Crisp, golden blondies with a soft center, studded with crunchy mini eggs and dark chocolate chunks, these Easter blondies are the easiest treat to make this easter!
Why make these easter blondies?
These are one of the easiest recipes to make, but so so worth it. You only need a couple of pantry staples and one bowl to whip these up.
They are golden, and buttery on the outside with a soft and slightly fudgy interior. On top of that the mini eggs give the chocolate a crunchy texture that is a match made in heaven with these. That being said if you don’t have mini eggs you can use whatever chocolate you have on hand. Mix and match to create your very own delicious version.
I guarantee if you make these you will be loved by all this Easter!
Ingredients
- Unsalted butter: Make sure you use unsalted butter when making these otherwise your blondies will turn out too salty. The melted butter should still be warm when you mix it with the sugars so that it dissolves them slightly. This will give the tops of your blondies a slight sheen.
- Brown sugar: Brown sugar gives these blondies a more caramelized flavor, it also helps to give the blondies a little more fudginess and moisture.
- Granulated sugar: Regular sugar is used in these to give them extra sweetness without the blondie getting too dark from the brown sugar.
- 2 large eggs: Eggs are the binding agent in these, they bring the batter together and help it bake up to that soft texture that is characteristic of a blondie
- Vanilla extract: Vanilla is a must in these, it enhances the flavor and gives them that rich vanilla aroma.
- Pinch of salt: Salt always helps to balance out the sweetness in treats like these!
- Flour: Flour forms the structure of the blondie, giving it that cakiness.
- Chocolate of your choice: The chocolate that you add to this is completely up to you. I like to use a mix of mini eggs and dark chocolate chunks so that the bars don’t get too sweet.
Frequently Asked Questions
How long do these last?
These will last up to 4 days when stored in an airtight container in the fridge, or up to 2 days when stored in an airtight container at room temperature.
If you are storing these in the fridge make sure you let them come to room temperature before consuming them. Chilling these will cause them to firm up and become much chewier. I like to give them a quick zap in the microwave, or even a toast in the oven for a better experience the next day.
Can I make these in advance?
These are the perfect kind of treat to make in advance. They hold up perfectly and will be almost the same the next day. This means they are perfect for things like bake sales or lunches when you need to bring something a little special.
Can I freeze these?
You can definitely freeze these! These hold up very well after being frozen and will be almost the same.
If you are freezing these let them come to room temperature on your countertop for an hour or two. Then you can eat them as they are or heat them up slightly in the oven to bring back some of that golden crunchy crust.
How should I serve these?
There are so many different ways to serve these, but personally, I like them just as they are! Here are a couple of ideas:
- Eat them as they are at room temperature
- Eat them fudgy and chewy straight from the fridge
- Have them warmed up with a scoop of ice cream for a gooey and decadent dessert
Let’s Get Cooking
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Easter Blondies
Crisp, golden blondies with a soft centre, studded with crunchy mini eggs and dark chocolate chunks, these Easter blondies are the easiest treat to make this easter!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 squares 1x
- Category: Bars
- Method: Easy
- Cuisine: American
Ingredients
- 180g Unsalted butter (3/4 cup), melted
- 180g Brown sugar ( 1 cup)
- 50g Granulated sugar (1/4 cup)
- 2 Large eggs
- 2 tsp Vanilla extract
- Pinch of salt
- 210g All purpose flour (1 3/4 cup)
- 1/2 cup Chocolate of choice
Instructions
- Preheat the oven to 180C/350F
- Line a 8 x 8-inch square tin with baking paper
- Combine the butter, brown sugar, and granulated sugar together in a bowl and whisk until it becomes a paste
- Add the eggs and vanilla and whisk until smooth
- Add the flour and salt and mix until just combined
- Fold in the chocolate
- Bake for 25-30 minutes, or when a toothpick inserted in the center comes out with a few wet crumbs
- Top with any extra desired chocolate
- Cool for 15 minutes, then slice and enjoy!
