Loaded Easter Blondies
These loaded Easter blondies are rich and chewy with mini Cadbury eggs, Easter M&Ms and white chocolate chips added into the batter. It's then topped with green buttercream with a grass icing tip, then mini candy coated eggs on top. The perfect edible Easter egg hunt.
Prep Time1 hr 1 min
Cook Time35 mins
Total Time1 hr 36 mins
Servings: 15 slices
- 1 cup butter (melted)
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3.8 oz pkg. Mini Cadbury Eggs (chopped)
- 1/2 cup white chocolate chips
- 1 cup Easter M&Ms
- Premade Green Buttercream (recipe on the blog)
- mini candy coated chocolate eggs or Robin eggs
Preheat the oven to 350 degrees. Grease a 13x9 inch baking pan.
Chop the mini Cadbury eggs in a food processor (if you have one). Set aside.
In a mixing bowl, add melted butter and brown sugar and mix well.
Add the eggs and mix well.
Add the flour, baking powder, baking soda and salt and mix.
Add in the chopped mini Cadbury eggs, white chocolate chips and Easter M&M's. Mix well.
Spread into a 13x9 inch pan and bake at 350 for about 30-35 minutes. Cool completely before adding buttercream.
Mix up green buttercream. (You can find a recipe for vanilla buttercream on the blog.) Add it to a piping bag fitted with a grass tip and pipe buttercream grass to cover the top of the bars.
Now set the candy coated chocolate eggs or Robin eggs on the top. Cut into squares and serve.