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 8x8 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.