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Dive into the spring spirit with my newest recipe: Chewy Mini Eggs Oatmeal Blondies.
With spring in full swing and Easter around the corner, get ready to indulge in these irresistible treats. Each bite is blondie heaven, loaded with oats for that perfect chew, the crunch of mini eggs and super melty chocolate.
Whether you're craving a sweet ending to your Easter feast or an easy addition to your brunch spread, these blondies are sure to steal the show. Let's get baking!
Chewy Mini Eggs Oatmeal Blondies
Yield: 9 blondies
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients
½ cup butter
1 cup brown sugar
1 egg, room temperature
2 teaspoons vanilla
1 cup flour
1 cup old-fashioned oats
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup chocolate chips
¾ cup Mini Eggs (save ¼ cup for topping)
Directions
Preheat to 350°F and grease and line an 8x8-inch pan with parchment paper.
In a large bowl, cream the butter and brown sugar. Add the eggs and mix until light and fluffy. Then, add your vanilla extract and combine into the mixture.
Add the flour, oats, baking soda, baking powder, and salt to the bowl and fold into the wet ingredients until just combined. Lastly, add the chocolate chips and mini eggs to the mixture and fold in.
Spread the dough evenly in the lined pan and lightly press the remaining mini eggs into the dough, leaving them poking through the top. Bake for 20-25 minutes, or until the edges are golden brown and the middle is still a bit gooey.
Remove from the oven and set the pan on a baking rack for 30 minutes to begin cooling. Carefully pull the blondies out by grabbing the parchment paper underneath and place on a cutting board. Cut into 9 equal squares and enjoy!
Store them in an airtight container for up to 1 week, though they likely won't make it that long ;)
