Description
These delicious Robin Egg Blondies are a festive and indulgent treat perfect for Easter or any special occasion. Featuring a rich, buttery blondie base infused with brown sugar and vanilla, topped with a creamy frosting studded with crushed robin egg candies, this recipe combines a chewy texture and a sweet crunch, delighting both kids and adults.
Ingredients
Blondie Batter
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
Frosting
- 6 tablespoons unsalted butter
- 3/4 cup powdered sugar
- 1 cup robin egg candies, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper or foil, making sure to leave excess hanging over one side to easily lift the blondies out after baking.
- Melt Butter: In a microwave-safe bowl, melt the unsalted butter in 20-second increments until fully melted and smooth.
- Mix Sugar and Flavoring: Stir the dark brown sugar, vanilla extract, and fine sea salt into the melted butter until well combined.
- Add Eggs: Crack in the two large eggs and one large egg yolk, stirring vigorously to fully incorporate into the wet mixture.
- Add Dry Ingredients: Sprinkle the all-purpose flour and baking powder over the wet mixture. Stir gently but thoroughly until no streaks of flour remain and the batter is smooth.
- Bake the Blondies: Pour the batter evenly into the prepared baking pan. Bake on the center rack of the oven for about 23 minutes. After 23 minutes, start testing every few minutes with a toothpick; the blondies are done when moist crumbs cling to the toothpick but no wet batter remains.
- Cool the Blondies: Remove from oven and let cool in the pan for about 10 minutes. Then use the parchment or foil overhang to lift the blondies out of the pan and place on a cooling rack to cool completely.
- Prepare Frosting: In a small mixing bowl, beat together 6 tablespoons of unsalted butter and 3/4 cup powdered sugar using an electric mixer on high speed for about 1 minute, until the frosting is light and fluffy.
- Add Crushed Robin Eggs: Gently fold the crushed robin egg candies into the frosting until evenly distributed.
- Decorate and Serve: Spread the frosting over the cooled blondies. Slice into squares, serve, and enjoy your festive Robin Egg Blondies!
Notes
- Ensure not to overbake the blondies; they should remain moist in the center for the best texture.
- Using parchment paper with overhang helps remove the blondies easily without breaking.
- If robin egg candies are unavailable, you can substitute with other similarly crunchy candy-coated chocolates.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For easier crushing of candies, place them in a sealed plastic bag and gently crush with a rolling pin or heavy pan.
