Description
Delight in these festive Frosted Easter Blondies, featuring a rich, buttery blondie base topped with creamy vanilla frosting and colorful Easter sprinkles. Perfect for holiday celebrations, these blondies offer a soft, moist texture with a sweet, decadent finish.
Ingredients
Scale
Blondie Base
- 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
Vanilla 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, making sure the paper extends over the sides for easy blondie removal.
- Mix wet ingredients: In a stand mixer, beat the softened butter, sugar, and brown sugar together until creamy. Add the eggs, egg yolks, and vanilla extract, and beat until well combined and smooth, allowing air to incorporate for a lighter texture.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and kosher salt to ensure even distribution of ingredients.
- Create the dough: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the blondies tender.
- Bake the blondies: Press the dough evenly into the prepared pan. Bake for 35 to 45 minutes, or until the top is light golden and the edges are slightly browned and pulling away from the pan.
- Cool the blondies: Remove the pan from the oven and allow the blondies to cool completely in the pan. Cooling fully is essential for proper frosting application and texture.
- Prepare the frosting: Beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream in a stand mixer on medium-high speed for 3-5 minutes until the frosting is smooth, combined, and holds a peak.
- Decorate: Transfer the frosting to a piping bag fitted with your preferred tip. Pipe zigzag lines across the cooled blondies then immediately sprinkle with Easter sprinkles before the frosting sets.
- Set and serve: Allow the frosting to harden slightly before cutting into bars. This will produce clean cuts and a polished presentation. Serve and enjoy!
Notes
- Be sure not to overmix the batter to avoid tough blondies.
- Cooling completely before frosting ensures the frosting doesn’t melt.
- Use parchment paper with overhangs to easily lift the blondies from the pan.
- You can substitute the Easter sprinkles with any decorative sprinkles of your choice.
- For a richer flavor, consider using brown butter instead of softened butter.
