Easter Blondies
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
- Preheat your oven to 175°C and line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk the melted butter and light brown sugar together for about a minute until smooth and glossy.
- Add the eggs and vanilla extract, whisking vigorously until well combined.
- Gently stir in the flour and salt with a spatula until just combined. Do not overmix.
- Fold in the white chocolate chunks and 1 cup of the mini chocolate eggs.
- Spread the batter evenly into the prepared pan.
- Press the remaining 0.5 cup of mini chocolate eggs into the top of the batter.
- Bake for 25 to 30 minutes, or until the edges are golden and the center is just set but still slightly soft.
- 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.
Find it online: https://dishmio.com/easter-blondies/