Spring Blondies
These Spring Blondies are soft, chewy dessert bars made with a rich brown sugar base, white chocolate chips, and pastel candy mix-ins. Perfect for Easter, baby showers, and spring bake sales, these one-bowl spring blondies are easy to make, festive, and stay soft for days.
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 ½ cups light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup pastel candy-coated chocolates
- Optional: ½ cup pastel sprinkles
Instructions
- Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Add eggs and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in white chocolate chips and pastel candies.
- Step 2: Bake
- Spread batter evenly into prepared pan.
- Press a few extra pastel candies on top for decoration.
- Bake for 22–28 minutes, until edges are lightly golden and center looks just set.
- A toothpick inserted should come out with a few moist crumbs (not wet batter).
- Step 3: Cool & Slice
- Allow blondies to cool completely in the pan.
- For cleaner slices, chill for 30 minutes after cooling.
- Slice with a sharp knife, wiping between cuts.
Notes
- Do not overbake — slightly underbaked centers keep blondies chewy.
- Let melted butter cool slightly before adding eggs.
- The batter will be thick; this is normal.
- Store in an airtight container to maintain softness.
- Freeze tightly wrapped bars for up to 2 months.