White Chocolate Easter Blondies
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup pastel candy-coated chocolate eggs roughly chopped, divided
Instructions
- Heat oven to 350F, line a 9x13 inch pan with parchment, leaving an overhang.
- Whisk melted butter and brown sugar until smooth, whisk in eggs and vanilla.
- Stir in flour, baking powder and salt just until no dry streaks remain, batter will be thick.
- Fold in white chocolate chips and half the chopped candy eggs.
- Spread batter evenly into the pan, press the remaining candy eggs over the top.
- Bake 24 to 28 minutes until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan on a rack at least 1 hour, the center firms up as it cools.
- Lift out using the parchment overhang, set on a board.
- Cut into 16 bars with a sharp knife for clean edges.
Good to Know
These keep well for 3 days in a sealed container at room temperature, no fridge needed.