Easter Blondies

These Easter Blondies are a delightful twist on the classic dessert, featuring a rich, buttery flavor and colorful festive toppings perfect for gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup Unsalted Butter Adds creaminess and a rich flavor.
1 cup Brown Sugar Provides moisture and that lovely caramel flavor.
1/2 cup Granulated Sugar Balances the richness of the brown sugar.
2 large Eggs Room temperature eggs work best.
1 teaspoon Vanilla Extract Boosts the flavor profile.
2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour substitute.
1 teaspoon Baking Powder Helps the blondies rise.
1/2 teaspoon Salt Enhances sweetness and balances the flavors.
1 cup White Chocolate Chips For creamy sweetness; can substitute with dark chocolate.
1 cup Easter Candies Adds a pop of color and fun; use seasonal treats.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large mixing bowl, melt your butter until it’s nice and gooey.
Stir in the brown sugar and granulated sugar until well combined until shiny and smooth.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.
Gently fold in the white chocolate chips and half of the Easter candies, saving the rest for the top.
Pour the batter into your greased baking pan, spreading it evenly and sprinkling the remaining Easter candies on top.

Baking

Bake for about 20-25 minutes, until light golden brown. Let them cool before cutting into squares.

Notes

These blondies are best served with vanilla ice cream or caramel sauce. Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months.