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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!
Course Dessert, Dessert Bars
Cuisine Dessert, Easter
Keyword Easy Desserts, Easter Desserts, Blondie Recipe, Brown Sugar Blondies
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 45 minutes
Servings 24 bars
Calories 330kcal
Author Stephanie Simmons

Ingredients

Blondies

  • 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

Frosting

  • 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!

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 330kcal