Mini Eggs Blondies

Mini Egg bars cut into squares and served on small plates with a glass of milk on the side and a bowl of Mini Eggs.

5 from 1 vote

These Easter blondies are made with chopped Cadbury Mini Eggs and browned butter for the ultimate Easter cookie bar treat!

Prep Time15

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 379kcal

Author: Janice Lawandi

Equipment

Ingredients

190 grams bleached all-purpose flour for softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
2.5 mL baking powder
1.25 mL baking soda
115 grams unsalted butter
150 grams light brown sugar
50 grams granulated sugar
1 large egg(s)
15 mL pure vanilla extract
200 grams Mini Eggs coarsely chopped, plus extra for garnishing
rainbow sprinkles optional but sprinkles will make these even more festive!

Metric - US

Instructions

Preheat the oven to 350 ºF (175 °C). Butter an 8x8-inch (20x20-cm) metal brownie pan and line the bottom with a square of parchment. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a small saucepan on medium–high heat, melt the butter, swirling the pan often. Continue heating the butter and swirling often until the milk solids at the bottom of the pan begin to brown. The browned butter will smell nutty when it's done. Set aside to cool slightly.
In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
Mix in the chopped Easter chocolate. The dough should be quite thick.
Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely. You can use a flat-bottomed glass to press the dough into the corners and smooth it out.
Bake the blondies for 25 to 30 minutes. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned and chewy.
Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
Store in an airtight container.

Notes

For softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
For a 9x9 brownie pan, the blondies will be thinner and will take less time to bake. Start checking them after 20 minutes to see if they are done!
You can also bake this recipe in a 7x11-inch rectangular metal baking pan.
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!

Nutrition