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

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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