Easter Blondies Pastel Candy (Printer-Friendly)
Chewy blondies loaded with pastel chocolates, ideal for festive dessert tables and sweet celebrations.
# List of Ingredients:
→ Blondie Base
01 -
2 cups packed light brown sugar
02 -
1 cup unsalted butter, melted
03 -
2 large eggs
04 -
2 cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon baking powder
07 -
2 teaspoons pure vanilla extract
08 -
1/2 teaspoon kosher salt
→ Mix-Ins
09 -
1 1/2 cups pastel candy coated chocolates (such as Easter M&M’s or mini eggs), divided
# Preparation Steps:
01 -
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
02 -
In a large mixing bowl, whisk together melted butter and light brown sugar until smooth. Incorporate eggs and vanilla extract, mixing well until fully combined.
03 -
In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and kosher salt.
04 -
Gradually add the dry ingredients to the wet mixture, stirring just until all streaks of flour disappear. Do not overmix.
05 -
Gently fold in 1 cup of pastel candy coated chocolates, reserving the remaining 1/2 cup for topping.
06 -
Transfer batter to the prepared pan and spread evenly. Sprinkle reserved candy over the top, pressing lightly to adhere.
07 -
Bake for 23-27 minutes, or until the edges are golden and the center is just set. Avoid overbaking for a chewy texture.
08 -
Allow blondies to cool completely in the pan on a wire rack before lifting out and slicing into squares.
# Additional Suggestions:
01 -
For clean squares, chill the blondies briefly before slicing with a sharp, clean knife.