Easter Blondies
Chewy and decadent blondies with a hint of citrus, perfect for spring celebrations.
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon zest from 1/2 lemon
- 1.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup white chocolate chips
- 0.5 cup pastel-colored candy eggs such as Cadbury Mini Eggs, roughly chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the melted butter and granulated sugar until combined. Whisk in the eggs one at a time, followed by the vanilla extract and lemon zest.0.75 cup unsalted butter, melted
- In a separate medium bowl, whisk together the flour, baking powder, and salt.0.75 cup unsalted butter, melted
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped candy eggs.0.75 cup unsalted butter, melted
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan on a wire rack before cutting into squares.
Notes
Store leftover blondies in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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