Robin's egg blondies made in a 8x8 pan. A small batch of blondies topped with a robin's egg frosting that uses leftover Easter candy.
If there’s anything more satisfying than smashing robin’s eggs to bits with a rolling pin, I haven’t found it yet. Though, I should admit that I had to perform this task during baby nap time, so I had to do it on the back deck with a slight mind for the amount of noise I was making. Still, it’s supremely satisfying.
My husband has a robin eggs candy problem. Or maybe I’m the one with the problem, because I keep buying them ‘for him’.
I’ve been crushing robin eggs for dunking carrot cake cupcakes in, but this year, I wanted a little blondie bar underneath the frosting. If you didn’t know, I make incredible blondies. And I mean that even before I spread this frosting on top. There’s just something about the way the speckled frosting reminds me of a blizzard.
If you’re familiar with my blondies for two, you’ll notice this recipe is (roughly) a triple recipe for them. I wanted a bar that was a bit thicker and cake-y to hold up to the frosting. It’s the same big players here, though: too much vanilla, a big pinch of salt, and heaps of brown sugar. They’re thick, cake, chewy and taste like caramel. The edges are my favorite for their chew, but the center bar is so gooey that I would fight you for it, too.
I made these in a 8x8 pan, because I’m expecting more than two people for Easter this year, and plus, Camille told me the Easter bunny has a big sweet tooth.
A few notes to make this recipe the absolute best it can be:
*use unsalted butter and add the listed amount of salt
*use the best vanilla you can find (I like Bourbon vanilla)
*the recipe calls for two entire eggs plus 1 egg yolk. Reserve the leftover egg white. (But did you know I have a whole list of recipes that call for an egg white? Or, recipes that use an egg yolk?)
*feel free to add chocolate chunks or butterscotch chips (or both!) Everyone is welcome here. I left them out because the frosting is super sweet, but be yourself, you know?
I feel like you can use any type of leftover Easter candy to make these Robin's egg blondies; these just happen to be my favorite!
Blondies recipe for two made in a 8x8 pan with malted robin eggs frosting.Robin Egg Blondies
Ingredients
For the frosting:
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 569Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 310mgSodium: 363mgCarbohydrates: 84gFiber: 1gSugar: 59gProtein: 12g
Laura @ Raise Your Garden says
I saw your cute little face featured in Parade yesterday highlighting your new book!! Congrats!!!! Love it. Anyhow, it's not just your husband who has a robin egg problem....guilty is charged. This dessert is ADORABLE. Bringing to my mom's for Easter. My daughters will have a blast making this with me too =)
Aimee says
YUM! My dad loves Robin Eggs, maybe I'll win daughter of the year award and mail him a batch of these since I won't see him for Easter.
Also, I got this hilarious image of you, slightly crazed but a quiet crazed, on the porch smashing robin eggs. I hope your neighbors could see haha.
Tori//Gringalicious.com says
Oh my, these look insane! I know my Easter is going to have to have these this year!
Sues says
These are so pretty and fun!! Love the speckled frosting. I'd make this pan for one :)
Doris says
This is perfect and looks easy to make for a Sunday breakfast with coffee :)
Ann says
Can I double this recipe? If so, what size pan would I use
Christina Lane says
I haven't tried it doubled, Ann, but if you do, make it in a 9x13 and mind the middle so that it finishes cooking before the edges burn. Good luck :)
Rose says
What if I wanted to put this in a 9x13" pan? Would that work?
Christina Lane says
Yes, Rose :) But I would double the recipe :)
Sarah says
I feel like something is missing in the icing? There is no milk added?
Christina Lane says
It's correct as-written :)
Abby says
Made these tonight. So good! My daughter loved smashing the Easter eggs. The base blondie recipe is going to be my go to from here out.