Spring Blondie Bars

Alright, my kitchen adventurers, gather ’round because we’re diving into the wonderful world of Spring Blondie Bars. Imagine all the gooey goodness of a traditional blondie but spruced up with the brightness of spring. These little bites of joy are perfect when you want to add a bit of sunshine to your baking. They’ve got a way of making any old Tuesday feel like a mini celebration. Trust me, you need these blondies in your life.

Let me tell you a little something about these bars. My husband can down half a pan before I even get to grab my second piece, and I’m not even mad because it’s worth the fight. Once, my kid tried to hide them under his bed to keep them all to himself. Sneaky little things but oh so loved. These have become our go-to when spring hits — like a seasonal ritual, except instead of rain dances, we do blondie dances in the kitchen.

Why You’ll Love This Spring Blondie Bars

1. They’re like sunshine on a plate — seriously, so cheery with all that color.
2. Honestly, they are ridiculously easy. Lazy Sunday easy.
3. Sweet enough to make you forget your worries, but not enough to put you in a sugar coma.

How to Make It

So here’s the deal, making these bars is like chatting with a good friend over coffee — comfortable and satisfying. Preheat your oven, and you’re already halfway there, right? Blend that butter and sugar like they were meant to be together. If you spill a bit of vanilla on the counter, we’re in this together, friend. Pour in those dry ingredients with the grace of a clumsy ballerina (I see you), and pop them in the oven. The magic happens soon after, but don’t wander off too far — the heavenly smell will get you to rush right back.

Ingredient Notes

– **Butter:** It’s the glue that holds this magic together. Soft, not melted — trust me on this one, or you’ll end up with a greasy mess.
– **Brown Sugar:** This sugar’s got a caramel-y thing going on that is non-negotiable. Feel like experimenting? Swap in a bit of honey.
– **Flour:** I once tried skipping it. Let’s just say that was a bad idea. Stick with me, and they’ll come out perfect every time.

Recipe Steps:

1. Preheat your oven to some magical temperature and line that pan with parchment paper. It’s like a cozy blanket for your bars.
2. Cream butter and sugar in a bowl like they’re long-lost loves — seriously, make them one.
3. Stir in the vanilla extract like it owes you money.
4. Mix in the flour with purpose, like you really mean it, but not too much.
5. Spread the batter into its snug little pan, convincing it this is where it belongs.
6. Bake until the smell makes you forget your phone password. Not kidding, it’s heavenly.

What to Serve It With

Tips & Mistakes

– Always watch them in the oven; otherwise, the couch will smell like burnt blondies for a week (ask me how I know).

Storage Tips

Wrap them up in a nice little airtight hug, and you’re good to go for a couple of days. Cold from the fridge? Surprisingly amazing with morning coffee. Breakfast dessert is a thing, right?

Variations and Substitutions

– No brown sugar? I’ve swapped in honey when cupboards were bare. Still smiling.
– Want to switch it up? Add in some nuts or white chocolate chunks if you’re feeling daring and/or the mood strikes.

Frequently Asked Questions

Spring Blondie Bars

These Spring Blondie Bars are a delightful treat combining buttery blondies with fresh seasonal flavors, perfect for a sunny day dessert.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp salt
• ▢ 0.5 cup white chocolate chips
• ▢ 0.5 cup fresh strawberries chopped

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter and brown sugar until smooth.
• Add eggs and vanilla extract to the mixture and beat until well combined.
• Stir in the flour and salt until just combined; do not overmix.
• Fold in white chocolate chips and chopped fresh strawberries gently.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Let bars cool completely in the pan before cutting into squares and serving.

Notes

These blondie bars can be stored in an airtight container for up to 3 days. Serve chilled or at room temperature.