These festive Easter blondies are everything. Thick, buttery, caramely, and topped with a robins egg candy frosting – just try to stop at one!
This recipe was originally posted in March of 2018 but I’ve updated it with fresh photos and some tweaks to the recipe for Easter of 2019!
These Easter Egg Blondies are almost a cross between sheet cake and blondie bars – they’re a little gooey, a little fluffy, and all-around-delicious. I mean, look at that texture! Yum town. Let’s make ’em!
How to Make Blondies
Ok, let’s break these bars down. First, we’re creaming our butter and then adding the brown sugar and mixing it until super well creamed – it will be light and fluffy!
The batter will be pretty thick once we’ve got everything mixed in. It will also be dangerously delicious – you’ve been warned!
Spread it in a parchment paper lined pan, and bake!
Let the blondies cool a bit before cutting into them, and let them cool completely if you’re frosting them.
The Easter Egg part of this recipe is in reference to those lovely little robin eggs candies we see in stores this time of year. They look just like the name implies – robin eggs – and on the inside, they’re malted milk balls! Yum. I’m a big texture person when it comes to food and I LOVE having something with crunch in almost everything I eat. Here, we’re incorporating them into the frosting and sprinkling some more on top of the finished, frosted bars.
You can, of course, skip the frosting if you’re not a frosting person. The blondies are utterly scrumptious either way.
A Fun Variation Using Reese’s Eggs:
I highly recommend using Reeses eggs in these blondies as a variation on this recipe! Make recipe as directed – spread half the batter into prepared pan, and place 9 small Reeses eggs (refrigerate them first for an hour or so) on the batter. Don’t press them down. Dollop on the remaining batter and spread it. Bake as directed. FALL IN LOVE. Skip the frosting, because you don’t need it with the peanut butter egg filling!
This recipe is great for holidays, parties, and gatherings of any kind because it makes – wait for it – 24 bars! If you’re not feeding quite this large of a crowd, feel free to cut the recipe in half! Bake these bars in an 8×8 pan, instead of a 9×13 in that case. Reduce the baking time a bit, too – start at 20 minutes, and add 2-3 more minutes at a time if the bars fail the toothpick test.
What are your plans for Easter? I hope you have a lovely weekend enjoying time with friends and family and that you get to enjoy some delicious food! And, I think we’re lucky enough to have a WARM Easter Sunday for the first time in years! As always, Happy Baking!
Did you make this recipe? Snap a photo and leave a comment!
Easter Egg Blondies
These festive Easter blondies are EVERYTHING. Thick, buttery, caramely (thanks to a ratio of ALL BROWN SUGAR), and topped with a robins egg candy frosting - just try to stop at one!
- 2 sticks salted butter, softened Melting the butter works here, too.
- 2 cups + 3 TBSP brown sugar, packed
- 1 TBSP real vanilla
- 3 eggs
- 1 egg yolk
- 2 and 1/3 cups all-purpose flour
- pinch of salt
- 1 1/4 tsp baking powder
- 11 TBS salted butter
- 1 1/2 cups powdered sugar
- 2 TBS maple syrup
- 1 tsp real vanilla
- 1 tbsp milk
- 1 bag Robin Eggs candies Cadbury chocolate mini eggs would work well too!
Prep: Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper or spray with non-stick cooking spray. Set aside.
Make the Batter: Cream softened butter in a large mixing bowl until very creamy (2-3 minutes). Add brown sugar and mix until creamed with the butter, and light and fluffy (2-3 mins). Add vanilla and eggs and mix until just combined. Add the flour, salt, and baking powder and mix. Spread batter (it will be thick) into your prepared baking dish.
Note: You can also use melted butter! Simply whisk in the sugars, then whisk in the eggs and vanilla. Stir in the dry ingredients last.
Bake: Bake for about 32-38 minutes. When done, bars will be golden brown, and a toothpick inserted into the center will have some moist crumbs but shouldn't have wet batter on it.
Make the Frosting: While the blondies are cooling, make the frosting. Cream softened butter in a medium mixing bowl. Add powdered sugar and mix until smooth. Add the vanilla, maple syrup, and milk and mix until combined. Crush about half of the Robin Egg candies in a ziploc bag, using a rolling pin. Add to the frosting and mix.
When the bars are completely cooled, frost the bars. Frosting anything warm will cause the frosting to melt.
Cut into squares and top each square with a few whole Robins Egg Candies, or with some extra crushed pieces.
Serve + Store: Enjoy bars immediately once cooled and frosted. If you want to skip the frosting, feel free to cut into the bars before they're completely cool. Just know, as always, that if you want the bars to hold their shape, they need to be completely cooled.
Store leftovers, covered, at room temp for 2 days, or in the fridge for up to 5 days.
NOTE: I highly recommend using Reeses eggs in these blondies as a variation on this recipe! Make recipe as directed - spread half the batter into prepared pan, and place 9 small Reeses eggs (refrigerate them first for an hour or so) on the batter. Don't press them down. Dollop on the remaining batter and spread it. Bake as directed. FALL IN LOVE.
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