If you’re looking for a festive treat that’s guaranteed to wow your family and friends this spring, look no further than this Frosted Easter Blondies Recipe. Imagine gooey, buttery blondies studded with pastel chocolate candies, all topped with a thick, creamy layer of vanilla frosting and a shower of sprinkles—these bars are the definition of celebration! They’re colorful, irresistibly soft, and perfect for sharing at any Easter gathering or spring party. Trust me, this Frosted Easter Blondies Recipe is about to become your go-to Easter dessert.
Ingredients You’ll Need
The magic of this recipe is how a handful of simple ingredients come together to create such a show-stopping treat. Each element has a role, from the richness of brown sugar to the playful pop of pastel candies—here’s what you’ll need and why:
- Unsalted butter (melted and slightly cooled): Gives the blondies their signature chewy texture and rich flavor.
- Brown sugar (packed): Adds deep caramel notes and keeps the bars moist.
- Large eggs: Bind the blondies together for the perfect, fudgy crumb.
- Vanilla extract: Rounds out the sweetness with warm, aromatic depth.
- All-purpose flour: Forms the structure and ensures a soft bite.
- Baking powder: Lifts the blondies just enough for a tender chew.
- Salt: Balances the sweetness and highlights all the flavors.
- Pastel-colored chocolate candies or M&M’s: Bring bursts of color and crunch to each bite.
- White chocolate chips: Add creamy pockets of sweetness throughout.
- Unsalted butter (softened, for frosting): The base for a dreamy, fluffy frosting.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Heavy cream or milk: Makes the frosting luscious and smooth—go for cream for extra richness.
- Vanilla extract (for frosting): Infuses the frosting with classic flavor.
- Sprinkles and extra candies for decorating: The final, joyful touch that makes these perfect for Easter.
How to Make Frosted Easter Blondies Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, letting a little hang over the sides for easy lifting later, and lightly grease it. This will help your blondies come out in perfect squares, every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted (and slightly cooled) butter with the packed brown sugar until you have a smooth, glossy mixture. Next, whisk in your eggs and vanilla extract, making sure everything is well combined but not overmixed.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures the baking powder and salt are evenly distributed, so your blondies bake up beautifully even.
Step 4: Bring Everything Together
Gradually stir the dry ingredients into your wet mixture, folding gently until just combined. The key is to avoid overmixing—stop as soon as the flour disappears. Now, fold in the pastel chocolate candies and white chocolate chips, saving a few for sprinkling on top if you like.
Step 5: Bake to Perfection
Spread the thick blondie batter evenly into your prepared pan. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the blondies cool completely in the pan—patience is key for clean slices later!
Step 6: Make the Frosting
While the blondies cool, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, alternating with splashes of heavy cream or milk, then mix in the vanilla extract. The frosting should be smooth, fluffy, and easy to spread—add a drop of pastel food coloring if you want a festive look!
Step 7: Frost and Decorate
Once the blondies are completely cool, spread the frosting generously over the top. Scatter on extra candies and plenty of colorful sprinkles for that signature Easter flair. Slice into squares, and your Frosted Easter Blondies Recipe is ready to steal the show!
How to Serve Frosted Easter Blondies Recipe
Garnishes
For the finishing touch, I love to shower these blondies with extra pastel candies and a big handful of sprinkles. You can even tint the frosting in soft pink, yellow, or blue shades to echo the springtime vibe. If you want to get fancy, try edible glitter or tiny sugar flowers for a little extra sparkle.
Side Dishes
Pair your Frosted Easter Blondies Recipe with fresh berries, a scoop of vanilla ice cream, or a fruit salad for a refreshing contrast to all that sweet, buttery richness. A cup of coffee, tea, or a tall glass of cold milk is the perfect beverage companion for these bars.
Creative Ways to Present
Cut the blondies into festive shapes using cookie cutters, or stack them on a tiered cake stand for a dramatic dessert centerpiece. For individual treats, wrap squares in pastel parchment paper and tie with ribbon—instant party favors! This Frosted Easter Blondies Recipe is as fun to present as it is to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover blondies in an airtight container at room temperature for up to three days. The frosting helps keep them moist, and the flavors actually deepen after a day, making them even more irresistible.
Freezing
You can absolutely freeze your Frosted Easter Blondies Recipe! Just slice the bars, wrap them individually in plastic wrap, and store them in a freezer-safe bag. They’ll keep for up to two months—just thaw at room temperature when you’re ready for a sweet treat.
Reheating
While these blondies are best enjoyed at room temperature, you can warm them very gently in the microwave for a few seconds if you love that gooey, just-baked texture. Just be careful not to overheat, or the frosting can melt.
FAQs
Can I make the Frosted Easter Blondies Recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep an eye on the texture, as some blends absorb more moisture than others.
Can I use different types of chocolate or candies?
Go for it! Milk, dark, or even butterscotch chips work well, and you can swap in any festive candies you like. The key is to keep the total add-ins to about 1 1/2 cups so the blondies hold together.
How do I tint the frosting for a pastel effect?
Just add a drop or two of gel food coloring to your frosting and beat until evenly colored. For multiple colors, divide the frosting into bowls and tint each one separately before swirling or layering on your blondies.
Is it okay to frost the blondies while they’re still warm?
It’s best to wait until the blondies are completely cool before frosting, or the butter in the frosting will melt and slide right off. Patience pays off with picture-perfect bars!
Can I double the Frosted Easter Blondies Recipe?
Yes, you can easily double this recipe for a crowd—just bake in two pans, or use a large sheet pan and adjust the baking time as needed. It’s perfect for potlucks and big family celebrations.
Final Thoughts
If you’re craving a dessert that’s as joyful to look at as it is to eat, you absolutely need to try this Frosted Easter Blondies Recipe. It’s a guaranteed crowd-pleaser for spring parties, Easter brunch, or anytime you want to spread a little extra sweetness. Happy baking!
Print
Frosted Easter Blondies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Frosted Easter Blondies, a festive and sweet treat perfect for spring celebrations. Moist and buttery blondies filled with pastel-colored candies and white chocolate chips, topped with creamy vanilla frosting and vibrant sprinkles. Ideal for holiday baking and sharing with family and friends.
Ingredients
Blondie Batter
- 1 cup unsalted butter (melted and slightly cooled)
- 1 1/2 cups brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pastel-colored chocolate candies or M&M’s
- 1/2 cup white chocolate chips
Frosting
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Sprinkles and extra candies for decorating
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and well combined. Add the eggs and vanilla extract, mixing thoroughly until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Form Blondie Batter: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in the pastel-colored chocolate candies and white chocolate chips gently.
- Bake: Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the blondies to cool completely in the pan on a wire rack to set before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream (or milk), and vanilla extract, then beat until the frosting is smooth and fluffy.
- Frost and Decorate: Spread the frosting evenly over the cooled blondies. Decorate with sprinkles and extra candies as desired.
- Serve: Cut into 16 squares and serve, perfect for festive gatherings or as a sweet seasonal treat.
Notes
- Tint the frosting with pastel food coloring for an even more festive and colorful presentation.
- Blondies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
- Make sure the blondies are completely cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 blondie
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
