Description
Delight in these festive Frosted Easter Blondies, featuring a rich, buttery base studded with a perfect balance of sweetness and a smooth vanilla frosting topped with colorful Easter sprinkles. Perfect for springtime celebrations, these blondies are soft, chewy, and beautifully decorated to make any occasion special.
Ingredients
Scale
For the 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 all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
For the 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 your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the edges to hang over the sides for easy removal of the blondies after baking.
- Mix wet ingredients: In a standing mixer, beat together the softened butter, sugar, brown sugar, eggs, egg yolks, and vanilla extract until the mixture is creamy and well combined. This will incorporate air, making the blondies lighter in texture.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and kosher salt to evenly distribute the leavening and salt.
- Create the dough: Gradually add the dry ingredients to the wet mixture while mixing on low speed just until combined. Avoid overmixing to keep the blondies tender.
- Bake the blondies: Spread the dough evenly into the prepared pan. Bake in the preheated oven for 35 to 45 minutes, until the top turns light golden and the edges slightly brown and start pulling away from the pan sides.
- Cool the blondies: Remove from the oven and allow the blondies to cool completely in the pan to set the texture and prepare for frosting application.
- Prepare the frosting: Using a standing mixer, beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream on medium-high speed until smooth, creamy, and able to hold a peak. This should take about 3 to 5 minutes.
- Decorate: Fill a piping bag fitted with your preferred tip with the frosting. Pipe a zigzag pattern across the cooled blondies, then immediately sprinkle with Easter sprinkles before the frosting sets to ensure they stick.
- Set and serve: Allow the frosting to harden slightly for cleaner cutting and presentation. Then slice into bars and serve your festive Easter blondies.
Notes
- Ensure the butter is softened but not melted for best mixing results.
- Do not overmix the batter to prevent tough blondies.
- Use parchment paper to easily remove the blondies from the pan without sticking.
- Allow blondies to cool completely before frosting for best texture.
- Sprinkle decorations immediately after piping frosting to make them adhere well.
- Store leftovers in an airtight container at room temperature for up to 3 days.
