Frosted Easter Blondies Recipe

If you are looking for a delightful treat that perfectly captures the joy of the season, you have to try this Frosted Easter Blondies Recipe. Combining buttery richness with a soft, chewy texture and topped with a sweet, creamy frosting dotted with colorful Easter sprinkles, these blondies are pure happiness in every bite. They’re bright, festive, and simply irresistible, making them an ideal crowd-pleaser for holiday gatherings or just a special dessert to brighten your day.

Ingredients You’ll Need

This Frosted Easter Blondies Recipe calls for simple pantry staples that come together to create a taste and texture that are truly unbeatable. Each ingredient plays a crucial role, whether adding moisture, sweetness, or that perfect crumb that blondies are known for.

• 1 1/2 cup unsalted butter, softened: The base of the blondie’s richness, butter adds moisture and that luscious, tender crumb.
• 2 cup sugar: Classic granulated sugar provides sweetness and helps with the tender yet chewy texture.
• 1 cup light brown sugar: Adds a subtle molasses flavor and extra chewiness to the blondies.
• 2 large eggs: These bind everything together and add richness.
• 2 large egg yolks: Additional fat and flavor to keep the blondies ultra moist.
• 1 tbsp pure vanilla extract: Essential for that warm, aromatic depth in the batter.
• 4 1/4 cup flour: Gives the blondies structure and bite.
• 1 tsp baking soda: A leavening agent that helps the blondies rise gently.
• 1 tsp kosher salt: Perfectly balances sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened (for frosting): The key to a rich, creamy frosting that blends perfectly with the blondies.
• 3 cup powdered sugar: Sweetness and smoothness for the frosting.
• 2 tsp pure vanilla extract (for frosting): Adds fragrant, sweet notes to the frosting.
• 4 tbsp heavy whipping cream: Gives the frosting a silky texture and helps it hold its shape.
• 1 package Easter Sprinkles: A festive, colorful touch that makes these blondies perfect for the holiday.

How to Make Frosted Easter Blondies Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Next, line a 9×13 inch baking pan with parchment paper, making sure to leave some overhang on the sides so you can easily lift the blondies out once they’re baked. This simple prep step sets you up for success by making cleanup and removal a breeze.

Step 2: Mix Wet Ingredients

Using a standing mixer, beat together the softened butter, sugar, light brown sugar, eggs, egg yolks, and vanilla extract until everything is combined and creamy. This fluffy mixture incorporates air, which ensures your blondies come out light in texture without losing any of their rich, buttery goodness.

Step 3: Combine Dry Ingredients

In a separate large bowl, whisk the flour, baking soda, and kosher salt. This helps distribute the baking soda evenly so your blondies rise beautifully while also allowing every bite to have a consistent flavor balance.

Step 4: Create the Dough

Gradually add the dry ingredients into the wet mixture, beating just until everything comes together in a dough. Be careful not to overmix here—overworking the batter can lead to tougher blondies, and we want tender and chewy perfection!

Step 5: Bake the Blondies

Press the blondie dough evenly into your prepared pan. Bake for 35 to 45 minutes until the top turns a delightful light golden color. The edges should have a slight brown kiss and begin to pull away from the sides of the pan—this is your sign that they’re perfectly baked with a satisfyingly chewy texture inside.

Step 6: Cool the Blondies

Allow the blondies to cool completely in the pan before moving on to frosting. Cooling them fully ensures the texture sets nicely, and frosting will spread and stick perfectly without melting or sliding off.

Step 7: Prepare the Frosting

Now, it’s frosting time! Beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream until the mixture is luxuriously smooth and holds a soft peak—this creamy frosting is going to add a sweet, velvety layer that perfectly complements the dense blondies underneath.

Step 8: Decorate

Fill a piping bag fitted with your favorite tip and pipe zigzag lines of frosting across the cooled blondies. Immediately sprinkle the Easter sprinkles over the frosting before it sets to ensure they stick beautifully, creating a cheerful and festive look that’s just as fun to see as it is to eat.

Step 9: Set and Serve

Let the frosting harden slightly for cleaner, neater slices. Once set, cut into bars and get ready to wow your guests—and yourself—with this joyous and deeply satisfying Frosted Easter Blondies Recipe.

How to Serve Frosted Easter Blondies Recipe

Garnishes

Beyond the colorful sprinkles, try adding a light dusting of powdered sugar for a delicate, snowy effect. Alternatively, place a few mini chocolate eggs or pastel-colored candy on top for a whimsical, Easter-themed presentation that’s perfect for kids and adults alike.

Side Dishes

Frosted Easter Blondies pair wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve alongside fresh strawberries, raspberries, or a bowl of mixed berries to brighten every mouthful.

Creative Ways to Present

For a stunning dessert table centerpiece, arrange the blondies on a decorative cake stand layered with pastel doilies. Wrap individual bars in clear cellophane tied with a colorful ribbon for take-home gifts that guests will adore. You can also stack them in a pyramid shape for an eye-catching display at spring parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover Frosted Easter Blondies in an airtight container at room temperature for up to 3 days. Keeping them covered keeps the frosting soft and the blondies tasting fresh, allowing you to enjoy them just as much the day after baking.

Freezing

You can freeze unfrosted blondie bars wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw completely, then prepare and add the frosting just before serving to maintain that fresh, creamy topping.

Reheating

If you prefer your blondies warm, heat individual bars gently in the microwave for 10-15 seconds. This will soften the frosting slightly and bring out those rich buttery notes, making each bite feel like a cozy treat.

FAQs

Can I use salted butter instead of unsalted?

While you can use salted butter if that’s what you have on hand, it’s best to reduce or omit the added kosher salt in the recipe to avoid an overly salty result. Unsalted butter gives you better control over the seasoning.

Is it possible to make this recipe gluten-free?

Yes! Substitute the all-purpose flour for a gluten-free flour blend designed for baking. Just ensure your baking soda and other ingredients are gluten-free to keep the blondies safe for those with sensitivities.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Chopped pecans, walnuts, or even mini chocolate chips make fantastic additions to the batter, adding texture and flavor while keeping the base recipe intact.

How do I store frosted blondies in humid environments?

In humid climates, keep the frosted blondies in the refrigerator in an airtight container. This prevents the frosting from becoming sticky or melting while preserving their flavor and freshness.

What makes this Frosted Easter Blondies Recipe different from regular blondies?

Besides the festive frosting and sprinkles that bring the Easter spirit, this recipe uses a combination of eggs and egg yolks for an extra moist, rich texture. The frosting adds a creamy counterbalance to the chewy blondie base, making it a standout dessert for any occasion.

Final Thoughts

This Frosted Easter Blondies Recipe is truly a celebration of flavors and textures wrapped up in a bright, festive package. Whether you’re baking for family, friends, or just treating yourself, these blondies bring a little extra sunshine and joy to every bite. Give them a try and watch how quickly they disappear—once you taste them, you’ll keep coming back to this recipe again and again.

Print