Easter Blondies
Make Easter Blondies: chewy, candy-studded blondies ready in 45 minutes — perfect for spring gatherings.
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
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking dish with a sheet of parchment paper, pressing it into the corners and spraying lightly with nonstick cooking spray so the blondies will lift out cleanly after baking.
Step 2: Melt butter and combine with sugar
Combine the melted unsalted butter with the tightly packed light brown sugar in a large bowl. Stir them together until the mixture is smooth and glossy, the sugar beginning to dissolve into the warm butter and creating a silky, amber-hued base.
Step 3: Add the eggs and yolk
Add the two whole eggs and then the extra large egg yolk, one at a time, stirring thoroughly after each addition. Work slowly until the batter becomes uniform and slightly thickened, with a satiny sheen and no streaks of egg.
Step 4: Stir in vanilla
Stir in the vanilla extract, folding it gently so the aroma lifts through the batter and the mixture becomes fragrant and cohesive.
Step 5: Whisk the dry ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until evenly blended and aerated, a fine, pale powder ready to be folded into the wet mixture.
Step 6: Combine dry and wet until just mixed
Gradually add the dry ingredients to the butter-sugar-egg mixture, stirring until just combined into a thick, dense blondie batter — smooth, slightly glossy, with soft peaks where the spoon drags. Avoid overmixing to keep the center chewy.
Step 7: Fold in the candy-coated eggs
Gently fold the candy-coated eggs into the batter so pockets of pastel shells and chocolate are distributed without crushing them all; you should see whole and halved eggs suspended in the thick batter, flecks of pink, blue, yellow, and green dotting the surface.
Step 8: Spread batter into the prepared pan
Spoon and spread the batter evenly into the parchment-lined 9x9-inch pan, smoothing the top with a spatula so it fills corners and forms a level surface; a few eggs may sit visible on top, pressed gently into the batter.
Step 9: Bake until edges are golden
Bake the pan for 25–30 minutes, watching for the edges to pull away slightly and turn a warm golden brown while the center remains just set; the top should be slightly crisp with a chewy interior beneath.
Step 10: Cool, cut, and serve
Let the blondies cool completely in the pan so they firm up, then lift the parchment to remove the slab and cut into square pieces. Arrange the squares on the serving surface and garnish with a few extra pastel candy eggs for a festive finish.
Notes
- Use room temperature eggs for a smoother batter.
- Do not overmix after adding flour to keep the center chewy.
- Line the pan with parchment for easy removal and clean cuts.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend and add an extra yolk.
- Freeze extra squares and thaw at room temperature or warm briefly before serving.