Easter Blondies With Candy

Easter Blondies are the ultimate treat when you want a quick and festive dessert for springtime gatherings. I reach for this recipe every Easter because the chewy bars studded with pastel candy look gorgeous on the table and always get rave reviews from kids and adults alike. This is one of those recipes you can count on when you want to surprise friends with something special but do not want to fuss over a complicated process.

Whenever I make this it brings back memories of my first Easter brunch in our new house when these blondies vanished before the main dishes even made it to the table. My niece even declared them her favorite dessert of all time.

Ingredients

• Brown sugar: essential for chewy texture choose light or dark depending on preference
• Butter: melted for an extra fudgy base use high quality unsalted butter
• Eggs: room temperature eggs will blend more smoothly and make the bars extra tender
• All purpose flour: measure with a spoon and level for accurate results
• Baking soda: for lift and soft centers check that your baking soda is fresh
• Baking powder: helps with rise and golden edges
• Vanilla: pure vanilla extract boosts the flavor if you can use homemade
• Salt: kosher salt enhances the buttery caramel flavor and balances the sweetness
• Pastel candy: festive touch use Easter m&ms or mini chocolate eggs look for ones with vibrant color

Instructions

Prepare the Pan:

Line a nine by thirteen inch baking dish with parchment paper leaving extra overhang for easy lifting Brush with a little melted butter to prevent sticking

Melt the Butter:

In a medium saucepan gently melt the butter over low heat Remove from heat and let cool slightly so it does not scramble the eggs later

Mix the Wet Ingredients:

In a large bowl whisk together the cooled melted butter and brown sugar until smooth and glossy Crack in the eggs one at a time whisking well after each addition Stir in the vanilla

Combine Dry Ingredients:

In a separate bowl combine the flour baking soda baking powder and salt Stir with a fork to evenly distribute the leaveners and salt in the flour

Make the Batter:

Gradually add the dry mixture to the wet mixture using a spatula Fold together gently just until no streaks of flour remain Overmixing will make the blondies tough

Fold in Candy:

Reserve a small handful of the candy for topping and fold the rest into the batter Use a light hand to keep the candies from breaking and colors from bleeding

Bake:

Scrape the batter into the prepared pan and smooth with an offset spatula Scatter the reserved candy evenly over the top Bake at 350 degrees Fahrenheit for about twenty eight to thirty two minutes The edges should look set and golden but the center should be slightly underbaked for chewy bars

Cool and Cut:

Let the blondies cool completely in the pan set on a wire rack When cool use the parchment overhang to lift the slab out and cut into squares Store at room temperature in an airtight container

Brown sugar is my favorite ingredient in these bars because it gives every bite a butterscotch flavor that no one can resist My kids call these unicorn bars because of the pretty pastel speckles and they always remind me of joyful moments from Easters past.

Storage Tips

Store blondies in an airtight container at room temperature for up to one week They freeze beautifully just stack the bars with wax paper between layers Defrost at room temperature for best texture.

Ingredient Substitutions

You can swap in chopped white chocolate chunks for part of the candy or add a handful of butterscotch or peanut butter chips If you only have regular chocolate candies use those for a year round treat Gluten free all purpose flour works well in place of regular if needed.

Serving Suggestions

Easter Blondies shine on brunch tables and dessert platters Serve with fresh fruit on the side or a scoop of vanilla ice cream for a sundae style treat For a little extra flair drizzle with melted white chocolate or add toasted coconut on top before baking.

Cultural and Seasonal Context

Blondies are an American classic bar cookie with a long history at potlucks and bake sales Adding pastel candies transforms a familiar favorite into a celebration of spring Easter is all about color and these bars capture that spirit with every bite.

Seasonal Adaptations

Swap pastel candy for red and green mms at Christmas Add chopped peanut butter eggs for a deeper chocolatey flavor Try dried cranberries and white chocolate for an elegant twist.

Success Stories

After sharing these at my community egg hunt last year I had three neighbors ask for the recipe and one even started making them for every holiday The forgiving batter and endless add in options make it nearly impossible to mess up.

Freezer Meal Conversion

Before baking you can freeze the unbaked batter spread in the lined pan When ready to bake let it thaw overnight in the fridge then proceed as usual This is a lifesaver when you want fresh blondies for a brunch or party but need to plan ahead.

These blondies come together fast and are foolproof for spring parties Do not be surprised when everyone asks for the recipe.

Your Recipe Questions Answered

→ How do I achieve chewy blondies?

Use melted butter and brown sugar to create a moist, chewy texture in your bars.

→ Can I swap the pastel candies?

Yes, any chocolate-covered candy, including holiday M&Ms, mini eggs, or chocolate chips work well.

→ How should I store blondies?

Keep them in an airtight container at room temperature. They’ll stay fresh for about a week.

→ Can blondies be frozen?

Yes! Freeze bars with wax paper between layers. Thaw at room temperature before serving.

→ What mix-ins can I add?

Try peanut butter cups, chips (butterscotch, white chocolate), or nuts for fun flavor variations.