Robin’s egg blondies made in a 8×8 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 8×8 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)
*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!
- 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
For the frosting:
- 6 tablespoons unsalted butter
- 3/4 cup powdered sugar
- 1 cup robin egg candies, crushed
- Preheat the oven to 350, and line a 8x8” baking dish with parchment paper (or foil) both ways (leave excess on one side to use as a handle for lifting out of the pan).
- In a microwave-safe bowl, melt the butter in 20 second increments.
- Next, stir in the brown sugar, vanilla and salt.
- Stir in the eggs and the egg yolk, and stir very well until incorporated.
- Finally, sprinkle the flour and baking powder on top, and stir until well-mixed and no streaks of flour remain.
- Pour the blondie batter into the prepared pan, and bake it on the center rack of the oven for about 23 minutes, testing every few minutes after the 23 minute mark. Moist crumbs should cling to a toothpick inserted into the center, but you shouldn’t see any wet batter on the toothpick.
- Let cool in the pan for about 10 minutes, and then lift the blondies out and let them cool completely on a cooling rack.
- Meanwhile, make the frosting: combine the butter and powered sugar in a small mixing bowl, and beat with an electric mixer until light and fluffy, about 1 minute on HIGH.
- Stir in the crushed robin’s eggs.
- Decorate the cooled blondies with the frosting, and serve (to the Easter bunny).
Amount Per Serving: Calories: 282 Carbohydrates: 64g Protein: 5g