Easy Easter Blondies

Cookies and Cream Easter Blondies are rich, sweet, and super soft bars that are perfect for spring. Blondies are essentially brownies without cocoa powder and plenty of vanilla. They are loaded with Cookies n Creme eggs. Even with the eggs you can taste how the brown sugar and butter mend together to create this gourmet flavour.

Jump to:

• Why you'll LOVE this recipe
• Key Ingredients
• Step by Step Instructions
• Expert Baking Tips
• FAQ
• Check out these other recipes:
• Easy Easter Blondies

Why you'll LOVE this recipe

• Simple ingredients.
• Buttery and rich in flavour.
• One bowl recipe.
• Festive for Easter.
• 15 minute prep time.
• No chill time.

Key Ingredients

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter: Unsalted butter works best for baking. This is going to be melted.

Brown sugar: I always use golden yellow or dark brown. You can use either, the difference is in how much molasses each one carries. Brown sugar helps enhance flavours.

Creme Eggs: I used the Hershey's one. They taste exactly like the Hershey's Cookies 'n' Creme chocolate bar, but in egg form. You can use any add-ins you'd like.

Vanilla: Blondies require a good amount of vanilla. My favourite, good quality, and in-expensive liquid vanilla extract is this one. It's been my go-to ever since I started baking. Make sure you use extract and not vanilla bean paste!

Step by Step Instructions

Here is how to make and bake these cookies and cream blondies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1: Preheat the oven to 350°F/175°C and line an 8x8 inch pan with parchment paper or foil and lightly grease. Put aside.

Step 2: Melt the butter in a small saucepan over low heat. You may also melt it in a microwave at 15 second intervals. Once melted, allow to cool for 5-6 minutes. In the meantime, you can measure the rest of your ingredients!

Step 3: Pour the cooled butter into a large bowl. Add in both sugars and whisk until well combined.

Step 4: Whisk in eggs and vanilla until the mixture is smooth and glossy. This should take around 2-3 minutes.

Step 5: Fold in flour and baking powder using a spatula. Do not overmix!

Step 6: Add creme eggs and continue folding until just combined.

Step 7: Transfer into the prepared pan and spread evenly. Bake for 30-35 minutes, depending on the type of blondies you want! For softer blondies, bake for 30 minutes. This is what I did. You'll know they're ready when a toothpick comes out a little sticky. For a more cakey texture, bake for 33-35 minutes. When inserting a toothpick for cakey blondies, it'll feel drier. If you notice the top browning towards the end, you can cover the top loosely with aluminum foil

Step 8: Crack the oven door slightly and leave to cool like this for 10 minutes. Then, remove completely from the oven and allow it to cool on the kitchen counter. Removing immediately from the oven will cause the blondies to fall.

Step 9: Melt the white chocolate. Once the blondies are completely cool, remove from the pan and drizzle chocolate on top. This can be done using a spoon or a Ziplock bag with the tip snipped off.

Step 10: Place blondies in the fridge to set. Once set, slice and enjoy!

Expert Baking Tips

Here’s four awesome baking tips from my kitchen to yours

• Room temperature: It's important for the eggs to be at room temperature. If they aren't, then the melted butter will clump.

• Good quality ingredients: Specifically the vanilla. Blondies are known for having a lot of this flavour, so make sure to invest in a good one!

• Double the recipe: Baking for a crowd? Double this recipe and bake in a 9x13 inch pan. Change the baking time to a minimum of 40 minutes, up to 45 depending on the texture you want to achieve. (40 minutes for softer blondies, 45 for more of a cakey texture).

• Drizzling chocolate: Begin melting the chocolate once the blondies begin to cool. Use either a spoon, or pour the melted chocolate into a small Ziplock bag with the corner snipped.

FAQ

Do I have to use unsalted butter?

Technically no, but I recommend you do. Unsalted butter has a different chemical structure than salted butter. If you want some salt, add 1/4 tsp in!

I don't have Creme Eggs where I live, what do I do?

No worries! Use any add-ins you'd like. I recommend chocolate chips, butterscotch chips, mini eggs, or chopped chocolate. Or, omit it completely and enjoy buttery and sweet blondies themselves!

Can I make these ahead of time?

Yes! Store in an air-tight container for up to 3 days at room temperature, and 5 in the fridge.

How do I reheat these?

If you're making these ahead of time and want to reheat it after, do not drizzle the chocolate until then! You may reheat it in the microwave at 15 second intervals, or at 350°F/175°C for 5 minutes.

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