Spring vibes, pastel sprinkles, and buttery goodness—this is exactly what Easter Desserts should taste like. Frosted Easter Blondies bring the fun, the color, and the crave-factor in one seriously irresistible pan. They’re soft, chewy, and packed with rich vanilla flavor, then finished with a fluffy buttercream frosting that practically begs for sprinkles. Lots of them. Because let’s be honest—Colorful Desserts just hit different during spring.
What makes these Easter Blondies so special? Think brownie-level indulgence, but without the chocolate overload. Blondies lean into buttery, brown sugar magic, creating a dense yet tender bite that feels cozy and celebratory at the same time. Add frosting on top, and suddenly this isn’t just a dessert—it’s a moment. IMO, they’re the underrated star of Spring Time Desserts.
These bars are also a win for busy bakers. No fancy tools. No complicated steps. Just a reliable Blondies Recipe that delivers every single time. Spring Baking should feel fun, not stressful, right? This is the kind of recipe you can whip up with kids, bake ahead for a party, or casually “test” and somehow eat three pieces. For quality control, obviously.
Hosting brunch? Filling an Easter dessert table? Need something cute but low-effort? This checks every box. It’s festive enough for Easter Baking, yet simple enough to become a repeat favorite in your collection of Easter Baking Recipes. One bite in, and it’s clear—this Easter Dessert isn’t just pretty, it means business.
FYI, don’t be surprised when these blondies disappear faster than the Easter candy. Consider yourself warned.😉
Frosted Easter Blondies
Ingredients
Method
Step 1: Mix the Blondie Base
Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving some overhang for easy removal. In a large bowl, beat the butter with both sugars until pale and fluffy. Add the eggs, extra yolks, and vanilla, then mix until glossy and smooth. Gently fold in the flour, baking soda, and salt just until no dry streaks remain.
Step 2: Bake
Spread the batter evenly into the prepared pan. Bake for 35–45 minutes, until the edges turn lightly golden and the center is just set. Let the blondies cool completely before moving on.
Step 3: Whip the Frosting
Using a mixer, beat the butter until creamy. Slowly add powdered sugar, followed by vanilla and heavy cream, whipping until light, smooth, and spreadable.
Step 4: Frost & Decorate
Spread or pipe the frosting over the cooled blondies. Finish with a generous scatter of Easter sprinkles. Allow the frosting to set before slicing.
Notes
Pro Tips for Soft, Chewy Blondies
✔ Start with room-temperature ingredientsThis ensures smooth batter and lump-free frosting. ✔ Mix gently once flour is added
Overworking the batter leads to dense bars—stop as soon as everything comes together. ✔ Pull them out slightly early
The center should look a touch soft; they’ll firm up as they cool. ✔ Always cool before frosting
Warm blondies will melt the frosting—patience pays off here. ✔ Pipe for bakery vibes
A star tip instantly upgrades the look, but spreading works just fine too.
Serving Ideas
- With coffee or tea: A perfect match for vanilla-forward blondies
- Dessert upgrade: Serve warm with ice cream and caramel drizzle
- Easter dessert board: Pair with cookies, cupcakes, fruit, and chocolate treats
FAQs
Can these be made ahead?Yes! They taste even better the next day. Store at room temp for 3 days or refrigerate up to 7. Can I freeze them?
Freeze unfrosted blondies for up to 2 months. Thaw and frost before serving. Is frosting optional?
Absolutely. Skip it and finish with powdered sugar for a lighter treat.