Description
Delight in these rich and buttery Frosted Easter Blondies, perfect for spring celebrations. Featuring a tender, golden-baked blondie base topped with creamy vanilla buttercream frosting and colorful Easter sprinkles, this recipe combines classic flavors with festive flair. Easy to prepare and ideal for sharing, these blondies bring a sweet touch to any holiday gathering.
Ingredients
Scale
Blondies
- 1 1/2 cup unsalted butter, softened
- 2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp pure vanilla extract
- 4 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
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-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the blondies later.
- Mix wet ingredients: In a standing mixer, beat together the softened butter, granulated sugar, brown sugar, eggs, egg yolks, and vanilla extract until the mixture is creamy and well combined. This incorporates air for a lighter texture.
- Combine dry ingredients: In a separate large bowl, whisk the all-purpose flour, baking soda, and kosher salt to ensure even distribution.
- Create the dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing, which can yield tough blondies.
- Bake the blondies: Spread the dough evenly in the prepared pan. Bake for 35 to 45 minutes until the top turns light golden, edges are slightly browned, and pulling away from the pan sides.
- Cool the blondies: Remove from the oven and let the blondies cool completely in the pan, which helps ensure the right texture and makes frosting application easier.
- Prepare the frosting: Beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream in a standing mixer on medium-high speed for 3-5 minutes until smooth, combined, and able to hold peaks.
- Decorate: Transfer the frosting into a piping bag with your preferred tip and pipe a zigzag pattern across the cooled blondies. Immediately sprinkle with Easter sprinkles before the frosting sets.
- Set and serve: Allow the frosting to firm up slightly before slicing into bars and serving for clean, polished pieces.
Notes
- Ensure the butter is softened at room temperature for smooth mixing but not melted.
- Do not overmix the batter once the flour is added to prevent tough blondies.
- Line the pan with parchment for easy removal and cleaner slicing.
- You can substitute Easter sprinkles with any favorite decorative topping.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
