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Easter Blondies

Easter Blondies

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Dense, fudgy, and buttery vanilla bars packed with white chocolate chunks and colorful mini chocolate eggs for a festive spring treat.

Ingredients

Scale
  • 1 cup Unsalted Butter
  • 1.5 cups Light Brown Sugar
  • 2 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup White Chocolate Chunks
  • 1.5 cups Mini Chocolate Eggs

Instructions

  1. Preheat your oven to 175°C and line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk the melted butter and light brown sugar together for about a minute until smooth and glossy.
  3. Add the eggs and vanilla extract, whisking vigorously until well combined.
  4. Gently stir in the flour and salt with a spatula until just combined. Do not overmix.
  5. Fold in the white chocolate chunks and 1 cup of the mini chocolate eggs.
  6. Spread the batter evenly into the prepared pan.
  7. Press the remaining 0.5 cup of mini chocolate eggs into the top of the batter.
  8. Bake for 25 to 30 minutes, or until the edges are golden and the center is just set but still slightly soft.
  9. Allow the blondies to cool completely in the pan before using the parchment overhang to lift them out and slice into 16 squares.

Notes

  • Measure the flour by spooning it into the cup and leveling it off to avoid a cakey texture.
  • Use room temperature eggs for a smoother batter.
  • For a deeper flavor, you can brown the butter before mixing it with the sugar.