These rich and buttery Easter candy blondies are easy to make in less than an hour with no fancy equipment. Topped with pretty pastel candies, they make the perfect treat for your springtime celebrations.
2 sticks (226 g) unsalted butter, melted
1 1/4 cups (250 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
2 eggs, room temperature
2 teaspoons vanilla
1 cup (125 g) all purpose flour, spooned and leveled
1 cup (125 g) bread flour, spooned and leveled
1 teaspoon baking powder
1 heaping teaspoon kosher salt
1 cup Easter M&M candy, divided
In a small saucepan, melt two sticks (226 g) of butter. Pour into a medium bowl and set aside to cool for 15-20 minutes.
Meanwhile, preheat oven to 350 degrees. Spray a 8 x 8 square baking pan with non-stick baking spray and line the bottom and sides with parchment paper. Allow the sides of the parchment to hang over the edge for easy removal of the bars once baked.
In a medium bowl, combine flours, baking powder and salt. Whisk to combine. Set aside.
To the melted butter add the brown sugar and granulated sugar. Mix with a wooden spoon for one minute until well combined.
In a small bowl or glass measuring cup, whisk together the eggs and vanilla. Add to the butter and sugar mixture, stirring until smooth and glossy.
Add the flour mixture to the wet ingredients, using a large spatula to gently fold the ingredients together until a few streaks of flour remain. Add 3/4 cup of Easter M&M candies and gently fold to combine. Do not over mix.
Transfer the batter to the prepared pan, gently pressing the mixture into the corners and leveling the top with an offset spatula. Top with remaining M&M candies.
Bake for 30 minutes or until the center is set and the edges are golden brown. If the blondies are browning too quickly at the end of the baking time, cover the top loosely with a piece of aluminum foil.
Remove from the oven and cool completely before slicing into squares.
Best served the day they are made.
Cool to room temperature for clean slices.
May be frozen.