Description
These Frosted Easter Blondies are a delightful, festive treat featuring a rich, buttery blondie base topped with creamy vanilla frosting and colorful Easter sprinkles. Perfect for spring celebrations or any time you want a sweet, crowd-pleasing dessert. The blondies are soft and tender with a light golden crust and a smooth, sweet topping that enhances their flavor and texture.
Ingredients
Scale
Blondies
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp pure vanilla extract
- 4 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
Frosting
- 1 cup unsalted butter, softened
- 3 cups 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 paper to extend over the sides for easy removal of the blondies later.
- Mix wet ingredients: In a stand mixer, beat the softened butter, sugar, light brown sugar, eggs, egg yolks, and vanilla extract until the mixture is creamy and well combined. This incorporates air into the batter, resulting in lighter blondies.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
- Create the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the blondies tender.
- Bake the blondies: Press the dough evenly into the prepared baking pan. Bake for 35 to 45 minutes, until the top turns a light golden brown and edges are slightly browned and pulling away from the pan.
- Cool the blondies: Remove from oven and allow the blondies to cool completely in the pan, which makes frosting easier to apply and helps achieve the right texture.
- Prepare the frosting: Using a stand mixer, beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream until smooth, creamy, and able to hold a peak. This should take about 3-5 minutes on medium-high speed.
- Decorate: Transfer the frosting to a piping bag with your preferred tip and pipe zigzag lines over the cooled blondies. Immediately sprinkle the Easter sprinkles on top before the frosting sets.
- Set and serve: Let the frosting harden slightly for clean cutting and neat presentation. Then cut into bars and serve.
Notes
- Let blondies cool completely before frosting to prevent the frosting from melting.
- You can swap out Easter sprinkles with any festive or themed sprinkles of your choice.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, use European-style butter in both the blondies and frosting.
- Do not overmix the batter once the dry ingredients are added to avoid dense blondies.
