Easter Blondies

Easter Blondies are soft, chewy dessert bars loaded with colorful candy-coated chocolates and white chocolate chips for a fun, festive treat. These buttery blondies are easy to make and perfect for Easter parties, dessert tables, or springtime snacking.

Why You’ll Love This Recipe

These blondies are sweet, buttery, and packed with pops of pastel colors that make them look as good as they taste. They’re simple to whip up in one bowl and make a great way to use leftover Easter candy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted butterbrown sugargranulated sugareggsvanilla extractbaking powdersaltwhite chocolate chipsEaster candy-coated chocolates (like pastel M&M’s or mini eggs)

directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.

In a large bowl, melt the butter and let it cool slightly. Add the brown sugar and granulated sugar and whisk until smooth.

Beat in the eggs and vanilla extract until fully combined.

Add the flour, baking powder, and salt. Stir until just combined—do not overmix.

Fold in the white chocolate chips and half of the candy-coated chocolates.

Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolates on top, pressing them in lightly.

Bake for 20-25 minutes, or until the edges are golden and the center is set. Do not overbake for chewy blondies.

Let cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes about 16 blondies.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 30 minutesTotal time: 60-65 minutes

Variations

Use milk or dark chocolate chips instead of white chocolate.

Add chopped mini chocolate eggs for extra crunch.

Drizzle with melted white chocolate for a pretty finish.

Sprinkle with pastel sprinkles for more Easter flair.

storage/reheating

Store Easter Blondies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.They also freeze well for up to 2 months—just thaw before serving.

FAQs

Can I double the recipe?

Yes! Bake in a 9×13-inch pan and adjust baking time to about 30 minutes.

Can I use other holiday candies?

Absolutely—swap in any seasonal candy for different occasions.

Why are my blondies dry?

Be sure not to overbake; they should look slightly underdone in the center when you pull them out.

Do I have to use parchment paper?

It helps with easy removal and clean slices but you can grease the pan well instead.

Can I make these gluten-free?

Use a good 1:1 gluten-free flour blend for best results.

Conclusion

Easter Blondies are a fun, colorful twist on classic blondie bars that bring festive sweetness to your spring celebrations. They’re easy to make, share, and customize—sure to be a hit with kids and adults alike!

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