Easter Blondies with Mini Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
170 grams unsalted butter
02 -
300 grams light brown sugar
03 -
1 large egg
04 -
1 large egg yolk, at room temperature
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2 teaspoons vanilla extract
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1/2 teaspoon fine sea salt
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1/4 teaspoon baking powder
08 -
191 grams all-purpose flour
09 -
255 grams mix of Cadbury mini eggs and dark chocolate chips, divided
10 -
Flaky sea salt for sprinkling
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8 by 8-inch metal pan with foil or parchment paper and spray with non-stick cooking spray.
02 -
In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
03 -
Add the egg, egg yolk, and vanilla extract to the cooled butter-sugar mixture and whisk vigorously until smooth. Stir in the salt, baking powder, and flour using a rubber spatula. Gently fold in 170 grams of the mix-ins.
04 -
Pour the batter into the prepared pan and top evenly with the remaining 85 grams of mix-ins.
05 -
For a soft center, bake for 25 to 28 minutes until the edges are lightly golden but the center still jiggles. For a firmer texture, bake for 30 to 35 minutes until the edges are golden brown and the center is set. Cool the blondies on a wire rack before cutting.
06 -
Sprinkle with flaky sea salt before serving. Allow the blondies to cool completely for optimal texture.
# Notes:
01 -
If the bottoms of your baked blondies are slightly greasy, allow them to sit overnight on a wire rack covered with plastic wrap to set completely.
02 -
Using a light-colored metal pan is recommended for even baking, as glass, ceramic, and silicone pans may lead to uneven results.