Easter Blondies Pastel Candy (Printer-Friendly Version)
Chewy, golden bars studded with festive pastel candy. Easy, delicious and perfect for sharing on spring occasions.
# What You'll Need:
→ Blondie Base
01 -
2 cups packed light brown sugar
02 -
1 cup unsalted butter, melted
03 -
2 large eggs
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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2 teaspoons pure vanilla extract
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3/4 teaspoon kosher salt
→ Mix-Ins
09 -
1 1/2 cups pastel chocolate candies (such as M&M's or mini eggs), plus extra for garnish
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper or lightly grease the pan.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt until well blended.
03 -
In a large mixing bowl, combine melted butter and packed light brown sugar. Whisk until smooth. Add eggs and pure vanilla extract; mix until fully incorporated.
04 -
Add the dry ingredients to the wet mixture and stir gently with a spatula or wooden spoon until no dry flour remains.
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Fold in 1 1/2 cups pastel chocolate candies until evenly distributed throughout the batter.
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Spread the blondie batter evenly into the prepared baking dish. Sprinkle additional pastel chocolate candies over the surface.
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Bake in the preheated oven for 23–28 minutes, or until the edges are lightly golden and the center is just set. Avoid overbaking to ensure chewy texture.
08 -
Remove from oven and let blondies cool completely in the pan on a wire rack. Once cool, lift out using parchment and cut into bars.
# Additional Tips:
01 -
For best results, melt the butter before mixing to achieve a dense, chewy texture. Blondies can be stored in an airtight container at room temperature for up to one week, or frozen with wax paper between layers for up to three months.