Can I skip the frosting?

Definitely! These blondies taste amazing on their own, but the frosting adds extra sweetness and festive charm, especially for Easter celebrations.

What if I don't have heavy whipping cream for the frosting?

You can substitute it with milk or half-and-half, although the frosting might be slightly less fluffy. Add the liquid gradually to achieve the right consistency.

Can I add chocolate chips to this recipe?

Absolutely! Chocolate chips pair wonderfully with the buttery sweetness of blondies—use semi-sweet, dark, or white chocolate for delicious variety.

Can I halve this recipe?

Yes! Halve all ingredients and bake in an 8x8 pan, reducing the baking time slightly. Check them around 25-30 minutes.

Frosted Easter Blondies Recipe

Description

Soft and chewy blondies topped with luscious vanilla frosting and festive Easter sprinkles, these Frosted Easter Blondies are a delightful treat perfect for the holiday season. They’re easy to make, visually appealing, and absolutely delicious. The combination of a buttery base, creamy frosting, and colorful sprinkles will make these a crowd-pleaser at any Easter gathering.

Ingredients

Units Scale

Blondies

1 1/2 cups unsalted butter, softened
2 cups sugar
1 cup light brown sugar
2 large eggs
2 large egg yolks
1 tbsp pure vanilla extract
4 1/4 cups flour
1 tsp baking soda
1 tsp kosher salt

Vanilla Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tsp pure vanilla extract
4 tbsp heavy whipping cream

Decoration

1 package Easter sprinkles

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Instructions

Prepare the Baking Pan
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Ensure the paper hangs over the edges slightly for easy removal later.
Make the Blondie Dough
Using a standing mixer, beat the softened butter, sugar, brown sugar, eggs, egg yolks, and vanilla extract together until the mixture becomes smooth and creamy.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt. This helps to evenly distribute the baking soda for consistent baking.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, beating slowly until a dough forms. Be careful not to overmix.
Fill the Pan and Bake
Press the dough evenly into the prepared baking pan. Bake for 35-45 minutes, or until the top is lightly golden and the center is set. Use the toothpick test to check for doneness if unsure.
Cool the Blondies
Remove the pan from the oven and allow the blondies to cool completely before adding frosting.
Make the Vanilla Frosting
Clean your standing mixer, then beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream together until the frosting is smooth, fluffy, and holds stiff peaks.
Decorate the Blondies
Transfer the frosting to a piping bag fitted with your favorite tip. Pipe a zigzag line, or your preferred design, over the top of the blondies. Scatter the Easter sprinkles on top for a festive touch.
Set and Serve
Allow the frosting to set slightly before slicing into bars and serving. Enjoy!

Notes

You can substitute the unsalted butter with salted butter, but adjust the kosher salt slightly to avoid making the blondies too salty.
Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For thicker blondies, use an 8×8 baking pan and increase the baking time slightly to ensure they cook through.
To easily slice the blondies, chill them slightly after frosting so the frosting doesn’t smudge.

Nutrition

Serving Size: 1 bar
Calories: 594
Sugar: 45g
Sodium: 185mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 76g
Fiber: 1g
Protein: 4g
Cholesterol: 120mg