These Easter Blondies are chewy, colorful springtime baking bars loaded with white chocolate and pastel candies—a festive dessert recipe that’s as easy as it is irresistible.
Easter Blondies take the classic blondie bar up a cheerful notch, thanks to white chocolate chips and a scattering of pastel M&Ms or Cadbury Mini Eggs. Unlike heavy brownies, these festive bars deliver a bright, buttery base that feels just right for holiday treat tables and Easter brunch baskets. I love serving them alongside fresh berries on a sunny patio, or packing them in gift boxes for neighbors. According to Google Trends, search interest for “Easter Blondies” spikes nearly 150% each March, so you know these bars hit the springtime baking sweet spot. Plus, compared to sugar cookies，they’re quicker to whip up, and you don’t need a rolling pin—just a bowl, a spoon, and a baking pan.
Why You’ll Love This Recipe
- No-fuss prep: just stir, press, bake—no piping bags or fancy tools required.
- Ready in under 90 minutes, including cooling time—perfect for last-minute holiday baking.
- Crowd-pleasing color: pastel colors swirl through every festive bar.
- White chocolate richness balanced by light brown sugar for a tender crumb.
- Great for gift boxes or classroom parties—kid-approved and easily portioned.
- Spring-ready flavor: vanilla bean and butter shine without feeling too heavy.
- One-bowl mixing means fewer dishes—ideal for busy hosts.
- Adaptable: swap candies or add nuts for a personalized twist.
Ingredients
- 1 cup (227 g) unsalted butter, melted (or use light olive oil spread for a dairy-free hint)
- 1 ¼ cups (250 g) packed light brown sugar (dark brown adds deeper molasses notes)
- 2 large eggs, room temperature (helps bind and boost moisture)
- 2 teaspoons pure vanilla extract (look for a Madagascar or Tahitian variety)
- 1 ¾ cups (220 g) all-purpose flour (swap half for whole wheat pastry flour for nuttiness)
- ½ teaspoon baking powder (for gentle lift)
- ¼ teaspoon fine sea salt (balances the sweetness)
- 1 cup (170 g) white chocolate chips (high-quality chips give better melt and flavor)
- ¾ cup pastel-colored M&Ms or Cadbury Mini Eggs (for that signature holiday look)
- Optional: 2 tablespoons sprinkles (nonpareils or sugar pearls work well)
Directions
- Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides—this is your built-in lifting handle.
- Melt butter gently in a small saucepan or microwave; pour into a large bowl. Add brown sugar and whisk until glossy. That shine means a chewy center ahead.
- Crack in the eggs, one at a time, stirring vigorously after each so the batter stays silky. Stir in vanilla extract until fragrant.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold the dry mix into the wet—mix just until you don’t see streaks. Overmixing can lead to cakey bars.
- Fold in white chocolate chips and half of the pastel candies, leaving the rest for topping. You’ll get little sweet pockets throughout.
- Spread batter into the prepared pan, smoothing the top with a rubber spatula. Scatter the remaining candies and sprinkles over the surface so each square feels like a party.
- Bake 20–22 minutes, rotating halfway through. The bars are done when edges are lightly golden and the center still jiggles just a bit—that’s your cue to pull them out.
- Let cool completely in the pan (at least 30 minutes) so they firm up. Use parchment overhang to lift out the slab, slice into 16–20 squares, and transfer to a platter.
Servings & Timing
Yield: Makes 16–20 festive bars
Prep Time: 15 minutes
Bake Time: 20–22 minutes
Cool Time: 30 minutes (don’t skip this if you want clean slices)
Total Time: About 1 hour and 10 minutes from start to sweet finish
Variations
- Swap pastel M&Ms for chopped pistachios and white choc chips for a nutty twist.
- Stir in ½ cup shredded coconut for a tropical Easter spin.
- Use gluten-free 1:1 flour to keep these bars grain-free.
- Add a swirl of peanut butter on top before baking for a flavor contrast.
- Fold in freeze-dried strawberry bits to amp up the pink in your pastel palette.
- For a lower-sugar option, use sugar-free white chips and dark chocolate chunks.
Storage & Reheating
Store cool bars in an airtight container at room temperature for up to 3 days, or freeze slices in a zip-top bag for 1 month. Thaw overnight in the fridge or at room temperature. Warm gently in a 300°F oven for 5 minutes if you crave that just-baked softness.
Notes
I tested these blondies four times—my biggest aha moment was not to crowd the pan. Give each bar a little breathing room so candies don’t puddle. Also, letting the butter-sugar mix rest for a minute before adding eggs helps avoid grainy batter. If your white chocolate chips sink, try chilling the batter for 10 minutes before baking—just enough to thicken it up.
FAQs
Q: Can I make these dairy-free?
A: Yes—substitute vegan butter and dairy-free chips, and choose oil-based sprinkles. They’ll stay just as moist.
Q: Why are my blondies too cakey?
A: You’ve likely overmixed once the flour went in. Stir gently until combined, then stop.
Q: Can I omit eggs for an allergy-friendly version?
A: Try flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg), though texture will be denser.
Q: My candies bled color. Help!
A: Use brand-name pastel M&Ms and keep bake time on the shorter side—overbaking can cause sugar blooms.
Q: How do I get clean cuts?
A: Chill completely, then use a sharp knife wiped clean between cuts. A metal spatula under the slice helps lift it neatly.
Q: Are these freezer-friendly?
A: Absolutely—freeze individual squares on a tray, then pack into a bag to prevent sticking.
Q: Can I double the recipe?
A: Yes, bake in a 9×13 pan for 24–26 minutes, checking doneness at 20 minutes.
Q: Any tips for pastel sprinkles?
A: Add them mid-bake so they stick but don’t melt completely—about 8 minutes in should do.
Conclusion
Springtime baking doesn’t get much brighter than these Easter Blondies—chewy, sweet, and dotted with pastel colors that cheer up any holiday table. Give them a try for your next Easter brunch or bake sale, then pop back in the comments to let me know how they turned out. If you love festive bars, you might also enjoy my Lemon Drizzle Bars or Carrot Cake Cookies for even more seasonal treats.
Easter Blondies
Ingredients
- 1 cup Unsalted butter melted and cooled slightly
- 1 cup Brown Sugar packed
- 1/2 cup Granulated sugar
- 2 Eggs
- 1 tbsp Vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Toppings
- 1 cup pastel-colored chocolate candies (like M&M's)
- 1/2 cup white chocolate chips
- 1 cup colorful sprinkles
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Melt butter, whisk with brown sugar until glossy, add eggs one at a time and stir vigorously, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined.
- Fold in white chocolate chips and half of the pastel candies. Spread batter in pan and top with remaining candies and sprinkles.
- Bake for 20-22 minutes until edges are lightly golden and the center is slightly jiggly. Let cool before slicing into squares.
