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Brown butter enhances the delicate sweetness of Cadbury Mini Eggs in these irresistible blondies. The nutty depth from browning the butter creates a perfect canvas for those iconic pastel-shelled chocolate eggs. Each bite delivers a chewy texture with pockets of chocolate that make these treats impossible to resist. I stumbled upon this combination almost by accident and haven't looked back since.
Last Easter, I brought these to a family gathering and my uncle who 'doesn't like sweets' ate three pieces. The combination of brown butter and quality chocolate simply works magic that converts even the most stubborn dessert skeptics.
Ingredients That Make Magic
- Salted butter: Creates the foundation with its rich, nutty flavor after browning
- All-purpose flour: Provides structure while maintaining that perfect chewy bite
- Brown sugar: Contributes deep caramel notes and essential moisture
- White sugar: Balances with clean sweetness and helps create crisp edges
- Eggs: Bind everything together while adding richness
- Extra egg yolk: Intensifies chewiness and creates a more tender crumb
- Pure vanilla extract: Complements the butterscotch undertones
- Cadbury Mini Eggs: Bring chocolate goodness and nostalgic Easter flavor
- Kosher salt: Enhances every other flavor and balances sweetness
- Maldon salt flakes: For finishing touches that elevate the entire experience
Baking Process
- Brown The Butter:
- Add butter to a small stainless steel saucepan over medium heat. Watch as it melts completely, then begins to foam and crackle. Swirl occasionally as the milk solids begin turning golden brown and releasing a nutty aroma. Remove immediately to prevent burning.
- Cooling Period:
- Transfer browned butter to a heatproof bowl. Allow it to cool completely to room temperature before using to prevent cooking your eggs when mixed.
- Preparation Steps:
- Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Dry Ingredients:
- Combine flour, kosher salt, and baking powder in a small bowl. Whisk thoroughly to ensure even distribution of leavening agents throughout the batter.
- Wet Mixture:
- In a medium bowl, whisk together cooled browned butter, brown sugar, white sugar, and a tablespoon of water for moisture. Add the whole egg, additional yolk, and vanilla extract, whisking until completely smooth.
- Bringing It Together:
- Fold the dry ingredients into the wet mixture until about halfway incorporated. Gently add roughly chopped Cadbury Mini Eggs and continue folding just until no flour streaks remain.
- Baking Time:
- Spread the thick batter evenly into your prepared pan. Press additional whole mini eggs into the surface for visual appeal. Bake for 25 minutes or until the top becomes golden and the center is just set.
- Cooling Phase:
- Exercise patience by allowing the blondies to cool completely for at least one hour before slicing. This crucial step allows the structure to set properly for clean cuts.
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I personally adore the mini eggs in this recipe because they maintain their integrity better than regular chocolate chips. Their candy shell creates a delightful textural contrast against the soft blondie base. My daughter always requests these for her spring birthday instead of traditional cake.
Perfect Pairings
Serve these blondies alongside fresh berries for a beautiful color contrast and welcome brightness. The slight acidity from strawberries or raspberries cuts through the richness perfectly. A scoop of vanilla bean ice cream transforms these bars into an elevated dessert worthy of company.
Customization Options
Transform these blondies by swapping Cadbury eggs for other seasonal candies throughout the year. Try chopped Reese's eggs at Easter, red and green M&Ms for Christmas, or classic chocolate chunks anytime. For more sophisticated palates, add a quarter cup of toasted walnuts or pecans for additional texture and nutty flavor.
Keeping Freshness
Store your blondies in an airtight container at room temperature to maintain optimal chewiness. They remain delicious for up to four days, though they rarely last that long in my household. If you need longer storage, wrap individual portions in plastic wrap then aluminum foil before freezing for up to three months.
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The journey of creating these brown butter Cadbury mini egg blondies reminds me why I fell in love with baking in the first place. There's something magical about transforming simple ingredients into something that brings such joy to others. The extra step of browning the butter might seem unnecessary to some, but it's that additional layer of flavor that elevates these from good to unforgettable.
Frequently Asked Questions
- → What does brown butter add to these blondies?
- Brown butter adds a rich, nutty, almost caramel-like flavor that takes these blondies to the next level. That extra step of browning the butter creates depth and complexity you can't get with regular melted butter.
- → Can I use regular chocolate chips instead of Cadbury Mini Eggs?
- Absolutely! While the mini eggs give these blondies their Easter flair, you can substitute equal amounts of chocolate chips, chunks, or even other candy pieces like M&Ms depending on the season.
- → How do I know when my butter is properly browned?
- Your butter is properly browned when it turns an amber color and smells nutty like hazelnuts. The milk solids will be golden brown bits at the bottom of the pan. Watch it carefully as it can go from browned to burnt quickly!
- → Why do the baking times vary so much?
- The different baking times allow you to customize the texture. Baking for around 26 minutes gives you a softer, fudgier blondie texture, while baking closer to 35 minutes creates a firmer, more cookie-like bar.
- → Can I make these blondies gluten-free?
- Though not tested specifically for this recipe, these blondies should work well with a 1:1 gluten-free flour substitute. Look for blends that contain xanthan gum for the best texture results.