Brown Butter Mini Egg Blondies (Print Version)
# Ingredients:
→ Blondie Base
01 -
8 tablespoons butter, cut into cubes
02 -
1 cup + 2 tablespoons all purpose flour
03 -
½ teaspoon kosher salt
04 -
¾ teaspoon baking powder
05 -
6 tablespoons packed brown sugar
06 -
3 tablespoons granulated sugar (or cane sugar)
07 -
1 large egg + 1 egg yolk
08 -
1 ½ teaspoons vanilla extract
09 -
2 teaspoons water
→ Mix-ins and Toppings
10 -
1 cup Cadbury Mini Eggs, roughly chopped
11 -
Maldon salt flakes for topping (optional)
# Instructions:
01 -
Heat the cubed butter in a small stainless steel saucepan over medium heat. Once melted, let it continue to cook for 2-5 minutes, swirling or stirring often. You'll know it's ready when it smells nutty like hazelnuts and turns an amber color. Remove from heat and pour into a heatproof glass bowl to cool to room temperature.
02 -
Position a rack near the center of the oven and preheat to 325°F. Line an 8x8 baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
03 -
In a small bowl, whisk together the flour, kosher salt, and baking powder until well combined.
04 -
In a medium bowl, combine the brown sugar, granulated sugar, and 2 teaspoons of water. Add the cooled brown butter and whisk thoroughly. Then add the egg, egg yolk, and vanilla extract and whisk until completely smooth.
05 -
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until halfway combined. Add the chopped mini eggs and continue folding just until no dry flour remains. Be careful not to overmix or your blondies will come out dry!
06 -
Transfer the batter to the prepared baking dish and smooth the top with your spatula. If desired, sprinkle additional chopped mini eggs on top for a prettier presentation.
07 -
Bake the blondies for 26-35 minutes or until golden. For a chewier, more fudgy texture, aim closer to 26 minutes. For a firmer cookie bar texture, bake closer to 35 minutes. If using, sprinkle with Maldon salt flakes while still warm.
08 -
Allow the blondies to cool completely to room temperature before removing from the pan using the parchment overhang. Transfer to a cutting board and slice into squares, wiping your knife between cuts for clean edges.
# Notes:
01 -
These blondies are perfect for Easter celebrations or any spring gathering with their festive pastel mini eggs.
02 -
The brown butter adds a deep, nutty flavor that elevates these blondies beyond a standard cookie bar.
03 -
For the best texture, be careful not to overbake - slightly underbaked is better than overbaked for blondies!