Description
Delight in these festive Frosted Easter Blondies, featuring a rich, buttery base packed with vanilla and topped with creamy frosting and colorful Easter sprinkles. Perfect for spring celebrations, these blondies combine a tender, golden crumb with a sweet, smooth frosting that sets beautifully for easy slicing and sharing.
Ingredients
Scale
Blondie Base
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp pure vanilla extract
- 4 1/4 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp pure vanilla extract
- 4 tbsp heavy whipping cream
- 1 package Easter sprinkles
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing the paper to extend over the sides for easy removal of the blondies later.
- Mix wet ingredients: In a standing mixer, beat together the softened butter, sugar, light brown sugar, eggs, egg yolks, and vanilla extract until the mixture is creamy and well combined, incorporating air to create a light texture.
- Combine dry ingredients: In a separate large bowl, whisk the flour, baking soda, and kosher salt together to ensure even distribution of leavening and seasoning.
- Create the dough: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined to form a dough, taking care not to overmix to prevent toughness.
- Bake the blondies: Press the dough evenly into the prepared baking pan. Place the pan in the oven and bake for 35-45 minutes, or until the top turns a light golden color and edges are slightly browned and pulling away from the pan sides.
- Cool the blondies: Remove the pan from the oven and let the blondies cool completely inside the pan to set the texture and prepare for frosting.
- Prepare the frosting: Using a standing mixer, beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream together on medium-high speed for 3-5 minutes until smooth, fluffy, and able to hold a peak.
- Decorate: Transfer the frosting to a piping bag fitted with your desired tip and pipe a zigzag pattern over the cooled blondies. Immediately sprinkle the Easter sprinkles on top before the frosting sets.
- Set and serve: Allow the frosting to harden slightly for cleaner slicing, then cut into bars and serve your festive Easter blondies.
Notes
- Ensure the butter is softened, not melted, for optimal texture in both the blondies and frosting.
- Do not overmix the batter once the dry ingredients are added to avoid dense or tough blondies.
- Cooling the blondies completely before frosting helps prevent the frosting from melting.
- For easier removal, use parchment paper to lift the entire blondie slab from the pan.
- Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
