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The BEST Mini Egg Blondies! Chewy, brown butter cookie base studded with Cadbury mini eggs! These are absolutely delicious and will be the star of your Easter table!
RAVE reviews!
That was the scene when I was recipe testing these mini egg blondies.
I happen to be headed out the door to meet some friends, and with a batch of mini egg blondies freshly out the oven, I knew I’d be polishing off the whole batch if I didn’t get them out of the house. Plus, my friends never say no to dessert.
What I didn’t expect was for them to be a hit unanimously. Maybe it was the nutty brown butter. Or the chewy texture. The fact that the blondie base has just a hint of sweetness while the mini cadbury eggs were the star of the show. Or the subtle notes of Maldon sea salt to curb the sweetness from the chocolate eggs. Maybe it was all of those things combined.
Whatever it was, it’s a known fact that those easter candy eggs literally make the best brown butter mini egg blondies recipe I’ve ever had or shared.
Other reasons why I love these mini egg blondies:
- They require no chilling. Once you have the brown butter and it’s cooled to room temperature, you mix it all in a bowl and into the oven it goes
- You don’t need to make dough balls. Cadbury mini egg cookies would be great, but they require way more work
- You don’t need a stand mixer
- They’re perfect for the easter desserts table
Ingredients for cadbury mini egg blondies
- Butter: I like to use salted butter for this recipe. In fact, that happens to be true for all of my dessert recipes. However, using salted butter and then using a ½ teaspoon salt does make this blondies very light on the sweetness scale. So, my suggestion would be that if you want a dessert that is the traditional level of sweet, use unsalted butter and add salt to the recipe. Now if you happen to be like me where you want your desserts to be balanced, and a have a hint of sophistication, then I say go for it! We prefer this recipe with both salted butter and the kosher salt added in.
- All-Purpose flour: the flour absorbs all the browned butter and gives these cookie bars that desired chewy texture. For best results, I suggest using unbleached all-purpose flour for this recipe.
- Kosher Salt:I not only use salted butter in this recipe, but I also add kosher salt to help flavor these blondies. If you generally prefer sweeter desserts, use unsalted butter to help the sugar stand out a bit more. If you only have unsalted and prefer the less sweet version, add just another tiny pinch of salt along with what the recipe already calls for.
- Baking Powder: is the leavening agent used to help aid the blondies to rise. When the wet ingredients mix with the dry ingredients, a chemical reaction occurs in the dough which produces carbon dioxide gas. This helps add just a bit of lift to these cookie bars.
- Sugar: we’re using both brown sugar and granulated sugar for this recipe. The white sugar adds a hint of crispness to the edge of the blondies while the brown sugar gives them that signature blondies butterscotch flavor and chewy texture. The higher ratio of brown sugar to granulated makes these bars deliciously chewy.
- Eggs: Eggs add structure to baked goods. The additional yolk will help make these mini egg blondies more dense and chewy. Egg whites add a lot of moisture to a recipe, cutting back on one makes thes blondies chewy and soft!
- Vanilla extract: Vanilla just adds to the butterscotch flavor. It pairs so beautifully with the nuttiness of lightly browned butter.
- Cadbury Mini Eggs: Trust me, you’re going to want to buy a bag of these in bulk because they are so poppable and also because you undoubtedly will be asked to make these mini egg cookie bars again! If you didn’t want to use mini eggs or don’t have enough on hand, feel free to swap some or all of them for chocolate chips or white chocolate chunks.
- Maldon Salt: a sprinkle of salt on top just to finish is always optional but oh so yummy!
Instructions for making Mini Egg Blondies
- Let’s make browned butter. Grab a small stainless steel saucepan. You don’t want to use a pan with a dark interior as it makes it very difficult to spot whether the brown butter is browned or burnt! Then add then utter and melt it down. Once the butter melts, allow it to crackle and continue cooking. Swirl the pan so that the heat disperses evenly throughout the butter and doesn’t burn the milk solids too quickly. If you’re scared the will go super quick, you can turn the know to low heat and let it continue browning.
- Let the butter cool. Remove the butter to aheatproof bowl and let it cool completely before using it to make blondies.
- Prep first. Position a rack near the center of the oven and preheat the oven before you do anything else. You’ll also want to line a square baking pan with parchment paper or you can use foil and just spray it generously with cooking spray. Make sure to leave a little bit of overhang so that you can easily remove the bars from the bakingpan.
- Whisk the dry ingredients. In a small bowl, combine the dry ingredients – flour, kosher salt, and bakingpowder. Whisk it and then set it aside for now.
- Mix the wet ingredients too. Grab a medium bowl and whisk together the melted butter and both the brown sugar, white sugar, a two teaspoons of water. The reason we add water is to add moisture that evaporated during the browning of the butter back into the blondies. We want these to be moist and delicious! When mixed, add the egg, yolk, and vanilla and continue to whisk until the eggs are completely combined.
- Make the cookie bar dough. Switch to a rubber spatula or a wooden spoon and fold in the dry ingredients until it’s halfway mixed. Add the chopped Cadbury mini eggs and mix until *just* combined. Don’t overmix or you’ll end up with dry blondies.
- Bake them. Transfer the blondiebatter into the prepared baking dish. Try not to eat the batter raw! You can dot the dough with additional chopped mini eggs if you want to give it a bit more color on top! Bake them until golden on top. Bake slightly longer if you prefer them crisp, and more like a cookie bar texture! Sprinkle them with a generous pinch of flaked sea salt if you prefer a sweet and salty bar.
- Cool them before slicing. Allow the bars to cool for at least 1 hour before cutting. Then cut and serve with an ice cold glass of milk!
Storing tips: Place leftover blondies in an airtight container. Blondies taste best when consumed within 3-4 days.
Gluten free friends: I haven’t tested this recipe with gluten free flour but do think it’s one of those that would easily work. This and this are my favorite gluten free flours to use in baked goods.
If you like this recipe, you need to try:
- Brown Butter Pecan Chocolate Chip Blondies
- Brown Butter Rice Krispies Treats
- Peanut Butter and Jelly Oat Bars
- Apple Crumble Bars
- Key Lime Pie Bars
Brown Butter Cadbury Mini Egg Blondies
The BEST Mini Egg Blondies! Chewy, brown butter cookie base studded with Cadbury mini eggs! These are absolutely delicious and will be the star of your Easter table!
Ingredients
- 8 tablespoons butter cut into cubes (see notes)
- 1 cup + 2 tablespoons all purpose flour
- ½ teaspoon kosher salt see notes
- ¾ teaspoon baking powder
- 6 tablespoons brown sugar packed
- 3 tablespoons granulated sugar or cane sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 cup Cadbury Mini Eggs chopped
- Maldon salt for topping (optional)
Instructions
- BROWNING BUTTER: Heat the butter in a small stainless steel saucepan over medium heat. Once the butter melts, let it continue to crackle and brown for a total of 2-5 minutes. Browning time depends on how much water is in the butter. Grab the handle and gently swirl the pan and swirl or stir often.
- LET IT COOL: Remove saucepan from stove when butter smells like hazelnuts and is an amber color. Pour into a heatproof glass bowl. Let cool to room temperature.
- PREP: Position a rack near the center of the oven and preheat to 325ºF. Line an 8×8 baking pan with parchment paper. Leave an overhang so you can lift the blondies easily. Set aside.
- COMBINE: In a small bowl, combine flour, kosher salt, and baking powder. Whisk till combined and set aside.
- WHISK: In a medium bowl, add the brown sugar, granulated sugar, and 2 teaspoons of water. Add the prepared brown butter and whisk to combine. Then add the egg, egg yolk, and vanilla and whisk until completely smooth.
- MIX: Using a rubber spatula, fold in the dry ingredients until about halfway combined. Then, add the chopped mini eggs and finish folding until *just* combined. Over mixing will cause the blondies to come out dry!
- TRANSFER: Transfer the batter to the prepared baking dish and smooth out with the spatula. Speckle with additional chopped mini eggs if desired.
- BAKE: blondies for 26-35 minutes or until golden. The texture of the blondies depends on how long you bake the bars. Closer to 26 minutes produces a true blondie, whereas cooking them closer to 35 minutes will produce a cookie bar texture. Sprinkle with Maldon salt, if you'd like.
- COOL: to room temperature before removing from the pan. Then, cut on a cutting board. Wipe blade between cuts for sharp edges.
Notes
- Butter: I prefer to use salted butter for this recipe because I like the balance of sweet and salty. However, if you prefer your desserts to be the traditional amount of sweet, I suggest using either the salt that the recipe calls for or salted butter, but not both. You can always add extra Maldan salt on top, but you can take it away!
- Gluten free friends: I haven't tested this recipe with gluten free flour but do think it's one of those that would easily work. This and this are my favorite gluten free flours to use in baked goods.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g
Nutrition information is automatically calculated, so should only be used as an approximation.
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