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Topped with cream cheese frosting and crushed candy eggs, these Easter Egg Blondies only take one bowl to make. They are the ultimate spring dessert for the whole family!
Personally, I think blondies are the cooler cousin of brownies that don’t get the attention they deserve.
They are easier to make than most cookies, they have a delicious butterscotch flavor, and they are perfect when paired with frosting. What’s not to love?
With Easter approaching, I thought I would whip up a batch of blondies to celebrate this holiday. After making the blondies, I topped them off with cream cheese frosting and crushed Cadbury Mini Eggs. They make the perfect Easter dessert, and I guarantee the whole family will love them!
Tips for Making Easter Egg Blondies
Here are a few tips when making this recipe:
- Line the baking dish with parchment paper for easy release. I highly recommend lining your baking dish with parchment paper before spreading in the batter. This will let you easily pull the blondies out after baking and let them cool away from the heat of the pan.
- Crush up the Cadbury Mini Eggs in a plastic bag. For this recipe, I recommend crushing up the Cadbury Mini Eggs by placing them in a plastic bag and smashing them with anything you have on hand. You could also try using a food processor if you have one, but I had a bit too much fun crushing them up myself!
- Make sure the blondies are cool before frosting. If you try and frost the blondies while they are still warm, the frosting will melt. I know it’s tempting to dig in while they’re fresh from the oven, but I promise it’s worth the wait!
Easter Egg Blondies FAQ
What makes blondies different than brownies? Unlike brownies, blondies typically do not contain cocoa powder. They also tend to have a strong butterscotch flavor due to the addition of brown sugar.
How long do these blondies last? Stored in an airtight container, these blondies will last about 2-3 days. I recommend storing them at room temperature to make sure they stay moist and soft.
Can you substitute something else for the Cadbury Mini Eggs? Absolutely! Feel free to substitute in whatever else you have one hand—I just find that the Mini Eggs bring a unique Easter theme to these blondies. See what your local store has to offer and let me know if you find a fun alternative.
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Easter Egg Blondies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
Description
Topped with cream cheese frosting and crushed candy eggs, these Easter Egg Blondies only take one bowl to make. They are the ultimate spring dessert for the whole family!
Ingredients
Blondies:
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup light brown sugar, packed (148 g)
- 1 large egg (50 g)
- 1 teaspoon vanilla extract (3 g)
- 1 1/4 cups all-purpose flour (156 g)
- 1 teaspoon baking powder (3 g)
- 1/2 teaspoon salt (4 g)
Cream Cheese Frosting:
- 4 ounces cream cheese (block kind, not spreadable)
- 2 tablespoons unsalted butter, softened (28 g)
- 1 3/4 cups powdered sugar (218 g)
- 1/2 teaspoon vanilla extract (1 g)
- Pinch of salt
- 1 tablespoon milk (15 g)
- 1 cup Cadbury Mini Eggs, crushed (210 g)
- Optional: 1-2 drops blue food coloring
Instructions
- Preheat the oven to 350°F (176°C). Spray an 8×8-inch baking dish with nonstick spray, then line it with parchment paper.
- Prepare the blondies: In a large bowl (or a stand mixer fitted with a paddle attachment), beat together the butter and light brown sugar until light and fluffy. Add in the egg and vanilla extract and mix well, scraping to make sure everything is homogenous. Finally, add in the all-purpose flour, baking powder, and salt, and mix until just combined.
- Pour the batter into the prepared baking dish and spread it into an even layer with an offset spatula or knife. Bake the blondies in the preheated oven for 25-28 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Prepare the frosting while the brownies are cooling.
- Prepare the cream cheese frosting: In a large bowl (or a stand mixer fitted with a paddle attachment), beat the cream cheese, butter, powdered sugar, vanilla extract, and salt until well combined. Add in the milk gradually until the frosting is thick and fluffy. If you find that the frosting is not firm enough, you can add in more powdered sugar as needed. If desired, you can also add in 1-2 drops of blue food coloring to the frosting. Finally, fold in the crushed Cadbury Mini Eggs using a spoon or spatula.
- When the blondies have completely cooled, top them with the cream cheese frosting and cut into 16 squares.
- Stored in an airtight container at room temperature, these blondies will last about 2-3 days.
Notes
- If you want to make this recipe using a 9×13 baking dish, I recommend doubling this recipe (for both the blondies and the frosting).
- For this recipe, I recommend crushing up the Cadbury Mini Eggs by placing them in a plastic bag and smashing them with anything you have on hand. You could also try using a food processor if you have one on hand, but I had a bit too much fun crushing them up myself!
Keywords: blondies, easter, cream cheese frosting
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