Description
Delight in these festive Frosted Easter Blondies, perfect for spring celebrations and Easter gatherings. Soft, chewy, and bursting with pastel M&M’s, white chocolate chips, and sprinkles, these blondies are topped with a creamy, colorful frosting and extra candy decoration for a playful, crowd-pleasing treat.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pastel M&M’s or candy-coated chocolates
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Food coloring of choice
- Extra sprinkles or candy eggs for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper to ensure easy removal and clean edges for the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. Beat in the eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Batter: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to maintain a tender blondie texture.
- Add Mix-Ins: Gently fold in the pastel M&M’s, white chocolate chips, and sprinkles, ensuring they are evenly distributed without breaking them up too much.
- Bake: Spread the batter evenly into the prepared baking pan. Bake for 25–28 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Do not overbake to keep the blondies soft and chewy.
- Cool: Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack before applying frosting.
- Make Frosting: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar alternately with heavy cream or milk, beating until the frosting is smooth and fluffy. Add vanilla extract and food coloring as desired and mix to combine.
- Frost and Decorate: Spread the frosting evenly over the cooled blondies. Decorate with extra sprinkles or candy eggs to enhance the festive Easter theme.
- Serve: Cut the frosted blondies into squares and serve.
Notes
- Do not overbake the blondies to keep them soft and chewy.
- Blondies can be made ahead, frosted, and stored in an airtight container for up to 3 days.
- For extra flavor, add 1/2 teaspoon almond extract to the frosting.
