Description
These Easter Blondie Bars are a festive and delicious dessert perfect for spring celebrations. Featuring a soft and chewy texture, these bars combine rich buttery blondie batter with white chocolate chips and pastel chocolate candies like Easter M&M’s, topped with optional sprinkles for extra color and fun. Easy to make and perfect for sharing, these bars bring a delightful twist to your holiday dessert table.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup pastel chocolate candies such as Easter M&M’s
- 1/2 cup sprinkles (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Then add the eggs and vanilla extract, whisking until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt thoroughly to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently until just combined to avoid overmixing.
- Fold in Add-ins: Gently fold in the white chocolate chips and about three quarters of the pastel chocolate candies to distribute them evenly throughout the batter.
- Spread Batter: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Add Toppings: Sprinkle the remaining pastel candies and optional sprinkles evenly over the top for a festive appearance.
- Bake: Bake in the preheated oven for 22 to 26 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness without overbaking.
- Cool and Slice: Allow the blondies to cool completely in the pan to set before carefully slicing into 16 bars.
Notes
- For extra festive color, use pastel sprinkles or chopped Easter chocolate eggs.
- Do not overbake to keep the blondies soft and chewy.
- Store the bars in an airtight container at room temperature for up to 4 days.
