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Brown Butter Cadbury Mini Egg Blondies Recipe

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4.4 from 54 reviews

These Brown Butter Cadbury Mini Egg Blondies combine the nutty, rich flavor of brown butter with the sweet crunch of chopped Cadbury Mini Eggs for a decadent treat. Perfectly chewy with a hint of salted crunch on top, these blondies are an irresistible springtime dessert that’s easy to prepare and sure to satisfy any sweet tooth.

  • Total Time: 45 minutes
  • Yield: 16 blondie squares

Ingredients

Butter

  • 8 tablespoons butter, cut into cubes

Dry Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¾ teaspoon baking powder

Sugars

  • 6 tablespoons brown sugar, packed
  • 3 tablespoons granulated sugar or cane sugar

Wet Ingredients

  • 1 large egg + 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons water

Add-ins

  • 1 cup Cadbury Mini Eggs, chopped, plus extra for topping

Toppings (optional)

  • Maldon salt for sprinkling

Instructions

  1. Brown the butter: Heat the cubed butter in a small stainless steel saucepan over medium heat. Once melted, continue cooking until the butter crackles and turns an amber color with a nutty aroma, about 2-5 minutes. Swirl or stir frequently to brown evenly.
  2. Cool the butter: Remove the pan from heat and pour the browned butter into a heatproof glass bowl. Allow it to cool to room temperature.
  3. Prepare for baking: Position a rack near the center of the oven and preheat to 325ºF. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
  4. Mix dry ingredients: In a small bowl, whisk together the flour, kosher salt, and baking powder until well combined.
  5. Combine sugars and wet ingredients: In a medium bowl, mix the brown sugar, granulated sugar, and 2 teaspoons water. Add the cooled brown butter and whisk until fully combined. Then whisk in the egg, egg yolk, and vanilla extract until smooth.
  6. Incorporate dry ingredients and Mini Eggs: Fold the dry ingredient mixture into the wet ingredients halfway. Then fold in the chopped Cadbury Mini Eggs until just combined, being careful not to overmix to avoid dry blondies.
  7. Transfer to pan: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle additional chopped Mini Eggs over the surface if desired.
  8. Bake: Bake for 26-35 minutes until golden. Baking closer to 26 minutes yields a traditional moist blondie texture, while closer to 35 minutes results in a firmer cookie bar texture. Optionally, sprinkle Maldon salt over the top immediately after baking.
  9. Cool and slice: Allow the blondies to cool completely in the pan to room temperature before lifting them out using the parchment overhang. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

  • Use unsalted butter to control the salt content precisely.
  • Browning butter imparts a deeper, richer flavor but watch carefully to avoid burning.
  • Do not overmix the batter once dry ingredients and eggs are combined to keep blondies moist.
  • Chilling the batter is not necessary but can help with easier cutting if desired.
  • Maldon sea salt enhances the flavor contrast but is optional.
  • Adjust baking time to achieve your preferred texture: shorter for chewier blondies, longer for firmer bars.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brown-butter-cadbury-mini-egg-blondies-recipe/