Looking for a sweet treat that’s perfect for Easter celebrations? These Frosted Easter Blondies are the answer! Imagine biting into a soft, chewy blondie base that’s topped with creamy vanilla frosting and festive sprinkles. It’s like springtime in dessert form!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, these blondies are a breeze to whip up.
- Perfect for Sharing: The recipe yields a generous batch, making it ideal for family gatherings or Easter parties.
- Customizable: Get creative with different frosting colors or sprinkle combinations to suit your preferences.
- Crowd-Pleaser: The combination of buttery blondies and sweet frosting is sure to win over both kids and adults alike.
Ingredients You’ll Need
- Butter: Creates a rich, moist texture in the blondies.
- Sugar and Brown Sugar: Provides sweetness and a chewy texture.
- Eggs: Binds the ingredients together and adds structure.
- Vanilla Extract: Enhances the overall flavor of both the blondies and frosting.
- Flour: The base of the blondies.
- Baking Soda: Helps the blondies rise slightly.
- Salt: Balances the sweetness.
- Powdered Sugar: For the smooth, creamy frosting.
- Heavy Whipping Cream: Gives the frosting a luxurious texture.
- Easter Sprinkles: Adds a festive touch to the dessert.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Chocolate Chip Blondies: Add a cup of chocolate chips to the batter for extra indulgence.
- Nutty Twist: Mix in chopped walnuts or pecans for added crunch.
- Fruit-Infused: Fold in dried cranberries or chopped dried apricots for a fruity surprise.
- Colorful Frosting: Tint the frosting with food coloring to match your Easter theme.
How to Make Frosted Easter Blondies
Step 1: Prepare the Batter
Preheat your oven and line your baking pan. In a mixer, cream together butter, sugars, eggs, and vanilla until smooth and creamy.
Step 2: Add Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually mix this into the wet ingredients until a dough forms.
Step 3: Bake the Blondies
Press the dough into your prepared pan and bake until golden. Let it cool completely before frosting.
Step 4: Make the Frosting
Beat butter, powdered sugar, vanilla, and cream until smooth and fluffy.
Step 5: Decorate
Pipe the frosting onto the cooled blondies in a zigzag pattern and top with Easter sprinkles.
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the best texture.
- Don’t Overmix: Mix the batter just until combined to avoid tough blondies.
- Check for Doneness: Use a toothpick to test if the blondies are done – it should come out with a few moist crumbs.
- Cool Completely: Let the blondies cool entirely before frosting to prevent the frosting from melting.
How to Serve
These Frosted Easter Blondies are perfect on their own, but you can elevate them further:
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair with a glass of cold milk or a cup of hot coffee for a delightful treat.
- Cut into smaller squares and arrange on a platter for a beautiful Easter dessert spread.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing
Unfrosted blondies can be frozen for up to 3 months. Thaw overnight before frosting and serving.
Reheating
These blondies are best enjoyed at room temperature, so no reheating is necessary!
FAQs
Can I make these blondies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
How do I know when the blondies are done baking?
The edges should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs. Be careful not to overbake, as they’ll continue to set as they cool.
Can I make the frosting ahead of time?
Absolutely! You can prepare the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before using.
What if I don’t have a piping bag for the frosting?
No problem! You can spread the frosting with a spatula or even use a zip-top bag with a corner snipped off as a makeshift piping bag.
These Frosted Easter Blondies are the perfect way to celebrate the season. With their irresistible combination of chewy blondies, creamy frosting, and festive sprinkles, they’re sure to become a new Easter tradition in your home. So grab your mixing bowl and get ready to bake up some springtime joy!
Frosted Easter Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1hour
- Yield: 9 bars 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Indulge in the delightful sweetness of Frosted Easter Blondies, a perfect treat for spring celebrations. These soft, chewy blondies are topped with creamy vanilla frosting and festive Easter sprinkles, creating a visually appealing and delicious dessert that’s sure to please both kids and adults alike.
Ingredients
Blondies:
- 1 1/2 cup unsalted butter, softened
- 2 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp pure vanilla extract
- 4 1/4 cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
Vanilla Frosting:
- 1 cup unsalted butter, softened
- 3 cup powdered sugar
- 2 tsp pure vanilla extract
- 4 tbsp heavy whipping cream
- 1 package Easter Sprinkles
Instructions
- Prepare the oven and pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with parchment paper, ensuring the paper extends over the sides for easy removal.
- Mix wet ingredients: Using a standing mixer, beat the softened butter, sugar, brown sugar, eggs, egg yolks, and vanilla extract until well combined and creamy. This process incorporates air into the mixture, resulting in a lighter texture for the blondies.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and kosher salt. This ensures even distribution of the leavening agent and salt throughout the dry ingredients.
- Create the dough: Gradually add the dry ingredients to the wet mixture, beating until just combined and a dough has formed. Be careful not to overmix, as this can lead to tough blondies.
- Bake the blondies: Press the dough evenly into the prepared pan. Bake in the preheated oven for 35-45 minutes, or until the top is light golden in color. The edges should be slightly browned and pulling away from the sides of the pan.
- Cool the blondies: Remove the pan from the oven and allow the blondies to cool completely in the pan. This step is crucial for achieving the right texture and making frosting easier.
- Prepare the frosting: Using a standing mixer, beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream until the mixture is smooth, combined, and holds a peak. This should take about 3-5 minutes on medium-high speed.
- Decorate: Scoop the prepared frosting into a piping bag fitted with your desired tip. Pipe a zigzag line across the top of the cooled blondies. Immediately sprinkle the Easter sprinkles over the frosting before it sets.
- Set and serve: Allow the frosting to harden slightly before cutting into bars and serving. This will make for cleaner cuts and a more polished presentation.
Notes
- For best results, use room temperature ingredients, especially for the butter and eggs.
- To achieve clean cuts, use a sharp knife and wipe it clean between each cut.
- These blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a twist, try adding white chocolate chips or chopped nuts to the blondie batter before baking.
Nutrition
- Serving Size: 1 bar
- Calories: 680
- Sugar: 75g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Your email address will not be published. Required fields are marked *