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These chewy and festive Easter blondies have become a favorite at my family’s spring gatherings. Filled with pastel candies like M and Ms or mini eggs, these blondies are perfect for brightening up your dessert table when you want a treat that is fuss free and crowd pleasing.
There has never been an Easter where these blondies did not vanish almost instantly. I started making them as a quick pan cookie for my kids and now they are a must have every spring.
Ingredients
- Brown sugar: Brings moisture and chew, choose light brown for a classic taste
- Butter: Use real unsalted butter, melted gently for best texture
- Eggs: Buy large grade A for dependable rise and binding
- All purpose flour: Standard wheat flour gives structure, sift or stir before measuring
- Baking soda: Fresh soda helps the blondies lift and stay soft
- Baking powder: Gives just enough extra rise to prevent heaviness
- Vanilla extract: Pure vanilla gives rich flavor, try homemade if you have it
- Salt: Kosher salt balances the sweetness and makes every flavor pop
- Pastel candy: Choose Easter colored M and Ms or mini eggs, roughly chopped for bright pops in every bar
Instructions
- Melt the Butter:
- Place your butter in a microwave safe bowl and heat until fully melted but not sizzling. It should look yellow and glossy. Let it cool off a bit before you add anything else to prevent curdling the eggs.
- Combine Wet Ingredients:
- Whisk the brown sugar and melted butter together until fully combined in a large mixing bowl. Add eggs and vanilla extract and continue whisking until the mixture is smooth and thick. This is the base that keeps blondies soft.
- Add Dry Ingredients:
- Gently fold in the flour, baking powder, baking soda, and salt. Stir just until no flour streaks remain. If you overmix here, the blondies might turn tough.
- Fold in the Candy:
- Set aside a small handful of candy for the top. Stir the rest into the batter so the candy is evenly distributed in every bite.
- Spread and Garnish:
- Lightly grease a nine by thirteen inch baking dish and line with parchment if possible for easy lifting. Spread the batter in an even layer. Top with the reserved candy for that perfect colorful finish.
- Bake:
- Place in a preheated three hundred fifty degree oven. Bake for twenty five to thirty minutes until the edges are golden and the center is just set. Err on the side of slightly underbaked for that fudgy chew.
- Cool and Slice:
- Let the blondies cool completely in the pan for clean squares. Use a sharp knife to slice into bars. Wipe the blade between cuts for perfect edges.
My favorite part is always that caramel edge where the candy melts into the batter. My kids still talk about the first Easter we made these together and how they picked out their favorite color candies for the top.
Storage Tips
Blondies are best stored in an airtight container. Keep at room temperature for up to a week. Line containers with parchment or wax paper if stacking to keep things neat. For longer storage, freeze sliced bars with layers of wax paper and thaw at room temperature before serving.
Ingredient Substitutions
Try swap butter for melted coconut oil if dairy free. Use gluten free baking flour for celiac friends. Out of pastel candy? Mini marshmallows or any chocolate mix ins work well, even chopped peanut butter cups or white chocolate chunks transform these into something special.
Serving Suggestions
These blondies look gorgeous on a tiered dessert stand. Scatter a few candy eggs around for extra flair. I like to cut them into small squares so everyone gets to sample more than one. Bake a day ahead for stress free parties.
Cultural and Holiday Traditions
Blondies are an American classic bar cookie, given a springtime twist here with pastel candies. Every year my kids help press the candies into the batter and it has become a sweet Easter eve tradition. We sometimes make a batch with red and green candies for Christmas or orange and brown for Halloween to keep the fun going all year.
Seasonal Adaptations
Sprinkle top with crushed speckled eggs for extra crunch. Use pastel sprinkles plus mini marshmallows for spring birthday parties. Swap candies for fresh berries in early summer for a lighter twist.
Success Stories
My friend made these as part of an Easter bake sale and said they sold out in minutes. Neighbors rave about how moist and chewy they stay even after days out of the oven. One family even added butterscotch chips to their batch and baked them as blondie cupcakes with great results.
Freezer Meal Conversion
If you want to get ahead, freeze the uncut slab of blondies tightly wrapped in foil and plastic. Thaw overnight and slice just before serving. The texture stays spot on and nobody will know they were made in advance.
Easter blondies are always a sure hit and bring a pop of color to your spring table. Enjoy baking and sharing them with everyone you love.
Common Questions About Recipes
- → What gives blondies their chewy texture?
Brown sugar and melted butter create a moist, chewy crumb, while eggs add structure and richness.
- → Can I use different types of candy?
Yes! Substitute pastel M&Ms with chocolate chips, peanut butter cups, or your favorite chocolates for variety.
- → How should I store these bars?
Store cooled blondie bars in an airtight container at room temperature for up to a week.
- → Are blondies freezer-friendly?
Absolutely. Cut, layer with wax paper, and freeze. Thaw before serving for fresh-tasting bars anytime.
- → Can I make these in advance for holidays?
Yes, blondies keep well and can be prepared several days ahead, making them perfect for holiday planning.
- → What makes these suitable for Easter?
Using pastel candies gives the bars a festive seasonal look, ideal for spring celebrations and gatherings.