These Easter Blondies are the perfect sweet treat for your Easter weekend! The dessert bars have a rich, buttery base with pops of pastel colors and a crunch from the candy-coated eggs. They are easy to make and bring a festive touch to your holiday table. They would also be a colorful springtime treat! If you love these Easter Blondies’ chewy, buttery goodness like I do, try my Butterscotch Blondie recipe, too! I use butterscotch chips instead of candy-coated eggs. Both bars are perfect for any occasion!
Ingredients & Substitutions
- Butter: These are buttery bars, so you will need two sticks of unsalted butter. Salted butter works, too, but you may want to use less salt in the recipe.
- Brown Sugar: Light brown sugar gives these bars their perfect moist and chewy texture! I stick with it because dark brown sugar can be a bit overpowering.
- Eggs: For my blondie recipes, I use three eggs–2 whole eggs and one egg yolk only. Don’t waste the egg white from the third egg, though. Save it for another recipe like my cheesecake mousse!
- Dry Ingredients: I use a mix of all-purpose flour, cornstarch, baking powder, and kosher salt to get just the right balance of texture and flavor—soft, chewy, and absolutely delicious!
- Candy-Coated Eggs: The candy-coated eggs give the blondies the Easter and springtime vibe with the pastel colors. Plus, they add a little crunch to each bite–I love that with the soft, chewy texture of the bars.
How To Tell When Blondies Are Done Baking
To check if the blondies are done, peek at the edges—they should be golden brown and just starting to pull away from the pan. The center should still look a little soft when you take them out. I like to do the toothpick test, too—if it comes out with a few crumbs but no wet batter, you’re good to go! Just don’t overbake them, or you’ll lose that dense, chewy goodness.
Delicious Mix-Ins For Your Easter Blondies
If you’re looking to take your Easter Blondies to the next level, I’ve got some fun and tasty mix-in ideas you can try:
- Chocolate chips, peanut butter chips, or white chocolate chips (like in my White Chocolate Blondies)
- Chopped nuts like walnuts, pecans, or almonds
- M&Ms–choose the colors to match your celebration! Celebrating a birthday? I have Birthday Blondies!
- Chopped candy bars like Snickers, Kit-Kat, or peanut butter cups
- Shredded coconut
- Dried fruit like cranberries, raisins, or chopped apricots
- Marshmallows
How To Store Easter Blondies
To store your Easter Blondies, keep them in an airtight container or wrap them with plastic wrap. They’ll stay fresh for 3-4 days at room temperature. If you want them to last longer, you can store them in the refrigerator for up to a week. But, that can dry out the bars faster, so if you need to store them for longer, freeze them.
How To Freeze Blondies
To freeze blondies, let them cool completely. Then, wrap each bar in plastic wrap and place them in a freezer-safe container. Be sure to label and date the packaging. The blondies will stay fresh for up to three months. To thaw frozen blondies, simply let them sit at room temperature for a few hours. They’ll soften and be ready to enjoy! If in a hurry, you can microwave them for a few seconds to warm them up.
Easter Blondies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ½ cups (350 g) light brown sugar, tightly packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 bag (9 ounces) candy-coated eggs
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine the melted butter and brown sugar. Stir until smooth.
- Add the eggs and the egg yolk, one at a time, stirring well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually stir the dry ingredients into the wet ingredients until fully combined.
- Fold in the candy-coated eggs.
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until the edges begin to turn golden brown.
- Let the bars cool completely before cutting and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These blondies are so fun and festive! The buttery flavor with the candy-coated eggs makes them the perfect treat for Easter!
Elizabeth
I love our blondie recipes, and the colors in these just make me think spring (even after a snow storm)!
Stephanie
The chewy blondie base with the crunchy candy eggs is a great combo, and they look so cute for Easter.
Bella
These Easter Blondies are buttery, sweet, and have just the right amount of crunch from the candy eggs. They are great!
Annabelle
What an easy, colorful dessert or treat to share, especially at Easter! I hope to get one in my Easter basket.
