Hop Into Happiness with These Egg-Free Easter Blondies!
These Easter Blondies (Egg-Free) are a delightful and easy-to-make dessert with a rich, buttery flavor. They are chewy, buttery squares of goodness that will practically melt in your mouth with every bite. These blondies are not just a dessert but also a celebration! This recipe’s combination of coconut and Easter chocolate eggs is a magical duo—a match made in dessert heaven! The chewy coconut and the irresistible sweetness of the Easter chocolate eggs create a delightful flavor explosion. Whether you’re headed to Easter dinner, a spring party, a potluck, or anywhere you want to spread a little joy and sweetness, these blondies will surely be a hit. Thanks to the charming Easter chocolate eggs nestled on top, they’re also adorable and festive.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: It provides the structure for the blondies. Make sure to measure the flour accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Cornstarch: Helps create a tender texture. Salt: Enhances the flavor of the other ingredients. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: Adds richness and moisture to the blondies. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugars: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the blondies have the perfect texture with a deeper caramelized flavor. Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. You can use any other milk, but keep in mind that the blondies might not have the same texture, moisture, and flavor. Pure Vanilla Extract: This infuses the blondies with aromatic vanilla flavor. For optimal flavor, use pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you want non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Unsweetened Coconut: This ingredient offers a hint of tropical flavor and chewy texture. I prefer to use unsweetened coconut to avoid making these blondies overly sweet. Easter Chocolate Mini Eggs: They add a pop of color and sweetness to the blondies. You can use any Easter chocolate eggs you like, but the all-time favorite Cadbury Easter Mini Eggs are great for this recipe. The best way to chop the Easter mini eggs is to place them in a Ziploc bag and smash them with a rolling pin. Make sure you don’t smash them too much; you don’t want them completely crushed.
Process Overview: How To Make Easter Blondies Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a medium bowl, stir together the flour, cornstarch, and salt. Set aside.
Step 2 – Beat Butter and Sugars
Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar at medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated, 1 minute.
Step 3 – Add Dry Ingredients
Reduce the speed to low and gradually beat in the flour mixture, mixing until combined. Be careful not to overmix; the batter will be thick. Stir in the Coconut and chocolate eggs, mixing until evenly distributed.
Step 4 – Spread It Into The Baking Pan
Spread the dough in an even layer at the bottom of the prepared pan. Gently press additional chopped mini eggs on top of the blondie batter.
Step 5 – Bake
Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool. Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
Recipe Tips
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. Coconut-Free: If you’re allergic to coconut, omit it from the recipe or replace it with an equal amount of chopped nuts or oats. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
After baking, add a sprinkle of sea salt to the blondies for a sweet and salty contrast. Experiment with different types of Easter chocolate eggs, such as caramel-filled or white chocolate varieties. Feel free to get creative with your add-ins! You can swap the Easter chocolate eggs for your favorite candies or mix in extras like chocolate chips, toffee bits, or dried cranberries.
Storing and Freezing Instructions
Store any leftover blondies in an airtight container at room temperature for up to 5 days. To freeze, wrap individual blondies tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or microwave briefly before serving.
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Recipe Card 📖
