Butter Egg Mini Blondies (Print Version)
# Ingredients:
→ Blondie Foundation
01 -
8 tablespoons diced butter
02 -
1 cup + 2 tablespoons plain flour
03 -
½ teaspoon fine kosher salt
04 -
¾ teaspoon baking powder
05 -
6 tablespoons tightly packed brown sugar
06 -
3 tablespoons white sugar
07 -
1 whole large egg + 1 yolk
08 -
1 ½ teaspoons pure vanilla extract
09 -
2 teaspoons cold water
→ Additions and Garnishes
10 -
1 cup chopped Cadbury Mini Eggs
11 -
Maldon salt sprinkles for finishing (if you want)
# Instructions:
01 -
Put cubed butter in a small steel pot over medium heat. After it melts, cook for 2-5 minutes, giving it a swirl now and then. It's done when it smells nutty and turns golden brown. Take it off the heat and let it cool down in a glass bowl.
02 -
Put your oven rack near the middle and warm it to 325°F. Put parchment in an 8x8 baking dish with extra hanging over the sides so you can lift it out later.
03 -
Take a small bowl and mix flour, salt, and baking powder together until they're all combined.
04 -
In another bowl, stir brown sugar, white sugar, and water. Pour in the cooled brown butter and mix well. Drop in the egg, extra yolk, and vanilla, then stir until it looks smooth.
05 -
Using a spatula, fold dry stuff into wet stuff until partly mixed. Toss in the candy pieces and keep folding just until no dry spots remain. Don't mix too much or your treats will turn out dry!
06 -
Dump the batter into your lined pan and smooth the top flat. If you want it to look nice, throw some extra candy pieces on top.
07 -
Let them bake for 26-35 minutes until golden. Want them chewy and soft? Go for 26 minutes. Like them more firm? Aim for 35. Sprinkle with salt flakes while they're still warm if that's your thing.
08 -
Wait until they're totally cool before pulling them out with the parchment. Move to a cutting board and slice into squares. Wipe your knife between cuts for tidy edges.
# Notes:
01 -
These sweet treats work great for Easter parties or spring get-togethers with their colorful candy bits.
02 -
Toasting the butter gives these bars a rich, nutty kick that makes them way better than regular cookie squares.
03 -
For the yummiest texture, don't cook them too long - a little underdone works better than overdone!