Brown Butter Cadbury Mini Egg Blondies Recipe
Indulge in these rich and gooey Brown Butter Cadbury Mini Egg Blondies, a delightful treat perfect for spring or any time you crave a sweet, nutty dessert. Brown butter adds a deep, nutty flavor that perfectly complements the sweet Cadbury Mini Eggs baked inside these soft, chewy blondies. Topped with a sprinkle of optional Maldon salt, they balance sweetness with a touch of savory crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 8 tablespoons butter, cut into cubes
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 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
Topping (Optional)
- Maldon salt, for sprinkling on top
Instructions
- Brown the Butter: Heat the butter in a small stainless steel saucepan over medium heat. Once melted, continue cooking for 2-5 minutes while swirling the pan occasionally until the butter turns an amber color and smells nutty.
- 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.
- Prepare Oven and Pan: Position a rack near the center of the oven and preheat to 325ºF (163ºC). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, kosher salt, and baking powder. Set aside.
- Mix Sugars and Butter: In a medium bowl, combine brown sugar, granulated sugar, and 2 teaspoons water. Add the cooled brown butter and whisk until smooth.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the batter is completely smooth.
- Fold in Dry Ingredients and Mini Eggs: Using a rubber spatula, fold in the dry flour mixture until just halfway combined. Then fold in the chopped Cadbury Mini Eggs until fully incorporated without overmixing.
- Transfer and Smooth Batter: Spread the batter evenly into the prepared pan using the spatula. Optional: sprinkle additional chopped Mini Eggs on top.
- Bake: Bake in the preheated oven for 26-35 minutes until golden. For a softer blondie, aim closer to 26 minutes; for a firmer, cookie-bar texture, bake up to 35 minutes. Optional: sprinkle with Maldon salt immediately after baking.
- Cool and Serve: Allow the blondies to cool to room temperature in the pan before lifting out using the parchment overhang. Cut into squares, wiping the knife blade between cuts for clean edges.
Notes
- Using high-quality butter is key for a rich browned flavor.
- Brown butter cooks quickly; watch closely to prevent burning.
- You can substitute cane sugar for granulated sugar if preferred.
- Don't overmix batter to keep blondies soft and moist.
- Chilling the batter briefly before baking is not necessary but can ensure even texture.
- Maldon salt is optional but adds a nice contrast to the sweetness.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.