Description
These Brown Butter Cadbury Mini Egg Blondies are chewy, rich blondies with a nutty brown butter base studded generously with chopped Cadbury Mini Eggs. Perfectly balancing sweet and salty flavors with a tender texture, these bars bake to golden perfection and are easy to prepare, making them an irresistible treat and the star of any dessert table!
Ingredients
Brown Butter Base
- 8 tablespoons butter, cut into cubes
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 6 tablespoons packed brown sugar
- 3 tablespoons granulated sugar or cane sugar
- 1 large egg
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
Mix-ins and Topping
- 1 cup Cadbury Mini Eggs, chopped
- Maldon sea salt for topping (optional)
Instructions
- Brown the butter: In a small stainless steel saucepan over medium heat, melt the butter completely. Continue cooking, swirling or stirring frequently, until the butter crackles and turns a fragrant amber color with a nutty aroma, about 2-5 minutes depending on water content.
- Cool the butter: Remove the saucepan from heat and pour the browned butter into a heatproof glass bowl. Allow to cool to room temperature before proceeding.
- Preheat and prepare baking dish: Preheat your oven to 325°F (163°C) and position a rack near the center. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the blondies.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, and baking powder until well combined. Set aside.
- Mix sugars and brown butter: In a medium bowl, mix the brown sugar, granulated sugar, and 2 teaspoons water. Add the cooled brown butter and whisk until smooth and combined.
- Add eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is completely smooth and homogenous.
- Incorporate dry ingredients and mini eggs: Using a rubber spatula, gently fold in the flour mixture until halfway combined. Then fold in the chopped Cadbury Mini Eggs, finishing the fold until just combined to avoid over-mixing and drying out the blondies.
- Transfer batter to pan: Pour the batter into the prepared baking pan and smooth the surface with your spatula. Optionally sprinkle additional chopped Mini Eggs on top for extra texture and color.
- Bake: Bake the blondies in the preheated oven for 26 to 35 minutes. Baking closer to 26 minutes yields a moist, chewy blondie, while 35 minutes produces a firmer, cookie bar texture. They should be golden on top.
- Cool and serve: Allow the blondies to cool completely to room temperature in the pan. Then lift them out using the parchment paper overhang and cut into squares, wiping your knife between cuts for clean edges.
Notes
- Butter choice: Using salted butter balances the sweetness well, but you may opt for unsalted butter and use the kosher salt as written in the recipe. Avoid using both salted butter and extra salt together to maintain balance.
- Gluten-free option: This recipe has not been directly tested with gluten-free flour but should work well with blends suitable for baking blondies. Recommended gluten-free flours include Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour.
