Loaded Easter Blondies
Servings: 15 slices
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.
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Ingredients
- 1 cup butter (melted)
- 1 ½ cups packed brown sugar (I used light brown sugar)
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 3.8 oz pkg. Mini Cadbury Eggs (chopped)
- ½ cup white chocolate chips
- 1 cup Easter M&Ms
- Premade Green Buttercream (recipe on the blog)
- mini candy coated chocolate eggs or Robin eggs
Instructions
- Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
- Chop the mini Cadbury eggs in a food processor (if you have one). If you don't have a food processor, just add them to a freezer bag and break them up a bit with a rolling pin. Set them 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 greased 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.
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Notes
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