Description
These Frosted Easter Blondies are soft, buttery, and topped with a creamy vanilla frosting. Finished with festive Easter sprinkles, they make the perfect treat for spring celebrations!
Ingredients
Units
Scale
For the Blondies:
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 4 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons heavy whipping cream
- 1 package Easter sprinkles
Instructions
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Prepare the Blondies:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a stand mixer, beat butter, sugar, and brown sugar until creamy. Add eggs, egg yolks, and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Press dough evenly into the prepared baking pan.
- Bake for 35-45 minutes, or until the top is light golden brown.
- Let the blondies cool completely before frosting.
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Make the Frosting:
- In a stand mixer, beat butter, powdered sugar, vanilla, and heavy whipping cream until smooth and fluffy.
- Transfer frosting to a piping bag and pipe in a zigzag pattern across the blondies.
-
Decorate & Serve:
- Sprinkle the Easter sprinkles on top.
- Allow frosting to set slightly before slicing into 9 bars and serving.
Notes
- For extra flavor, add ½ teaspoon almond extract to the frosting.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
- Use pastel sprinkles or candy eggs for a more festive Easter look!
Nutrition
- Serving Size: 1 bar
- Calories: 480
- Sugar: 40g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg