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Brown butter brings out the sweet taste of Cadbury Mini Eggs in these mouthwatering blondies. The toasted, nutty flavor from browning butter works perfectly with those cute pastel-covered chocolates. You'll love the chewy bites with hidden pockets of melty chocolate that make you want more. I found this mix by chance and it's been my go-to ever since.
When I made these for our Easter family get-together last year, my uncle who always says he doesn't care for desserts ended up eating three pieces. There's something almost magical about mixing brown butter with good chocolate that wins over even the toughest dessert critics.
Tasty Essential Components
- Salted butter: Gets transformed into a nutty base once browned
- All-purpose flour: Gives the perfect structure while keeping everything chewy
- Brown sugar: Adds moisture and those lovely caramel hints
- White sugar: Creates crispy edges and balances the sweetness
- Eggs: Hold everything together and make them rich
- Extra egg yolk: Makes them extra chewy with a softer texture
- Pure vanilla extract: Works with the butterscotch flavors
- Cadbury Mini Eggs: Bring chocolatey goodness and Easter memories
- Kosher salt: Makes all other flavors pop and cuts the sweetness
- Maldon salt flakes: A finishing touch that takes everything up a notch
Cooking Steps
- Make The Brown Butter:
- Put butter in a small steel pan over medium heat. Let it melt fully, then watch for foaming and crackling. Give it a few swirls as the milk bits turn golden and smell nutty. Take it off the heat right away so it won't burn.
- Let It Cool:
- Pour your browned butter into a heat-safe bowl. Wait until it's totally room temperature before using it or you might end up cooking your eggs too early.
- Get Ready:
- Heat your oven to 350°F. Put parchment paper in an 8×8 inch baking dish, leaving some hanging over the sides for lifting out later.
- Mix Dry Stuff:
- Stir together flour, kosher salt, and baking powder in a small bowl. Mix well so the rising agents spread evenly in your batter.
- Blend Wet Items:
- In another bowl, mix your cooled brown butter, brown sugar, white sugar, and a tablespoon of water for extra moisture. Add the whole egg, extra yolk, and vanilla, then stir until smooth.
- Put It All Together:
- Fold your dry mix into the wet mix until partly combined. Then gently add chopped Cadbury Mini Eggs and keep folding just until you can't see any flour.
- Into The Oven:
- Spread your thick mix evenly in your lined pan. Press some whole mini eggs on top to make it pretty. Bake about 25 minutes until golden on top and just set in the middle.
- Cooling Time:
- Be patient and let the blondies cool fully for at least an hour before cutting. This wait helps them set up right so you can get clean slices.
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I really love using mini eggs because they hold up better than regular chocolate chips. Their candy coating adds a nice crunch against the soft blondie underneath. My daughter always asks for these instead of cake when her birthday comes around in spring.
Great Food Companions
These blondies taste amazing with some fresh berries on the side for color and brightness. Strawberries or raspberries have just enough tang to cut through the richness. Want to make it fancy? Add a scoop of real vanilla ice cream and you've got a dessert good enough for any dinner party.
Ways To Switch It Up
You can change these blondies throughout the year by using different candies. Try Reese's eggs for Easter, Christmas M&Ms in December, or just regular chocolate chunks whenever you want. If you like something more grown-up, toss in a quarter cup of toasted walnuts or pecans for extra crunch and flavor.
Keeping Them Fresh
Keep your blondies in a sealed container at room temp to stay chewy. They'll taste great for about four days, though at my house they never stick around that long. Need to save them longer? Wrap each piece in plastic then foil and pop them in the freezer for up to three months.
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Making these brown butter Cadbury mini egg blondies reminds me why I fell for baking in the first place. There's something special about turning basic ingredients into treats that make people happy. Some might think browning butter isn't worth the extra time, but it's that little extra touch that turns these from just okay to something people won't forget.
Frequently Asked Questions
- → What does brown butter add to these blondies?
- Brown butter brings a toasty, nutty, almost toffee-like flavor that really makes these blondies special. Taking time to brown the butter adds layers of taste you just won't get with plain melted butter.
- → Can I use regular chocolate chips instead of Cadbury Mini Eggs?
- You bet! While the candy eggs give these treats their Easter charm, you can swap in the same amount of chocolate chips, chunks, or even other candy pieces like M&Ms depending on what time of year it is.
- → How do I know when my butter is properly browned?
- Your butter has browned right when it turns amber and smells toasty like hazelnuts. You'll see golden brown flecks at the bottom of your pan. Keep a close eye on it since it can go from perfectly browned to burnt in seconds!
- → Why do the baking times vary so much?
- The different cooking times let you pick your favorite texture. Baking around 26 minutes gets you a softer, gooier blondie, while cooking closer to 35 minutes makes a firmer, more cookie-like square.
- → Can I make these blondies gluten-free?
- While we haven't tried it with this exact recipe, these blondies should turn out fine with a 1:1 gluten-free flour mix. Try to find blends with xanthan gum for the best results.