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
Units
Scale
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