Easter Blondies Pastel Candy (Ready-to-Print Version)
Chewy blondies packed with pastel candies, perfect for Easter gatherings and spring celebrations.
# What You’ll Need:
→ Blondie Batter
01 -
1 cup unsalted butter, melted
02 -
2 cups packed light brown sugar
03 -
2 large eggs
04 -
2 teaspoons pure vanilla extract
05 -
2 cups all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon kosher salt
→ Mix-ins
09 -
1 1/2 cups pastel candy-coated chocolate pieces (such as M&M's or mini chocolate eggs), divided
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing a slight overhang for easy removal.
02 -
In a microwave-safe bowl or small saucepan, melt the unsalted butter and allow it to cool slightly.
03 -
In a large mixing bowl, whisk together the melted butter and packed brown sugar until smoothly combined. Add eggs and vanilla extract; mix until incorporated.
04 -
In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and kosher salt.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 -
Fold in 1 cup of pastel candy-coated chocolate pieces, reserving the remaining 1/2 cup for topping.
07 -
Transfer the blondie batter to the prepared pan, smoothing the top evenly with a spatula. Sprinkle reserved candy pieces over the surface.
08 -
Bake on the center rack for 25–28 minutes, or until the edges are set, top is golden, and a toothpick inserted into the center comes out with just a few moist crumbs.
09 -
Allow blondies to cool completely in the pan before lifting out and cutting into bars.
# Handy Tips:
01 -
Store cut bars in an airtight container at room temperature for up to one week or freeze between layers of wax paper for longer storage.