Easter Egg Blondies in the Pressure Cooker
Fast, easy, and super soft blondies loaded with chocolate M&M Eggs! A perfect crowd-pleasing Easter dessert made in the pressure cooker for quick, delicious results.
Ingredients
Main ingredients
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- 1 cup M&M's Milk Chocolate Eggs divided (substitute with your favorite M&M's if unavailable)
Instructions
Instructions
- Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
- Add butter to a large, microwave-safe bowl and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so it doesn’t scramble. Add the egg, brown sugar, and vanilla; whisk until smooth.
- Add the flour and salt; stir until just combined, don’t overmix.
- Fold in ¾ cup M&M's Eggs, stirring to combine as best as possible.
- Turn batter into prepared pan and smooth the top lightly with a spatula.
- Evenly add remaining ¼ cup M&M's Eggs on top, pressing down lightly so they adhere to the batter.
- Bake about 20 minutes, or until top is set and a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool for about 30 minutes before slicing and serving.
Notes
Blondies will keep airtight at room temperature for up to 1 week. Adapted from Blondies recipe.