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Frosted Easter Blondies

Frosted Easter Blondies are the ultimate spring treat—soft, buttery, and topped with a smooth vanilla frosting and festive pastel sprinkles. These chewy blondies offer a rich, vanilla-forward flavor that sets them apart from classic brownies, making them perfect for Easter celebrations and spring gatherings. Easy to prepare and fun to decorate, they’re ideal for baking with kids, hosting brunch, or adding a colorful touch to your dessert table. Whether served on their own or paired with coffee or tea, these blondies deliver big flavor, bright colors, and irresistible holiday charm in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • Buttery Blondie Layer
  • Softened unsalted butter
  • White sugar
  • Light brown sugar
  • Whole eggs plus extra yolks
  • Real vanilla extract
  • Plain flour
  • Baking soda
  • Kosher salt
  • Creamy Vanilla Frosting
  • Soft butter
  • Powdered confectioners’ sugar
  • Vanilla extract
  • Heavy cream
  • Decorative Finish
  • Pastel Easter sprinkles

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 ingredients
           This 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.

          Final Thoughts

          Frosted Easter Blondies deliver everything you want in a spring dessert—chewy texture, buttery flavor, and eye-catching pastel charm. They’re easy to customize, simple to bake, and always a crowd-pleaser.
          Whether you’re hosting Easter brunch, building a dessert table, or baking just because, these blondies deserve a spot in your spring rotation. One batch in, and they’ll be on repeat every Easter after. 🐣💛