Reese’s are absolutely my favorite candy. They’re what I steal from my kid’s Halloween candy, they’re what I keep as my emergency stash when I need a piece of chocolate or two to get me through getting all 3 kids to bed, they’re perfect. Reese’s eggs are my favorite form of the candy because they are just the perfect ratio of chocolate to peanut butter. What better way to enjoy them for Easter then in the form of blondies?
Blondies are basically chocolate chip cookies without chocolate chips, but thanks to the addition of Reese’s eggs, you can still get your chocolate fix. There are two keys to success with these blondies. First, gently push the candy into the blondies as soon as they come out of the oven. The bottoms will melt a little bit and they will stick to the cookie, ensuring that everyone gets their own personal candy with their blondie.
The second key to success is letting them cool completely before removing them from the pan. I let these cool overnight before cutting into them the day after baking. I know, it’s a long time to wait to enjoy a delicious blondie, but they do need time to cool to ensure you can remove and cut them without them falling apart. You want your blondies to be soft and chewy without being overdone, but you also don’t want them to fall apart, so let those treats cool!
I hope that however you celebrate, you have a wonderful Easter!
- ¾ cup butter, melted and cooled
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. salt
- 9 Reese's eggs*
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking dish with nonstick cooking spray and line with parchment paper, leaving some hanging over the sides for easy blondie removal.
- In a large bowl, whisk together butter, brown sugar, granulated sugar, eggs, and vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. While the blondies are baking, unwrap Reese's eggs.
- Remove the baking dish from the oven and gently press unwrapped Reese's eggs into the blondies. Make sure the Reese's are spaced so that you don't have to cut through a candy to cut the blondies; each blondie should have a whole Reese's egg in it as pictured.
- Let blondies cool completely before cutting and serving.
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