Easter Blondies Pastel Candy

Easter Blondies are a festive twist on classic blondie bars and the perfect way to use pastel chocolates in a simple one pan treat. Chewy dense and buttery these bars are filled with colorful candies that make dessert tables feel special. Whenever I make them around spring they disappear almost faster than I can slice them which is why they became a go to for family gatherings and school parties.

Blondies have been a favorite in my house especially because everyone can add their own favorite toppings. I first brought these to an Easter brunch and the kids loved picking out the candies in each square.

Ingredients

• Brown sugar: Gives the bars a deep caramel flavor and signature chewy texture. Look for fresh moist brown sugar to avoid clumps
• Butter: Must be melted to help create that dense chewy texture. Choose unsalted high quality butter for richer taste
• Eggs: Add structure and moisture. Use large eggs at room temperature for creamier batter
• All purpose flour: Forms the base of the dough. Spoon and level for accurate measuring and to avoid dry bars
• Baking soda: Provides a slight lift to keep bars dense not cakey. Check expiration for best results
• Baking powder: Adds just enough rise for a soft slightly thicker blondie
• Vanilla extract: Adds warmth and complexity. Pure vanilla or a homemade version delivers the best aroma
• Salt: Balances sweetness and enhances flavor. Kosher salt is preferred for even seasoning
• Pastel candy: Such as Easter M and Ms or mini chocolate eggs for color and crunch. Check for bright unbroken candy shells for the prettiest presentation

Instructions

Prepare the Pan and Oven:

Line a baking dish usually eight or nine inch square with parchment paper leaving overhang for easy lifting. Preheat the oven to 350 degrees Fahrenheit to ensure even baking while preparing your batter. The parchment makes unmolding a breeze and prevents sticking.

Mix the Wet Ingredients:

In a large mixing bowl combine melted butter and brown sugar. Whisk thoroughly until smooth and glossy then add eggs one at a time. Whisk well after each addition followed by vanilla extract. Whisk until everything is fully incorporated and the mixture is creamy. Taking time at this step ensures the sugar has dissolved and creates a chewy texture.

Add Dry Ingredients:

Sift together flour baking soda baking powder and salt in a separate bowl to aerate and break up any lumps. Add the dry mix to the wet ingredients. Use a spatula to fold just until a few streaks of flour remain. This step prevents overmixing which can make blondies tough rather than tender.

Fold in the Candy:

Gently fold in the pastel candies using a spatula. Reserve a handful to sprinkle on the top for a bakery finish. Be gentle so the candy shells stay intact. The more colorful the better for a show stopping surface.

Bake the Blondies:

Spread the batter evenly in your prepared pan. Smooth the top and press extra candies across the surface. Bake for 25 to 30 minutes rotating the pan halfway. Blondies are done when golden around the edges and a toothpick comes out with a few moist crumbs. Underbaking a little helps them stay chewy once cool.

Cool and Slice:

Let the pan cool on a wire rack for at least one hour to set the crumb. Use the parchment to lift the bars out and place on a cutting board. Slice into squares using a sharp knife wiping between cuts for clean edges. Cooling fully before slicing ensures bars hold their shape.

Brown sugar is my standout ingredient because its richness makes the crumb so delicious and chewy every time. I once made these with my little niece and she was fascinated by the glittery pastel candies she could pick out from each piece.

Storage Tips

Store blondies in an airtight container at room temperature for up to one week. I layer squares with parchment to keep the tops smooth and prevent sticking. If making ahead or saving extras freeze the bars in a single layer with wax paper in between and thaw at room temp for best texture.

Ingredient Swaps and Mix Ins

Blondies are endlessly adaptable swap the pastel candy for regular M and Ms peanut butter cups or chocolate chips any time of year. White chocolate chunks and macadamias make them perfect for spring luncheons while butterscotch chips add a rich buttery depth.

Serving Suggestions

Blondies are wonderful plain or dressed up for dessert platters. Serve in cupcake wrappers for grab and go parties or warm gently and top with ice cream. For festive Easter spreads sprinkle with extra pastel candies or a light dusting of powdered sugar.

Cultural Context

Blondies are a classic American treat with roots as far back as nineteenth century cookbooks. Unlike brownies they rely on brown sugar and vanilla for their signature flavor making them perfect for kids and adults who prefer golden sweets to chocolatey ones.

Seasonal Adaptations

Use Halloween or Christmas candy for year round variations. Try mixing in rainbow sprinkles for spring birthdays. Swap pastel candies for dried fruit and nuts for an elegant tea time bar.

Success Stories

Many friends have shared they make these blondies with kids as a fun holiday tradition. Others have brought them to potlucks where they are always the first to vanish. I love hearing from families who tweak the mix ins for every season and celebration.

Freezer Friendly

To freeze cut fully cooled blondies into squares and layer with wax or parchment paper in a freezer safe bag. Thaw at room temperature and enjoy chewy texture as fresh as the day they were baked. I make an extra batch every Easter to have on hand for surprise guests.

These cheerful bars always bring smiles. Make them ahead for gatherings—everyone loves them and there are never leftovers.

Common Questions About Recipes

→ What gives blondies their chewy texture?

Using brown sugar and melted butter achieves that iconic chewy bite combined with a soft center.

→ Can I use different candies in these bars?

Yes, swap pastel candies for chocolate chips, peanut butter cups, or your favorite seasonal treats.

→ How do I store blondies to keep them soft?

Keep in an airtight container at room temperature for up to one week to retain their chewy texture.

→ Can blondies be frozen?

Yes, layer bars with wax paper and freeze. Thaw at room temperature to enjoy fresh flavor and softness.

→ Are these suitable for other holidays?

Easily swap in different colored candies or mix-ins for year-round celebrations beyond Easter.