These fast Easter blondies are created with Easter candy and chocolate chips that are all mixed into the batter for a quick and easy Easter treat. Top these bars with grass-colored buttercream piped on top, followed with some adorable chocolate tiny Easter eggs. This is the ideal edible Easter egg hunt!
Oh Easter, why do you tease me so much with your many varieties of goodies like chocolate coated marshmallows, robin eggs, peeps, and a million different kinds of Cadbury eggs?
I simply can’t help myself with all the possibilities! So, what exactly did I do? To make these Loaded Easter Blondies, I put a handful of Easter candy into a sweet and chewy blondie batter.
How can you not like a chewy delicious blondie stuffed with Easter candies and topped with buttercream? Someone without a sweet tooth, I suppose, but I’m betting you DO have a sweet tooth.I’m referring to the fact that you’re visiting Sweet-crush.com.
Okay, now that we’ve all acknowledged to having a modest (or very enormous) sweet tooth, we’ve addressed the elephant in the room.
I added Easter M&Ms, white chocolate chips, and diced up small Cadbury eggs to the blondie batter for these.
After it has cooled and been baked, it will be covered with green buttercream. You’ll be using a grass icing tip to create the appearance of grass.
My vanilla buttercream recipe may be found here: Vanilla Buttercream Recipe
I then topped it with candy-coated small Cadbury robin eggs, but you could also use malted robin eggs if you want.
Of course, you may use less buttercream than I did, but as you can see, I’m a touch obsessed with buttercream.
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- Loaded Easter Blondies
- Are blondies meant to be gooey in the middle?
- What’s the difference between brownie and blondie?
- Why are my blondies not gooey?
- Why are my blondies greasy?
- Should you refrigerate blondies after baking?
- Should you refrigerate blondies?
- Why do my blondies taste like cake?
- What is a blackout brownie?
- What texture should a blondie be?
- How do you know when blondies are ready?
Supplies/Tools Used for the Loaded Easter Blondies:
- Food Processor
- 13 x 9 Inch Glass Pan
- Icing Bags
- Grass Tip
Okay on to the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Loaded Easter Blondies
- 1 cup brown sugar, packed (I used light brown sugar)
- 2 cupsall purpose flour
- 1teaspoonbaking powder
- teaspoonbaking soda
- 13.8 oz pkg.Mini Cadbury Eggs(chopped)
- cupwhite chocolate chips
- 1cupEaster M&Ms
- Premade Green Buttercream(recipe on the blog)
- mini candy coated chocolate eggs or Robin eggs
- Preheat the oven to 350°F. Grease a 139-inch baking pan with cooking spray.
- In a food processor (if you have one), chop the little Cadbury eggs. If you don’t have a food processor, just place them in a freezer bag and crush them with a rolling pin. Place them aside.
- Melted butter and brown sugar should be combined in a mixing basin.
- Add the eggs and mix well.
- Mix in the flour, baking powder, baking soda, and salt.
- Combine the chopped tiny Cadbury eggs, white chocolate chips, and Easter M&Ms in a mixing bowl. Combine thoroughly.
- Bake at 350°F for 30-35 minutes in a buttered 139-inch baking dish. Allow it cool fully before adding the buttercream.
- Make the green buttercream. (A vanilla buttercream recipe may be found on the site.) Fill a piping bag equipped with a grass tip with buttercream grass and pipe it over the top of the bars.
- Place the candy-coated chocolate eggs or robin eggs on top of the cake. Serve cut into squares.
Okay, I hope you like them, and remember that you can always utilize whatever leftover Easter candy you have lying around!
Are blondies meant to be gooey in the middle?
The edges should be somewhat caramelized and chewy, with a little gooey but thoroughly cooked center. The perfect blondie should keep its form and not crumble or break apart while yet tasting rich and buttery with a touch of caramel from the brown sugar.
What’s the difference between brownie and blondie?
The textures of both are chewy. Blondies, on the other hand, have a considerably lighter and softer flavor than brownies. The ingredients used in brownies are the most different between the two recipes. Blondies receive their flavor from vanilla extract and brown sugar rather than cocoa powder, while brownies get theirs from chocolate and cocoa.
Why are my blondies not gooey?
She notes that “if there’s not enough air incorporated into the unleavened batter, it won’t puff or rise, and the result will be a dense lump no matter how long it bakes.” “Under-aeration is particularly prevalent with manual mixers, although it may…
Why are my blondies greasy?
though your blondies seem oily, almost as though the butter leaked out, this indicates that the ingredients were not well combined. Or you used too much flour.
Should you refrigerate blondies after baking?
Blondies should be stored at room temperature in an airtight container after they have cooled. They will last around a week. Wrap the sliced blondies in plastic wrap and place them in an airtight container or freezer bag to freeze.
Should you refrigerate blondies?
Blondies may be kept at room temperature in an airtight container for up to five days. The bars may also be refrigerated for up to a week.
Why do my blondies taste like cake?
Too much liquid in the mixture, overbaking, or under-stirring may all result in cakey blondies. First and foremost, adhere to the recipe’s directions by adding just 1 egg + 1 egg yolk. This implies you’ll have one extra egg white when you make this recipe.
What is a blackout brownie?
Blackout brownies are comparable to ordinary brownies but have a considerably stronger chocolate flavor. I’ve been on a Special Dark Cocoa Powder kick recently (see here and here), and with cause! As you may know, I am a major chocolate fan, and the added richness and thick texture simply makes my heart sing.
What texture should a blondie be?
Blondies are more likely to dry out than brownies since they include more flour and their desired texture is more cookie-like than a moist fudgy brownie. So, much like cookies, pull them out while the centre is still tender to the touch.
How do you know when blondies are ready?
How can you tell if the blondies are done? If you bake the blondies for too long, they will become dry and not as soft. To test for doneness, stick a toothpick into the middle of the pan. They’re done if the toothpick comes out clean.