wrapped up in one easy bar.

I also appreciate how straightforward this recipe is. The few ingredients you need come together effortlessly, which means minimal prep but maximum reward. I always enjoy recipes that don’t require you to stand over the oven or have twenty pots and pans out. This gives me more time to relax or prep other dishes, especially when I’m hosting or just craving something sweet midweek.

These blondies are great for so many occasions — from casual family dessert nights to brunches with friends, or even holiday gatherings where you want something colorful and festive. What sets it apart in my kitchen is just how reliably delicious and versatile this Egg Blondies Recipe is. Whether served warm or at room temperature, they’re always met with smiles and requests for seconds.

Ingredients You'll Need

The ingredients in this Egg Blondies Recipe are simple but each one plays a crucial part in the final flavor and texture. From the butter that adds richness to the brown sugar that gives it that deep, caramel sweetness, every element is essential to creating these perfect blondies.

• Unsalted butter: Melting it gives a lovely smooth texture and rich flavor.
• Large egg: Adds structure and moisture, binding everything together perfectly.
• Light brown sugar: Brings that classic caramel sweetness and keeps the blondies chewy.
• Vanilla extract: Enhances all the flavors and adds warmth to the batter.
• All-purpose flour: The base that shapes the blondies while keeping them tender.
• Salt: Just a pinch to balance sweetness and deepen flavor complexity.
• M&M's Milk Chocolate Eggs: These add color, fun crunch, and chocolate pockets throughout the blondies.

Directions

Step 1: Preheat your oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and give it a good spray of cooking spray to prevent sticking. Set it aside for now.

Step 2: In a large, microwave-safe bowl, melt the butter by heating it on high power for about one minute. Keep an eye on it so it doesn’t burn. Once melted, let it cool just a little.

Step 3: Now, carefully add the egg to the slightly cooled butter—this is important to avoid scrambling the egg. Stir in the brown sugar and vanilla extract, then whisk everything together until the mixture is smooth and glossy.

Step 4: Add the flour and salt to the wet ingredients. Stir gently just until everything is combined; overmixing will make the blondies tough, so keep it light and easy.

Step 5: Stir in ¾ cup of the M&M's Milk Chocolate Eggs. They can be a bit stubborn to mix in, but do your best to fold them evenly throughout the batter for those delightful little bursts of chocolate.

Step 6: Pour the batter into your prepared pan and smooth the top lightly with a spatula to create an even layer.

Step 7: Sprinkle the remaining ¼ cup M&M’s evenly on top, pressing them down gently so they stick to the surface. This gives a pretty finish and adds more crunchy color to each blondie.

Step 8: Bake for about 20 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs—not wet batter. Remember, they will firm up as they cool, so don’t overbake!

Step 9: Allow the blondies to cool in the pan for about 30 minutes before slicing and serving. This rest is key to help them set perfectly and make clean cuts.

Servings and Timing

This Egg Blondies Recipe makes about 9 generous servings — perfect for sharing or saving some for later. Prep time is around 10 minutes, which is great when you need a quick baking project. The bake time is about 20 minutes, plus roughly 30 minutes of cooling to get the right texture. Overall, you’re looking at approximately 55 minutes from start to finish, making this recipe a satisfying sweet treat without taking all day.

How to Serve This Egg Blondies Recipe

When it comes to serving these Egg Blondies, I love to keep it simple but thoughtful. They’re fabulous on their own, but if you want to elevate the experience, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm blondie and the cold, creamy topping is absolutely dreamy.

For a charming presentation, sprinkle a few extra colorful M&M's on the plate or dust lightly with powdered sugar. I often cut mine into squares about two inches wide — perfect for popping into your mouth or sharing at a casual get-together. They also hold up well on a dessert tray if you’re hosting a party and want a colorful option among other sweets.

As for beverages, I find these blondies pair wonderfully with a warm cup of coffee or a smooth milk latte. If you’re serving at a brunch or a festive occasion, a light sparkling wine or even a fruity cocktail can complement the sweet, buttery flavors beautifully. I typically serve these blondies at room temperature to ensure they’re easy to handle, but they’re just as delightful warm from the oven.

Variations

I love experimenting with this Egg Blondies Recipe, and there are so many ways to make it your own! For a nutty twist, try folding in chopped walnuts or pecans along with the M&M’s for extra crunch and a slightly earthy flavor. If you prefer your blondies a bit more chocolatey, swapping half the flour for cocoa powder creates a delectable chocolate blondie variation.

For those needing gluten-free options, I’ve had great success using a one-to-one gluten-free baking flour. The texture is slightly different but still wonderfully chewy and satisfying. Vegan adaptations are also possible by swapping the butter for coconut oil and using a flax or chia egg in place of the regular egg — just keep an eye on the bake time since texture changes.

If you want a different cooking method or presentation, these blondies can be made into muffin-sized portions baked in a cupcake tin. This gives you individual servings that are perfect for picnics or lunchboxes. Just reduce the baking time slightly and watch carefully for doneness.

Storage and Reheating

Storing Leftovers

Once cooled completely, I store any leftover Egg Blondies in an airtight container at room temperature. They keep beautifully for about 3 to 4 days without losing that soft, chewy texture. If I know I won’t finish them quickly, I sometimes keep the container in the fridge to extend freshness by a few days, but be aware this can firm them up a bit.

Freezing

These blondies freeze quite well, which is great for prepping ahead. I like to cut them into squares and wrap each piece individually in plastic wrap, then place them all in a freezer-safe zip-top bag or airtight container. This way, you can thaw just as many as you need. They’ll keep in the freezer for up to 2-3 months without any loss in flavor.

Reheating

When it’s time to enjoy frozen Egg Blondies, I usually thaw them at room temperature for 15 to 20 minutes. If you prefer them warm, a quick 10-second zap in the microwave does the trick nicely without drying them out. Avoid overheating in the microwave; you want them warm and soft, not hard or chewy. Oven reheating at a low temperature (around 300°F for 5-7 minutes) also works well if you want to refresh the crust a bit.

FAQs

Can I use regular M&M's instead of M&M's Milk Chocolate Eggs?

Absolutely! Regular M&M's work just fine in this recipe and will add the same fun bursts of chocolate and color. The Milk Chocolate Eggs are just a seasonal twist, but any M&M variety you prefer or have on hand will taste great.

What if I don’t have light brown sugar? Can I substitute it?

Yes, you can substitute dark brown sugar or even half white granulated sugar mixed with molasses to mimic the flavor of light brown sugar. Keep in mind that dark brown sugar will give a richer, more molasses-forward taste, which can be delicious but slightly different.

Can I add nuts or other mix-ins to this Egg Blondies Recipe?

Definitely! Adding chopped nuts like walnuts, pecans, or even macadamia nuts adds wonderful texture and depth of flavor. You could also try dried fruit or white chocolate chips for a unique twist. Just fold them in gently with the M&M's.

How can I tell when the blondies are perfectly baked?

If you insert a toothpick in the center, it should come out clean or with a few moist crumbs attached, but no wet batter. The top should be set and lightly golden. Remember that blondies will firm up as they cool, so it’s better to slightly underbake than overbake for the best texture.

Is it okay to use salted butter instead of unsalted?

You can use salted butter if that’s all you have, but I recommend reducing or omitting the added salt in the recipe to avoid an overly salty blondie. Unsalted butter gives you more control over the seasoning and flavor balance.

Conclusion

This Egg Blondies Recipe has become one of my absolute favorites to make and share because it’s so easy, colorful, and downright delicious. I hope you’ll enjoy the chewy texture, buttery sweetness, and those fun chocolatey bursts as much as I do. Trust me, once you try it, these blondies will be a go-to treat that never disappoints.

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