These Easter Blondies are the perfect sweet treat for your Easter weekend! The dessert bars have a rich, buttery base with pops of pastel colors and a crunch from the candy-coated eggs.They are easy to make and bring a festive touch to your holiday table.They would also be a colorful springtime treat! If you love these Easter Blondies’ chewy, buttery goodness like I do, try my Butterscotch Blondie recipe, too! I use butterscotch chips instead of candy-coated eggs.

Both bars are perfect for any occasion! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: These are buttery bars, so you will need two sticks of unsalted butter.Salted butter works, too, but you may want to use less salt in the recipe.Brown Sugar: Light brown sugar gives these bars their perfect moist and chewy texture! I stick with it because dark brown sugar can be a bit overpowering.

Eggs: For my blondie recipes, I use three eggs–2 whole eggs and one egg yolk only.Don’t waste the egg white from the third egg, though.Save it for another recipe like my cheesecake mousse! Dry Ingredients: I use a mix of all-purpose flour, cornstarch, baking powder, and kosher salt to get just the right balance of texture and flavor—soft, chewy, and absolutely delicious! Candy-Coated Eggs: The candy-coated eggs give the blondies the Easter and springtime vibe with

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