Dessert · sweet

Spring Blondies

If you’re in a post-Easter slump, have no fear! Spring is here and the spring treats can continue well past the holiday.I made these “blondies” over the weekend and luckily still have a few leftover. This is a small-batch of blondies, so don’t make them if you want to take to a party or a big gathering. This is just meant for a small family or two people!If there’s one thing I love about spring, it’s all of the colors. The pastels and muted yellows, blues and pinks just really tickle my fancy. It’s such a refreshing sight after seeing nothing but brown and white all winter long. I love how candy companies take advantage of the spring colors, too. I used the pastel Easter M&M’s for these blondies and it really fit the mood overall.Hopefully you can still find some of the M&M’s even if Easter is over! They’re a real treat.Oh, and one tip for all you bakers out there: wait until these blodies are completely cool before slicing them up.I mean, they need to be room temperature. You’ll need to wait an hour or two after taking them out of the oven before you slice and serve.Otherwise you’ll have a mess on your hands. Trust me.Enjoy!

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple, small-batch blondie recipe that fits the springtime mood.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup M&M’s
  • 1/2 cup butter, melted
  • 2 tsp. vanilla
  • 1/4 tsp. baking powder
  • Pinch of salt
  • 1 egg

Directions

  1. Preheat oven to 375 degrees. In a large bowl, stir together melted butter, brown sugar, egg, salt and vanilla extract until well combined.
  2. Stir in flour and baking powder and stir until a thick batter forms. Fold in M&M’s.
  3. Grease a square 8″ baking dish and pour batter into dish, smoothing out the top so that it evenly coats the pan.
  4. Bake for 20-25 minutes or until edges are crispy and golden brown. Let cool at room temperature completely before slicing and serving.

6 thoughts on “Spring Blondies

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