Easter Basket Blondies

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Every Easter my mom gives my sister and I Easter baskets, left lovingly on her fireplace filled with lots of yummy chocolates and sweet goodies for us to snack on throughout the day.  I always tend to eat waaaay too many of those chocolates for breakfast, but there’s still plenty of sweets leftover.  Those leftover treats tend to be random little pieces of candy that I snack on over the few weeks after the Easter Bunny has come and gone, but I found a fun way to use up those leftover treats in a delicious dessert: Easter Basket Blondies!

When I bake, I always measure out and set up all of my ingredients.  It really helps make baking stress-free and fun to be organized when you start a recipe.  Preheat your oven to 350*F.  In your stand mixer (or a large bowl with a hand mixer), mix the butter and brown sugar with the paddle attachment until smooth.  The mixture will be a very thin consistency.

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While that’s mixing, in a medium bowl sift together the flour, salt, and baking powder.  When the butter-brown sugar mixture is nice and smooth, add the vanilla and eggs.  Mix until completely combined.  Once combined, slowly add your flour mixture until almost entirely mixed in.  Take your bowl off of the stand mixer and finish incorporating the flour mixture by hand with a rubber spatula or wooden spoon.  This helps to make sure you do not over mix your batter.  The mixture will look like very creamy peanut butter.

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Lastly, carefully stir in your chopped Easter candy until it is evenly distributed in your blondie batter.

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I love cake batter and cookie dough, so this blondie batter is sooo tempting! I could totally just eat it unbaked, straight outta the bowl… But we will resist and continue baking these bad boys.  Pour your batter into a greased 9” x 13” pan and place it in the center rack of your oven.

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Bake for about 20 to 25 minutes until lightly golden brown on top and a toothpick placed in the blondie batter (avoid the melted candy) comes out clean.  Let cool completely and cut into 12 equal pieces.

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Now it’s time to eat and enjoy those fabulous blondies you just made!  This is such a delicious, simple recipe and it uses up those random pieces of Easter candy that would sit in your candy jar for weeks to come.  I hate wasting anything, so I love making this dessert with all those treats the Easter bunny (aka my mom) has gifted me.

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Easter Basket Blondies

Yields 12 Blondies

Ingredients

2 cups (packed) light brown sugar

2 sticks (1/2 lb) melted unsalted butter

2 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1 & ¼ teaspoon baking powder

½ teaspoon fine salt

1 & ½ cups chopped Easter candy

Directions

Preheat your oven to 350*F.  In your stand mixer, mix the butter and brown sugar with the paddle attachment until smooth.  In a medium bowl, sift together the flour, salt, and baking powder.  When the butter-brown sugar mixture is nice and smooth, add the vanilla and eggs.  Mix until completely combined.  Once combined, slowly add your flour mixture until almost completely mixed in.  Take your bowl off of the stand mixer and finish incorporating the flour mixture by hand.  Stir in your chopped Easter candy until it is evenly distributed in your blondie batter.  Pour your batter into a greased 9” x 13” pan and place it in the center rack of your oven.  Bake for about 20 to 25 minutes until lightly golden brown on top and a toothpick placed in the blondie batter (not candy) comes out clean.  Let cool completely and cut into 12 equal pieces.

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