Easter Blondies
These Easter Blondies are rich, buttery and packed with crunchy mini eggs. The perfect Easter treat with chewy centers and crisp edges.
Servings: 16
Calories: 218kcal
Equipment
- Stand Mixer with Paddle Attachment
- 8x8 Metal Pan
- Parchment Paper
- Measuring Cups and Spoons
- Spatula
Ingredients
- 187.5 grams all-purpose flour about 1 ½ cups
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 stick butter unsalted and softened
- 200 grams granulated sugar about 1 cup
- 100 grams light brown sugar about ½ cup packed
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 4.6 ounces mini eggs some chopped/crushed (135 grams, about 1 cup)
Instructions
- Preheat oven to 350F and line a 8x8 metal baking pan with parchment paper leaving the sides high.
- In a medium bowl whisk together all-purpose flour, sea salt and baking powder.
- Using a stand mixer, add in sugars and butter. Mix until smooth and combined (note: melted or softened butter works in the recipe).
- Add eggs and vanilla, mix again on low until combined.
- Then gradually add dry ingredient to the sugar-butter mixture and run on low until incorporated. Stop and scrape the edges down and mix again.
- With a spatula stir in chopped mini eggs half at a time to ensure even distribution. Reserve some for the top, if desired.
- Transfer dough into prepared pan. If adding additional mini eggs to the top, you do not need to push them in much, just enough that they will not move.
- Bake for 30 minutes or until golden brown and a toothpick comes out of the center with moist crumbs.
- Allow to fully cool before removing and cut into bars with a sharp knife.
Notes
- Room Temperature Ingredients: This allows the dough will bake more evenly.
- Do Not Overmix: Overmixing can lead to dense blondies; mix just until just combined.
- Lining the Pan: Leaving the paper high makes for easy removal and clean edges of the baked blondies.
- Cooling Time Matters: Cool completely before cutting to prevent them from crumbling.
- Variety of Texture: Adding some chopped or broken mini eggs adds different degrees of texture. Micro mini eggs mixed with regular ones is a great option too.
- Room Temperature: Once cooled, place in an airtight container for 3-4 days on the counter, out of direct sunlight.
- Refrigerator: In an airtight container for 3-4 days on the counter, then in the fridge up to a week.
- Freezer: Wrap tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw on the counter when ready to eat.
Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 142mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 231IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
