Easter Egg Blondies

Preheat your oven to 350°F (convection bake at 325F). Line an 9″x 9″, square baking pan with parchment paper.
In a large bowl with a whisk or electric mixer, beat melted butter with sugars (brown and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
Add in the flour and salt and mix until just blended. Stir in chocolate chips, sprinkles, and candy covered chocolate eggs.
Transfer the batter to your prepared baking pan. Spread evenly with a knife/rubber spatula. Scatter additional chocolate eggs on top, as desired.
Bake blondies at 350F for ~25 min or until the top is set and edges are lightly golden. Set the pan on a wire rack to cool for 5 min.
Transfer to a cutting board, cut, and enjoy!

Try not to over bake these blondies!
Like brownies, these blondies will continue to bake once removed from the oven!
An 8″ x 8″ baking pan can also be used, bake for an additional 5-10 min or until golden brown!
These blondies can be stored in an airtight container at room temperature for 1 week or frozen for up to 3 months! Be sure to thaw overnight on the countertop before serving.