Description

These Frosted Easter Blondies are a delightful and festive treat perfect for spring celebrations. Made with a buttery, rich blondie base and topped with creamy vanilla frosting and colorful Easter sprinkles, this recipe yields soft, golden squares with a perfect balance of sweetness and texture. The blondies are baked to a light golden brown and cooled before being decorated with a smooth, fluffy frosting that sets beautifully for easy slicing.

Ingredients

Scale

Blondies

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

Frosting

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

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Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to make removal easier after baking.
Mix wet ingredients: In a stand mixer, beat the softened butter, sugar, brown sugar, eggs, egg yolks, and vanilla extract together until creamy and well combined, incorporating air for a lighter blondie texture.
Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and kosher salt thoroughly to ensure even distribution of leavening and seasoning.
Create the dough: Gradually add the dry ingredients to the wet mixture, stirring or mixing on low speed just until combined to avoid developing gluten which can make the blondies tough.
Bake the blondies: Press the blondie dough evenly into the prepared pan and bake for 35 to 45 minutes until the top is a light golden brown and edges start to pull away from the pan.
Cool the blondies: Remove the baking pan from the oven and allow the blondies to cool completely in the pan to set and achieve the ideal texture before frosting.
Prepare the frosting: In a clean stand mixer bowl, beat softened butter, powdered sugar, vanilla extract, and heavy cream on medium-high speed for 3 to 5 minutes until smooth, creamy, and able to hold a peak.
Decorate: Transfer the frosting to a piping bag fitted with your preferred tip and pipe zigzag lines across the cooled blondies. Immediately sprinkle Easter sprinkles over the frosting before it sets.
Set and serve: Let the frosting harden slightly to make cleaner cuts, then slice into bars and serve for a festive Easter treat.

Notes

Do not overmix the blondie batter once the dry ingredients are added to maintain a tender texture.
Be sure to let the blondies cool completely before frosting to prevent the frosting from melting.
Use parchment paper with overhang to easily lift the entire batch from the pan.
For cleaner frosting lines, chill the frosting briefly if it becomes too soft to pipe.
Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American