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Top view of cookie bars with crushed chocolate eggs and mini candy eggs scattered on a white marble surface, along with small pastel confetti candies.

Mini Egg Blondies

Sarah Allison
Brown butter base, extra yolk for chew, pastel-studded and gooey in the center. One bowl, no mixer, minimal cleanup.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

Ingredients
 

  • ½ cup (113.5 g) 1 stick salted butter
  • 1 cup (220 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1½ tsp vanilla extract
  • 1¼ cups (150 g) all-purpose flour, spooned and leveled
  • ½ tsp baking powder
  • ½ tsp Diamond Crystal kosher salt, if using Morton or any other brand, use ¼ tsp
  • 1 (255 g) 9 oz bag Cadbury mini eggs, chopped
  • ⅓ cup (60 g) semisweet chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides. Lightly spray with nonstick spray.
  • Chop the mini eggs using a sharp knife on a cutting board, or place them in a zip-lock bag and break them up with a rolling pin. Set aside a heaping ¼ cup of the chopped eggs for the topping. Set the rest aside for the batter.
    1 9 oz bag Cadbury mini eggs,
  • In a light-colored saucepan over medium heat, melt the butter, swirling occasionally, until golden amber and nutty-smelling, about 4-5 minutes. If your butter is cold straight from the fridge, it'll take a couple of extra minutes to reach the browning point; that's normal. Pour immediately into a large heat-safe bowl and cool for 10 minutes.
    ½ cup 1 stick salted butter
  • Whisk both sugars into the cooled brown butter until combined. Add the egg, egg yolk, and vanilla and whisk vigorously for 60 seconds until the mixture looks glossy and slightly thickened.
    1 cup light brown sugar,, ¼ cup granulated sugar, 1 large egg, 1 egg yolk, 1½ tsp vanilla extract
  • Switch to a rubber spatula. Fold in the flour, baking powder, and salt until just combined and no dry streaks remain. Do not overmix.
    1¼ cups all-purpose flour,, ½ tsp baking powder, ½ tsp Diamond Crystal kosher salt,
  • Fold the crushed mini eggs (minus the 1/4 cup) and all of the chocolate chips into the batter.
    ⅓ cup semisweet chocolate chips
  • Spread the batter evenly into the prepared pan. Scatter the reserved ¼ cup of chopped mini eggs across the top, pressing in gently.
  • Bake for 22-24 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out mostly clean.
  • Remove from the oven and allow to cool completely in the pan set on a wire rack before lifting out and slicing.

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Video

Brown Butter Mini Eggs Blondies

Notes

Make ahead: These taste better the next day. Bake the day before, cool completely, cover with foil, and store at room temperature overnight.
Storage: Airtight container at room temperature up to 5 days; refrigerator up to 1 week; freezer up to 2 months
Calories: 130kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 23mgSodium: 95mgPotassium: 56mgFiber: 1gSugar: 18gVitamin A: 33IUCalcium: 26mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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