Easter Blondies
These soft and chewy Easter Blondies are packed with festive pastel chocolate candies and white chocolate chips, making them a perfect treat for springtime celebrations!
Equipment
- Mixing bowl for preparing the batter
- Whisk for mixing wet ingredients
- Spatula for folding in mix-ins
- 9x9-inch baking pan for baking the blondies
- Parchment paper for lining the baking pan
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup pastel chocolate candies such as Easter M&M’s
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips and pastel chocolate candies.
- Spread the batter evenly into the prepared baking pan. Bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the blondies cool in the pan before slicing into squares. Enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Customization: Swap white chocolate chips for semi-sweet or add chopped nuts for crunch.
- Serving Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.