• Salted Butter • Light Brown Sugar • Granulated Sugar • Large Eggs • Pure Vanilla Extract • All-Purpose Flour • Baking Powder • Salt • Cadbury Mini Eggs • Semisweet Chocolate Chips
Lightly crush the mini eggs in a ziploc bag with a rolling pin, making big and small pieces. Preheat the oven and line an 8-inch baking pan with a parchment paper sling.
Add the butter to a medium saucepan over medium heat.
First it will melt, then foam.
As soon as you start to notice a nutty fragrance and little browned bits on the bottom of the saucepan, remove it from the heat immediately.
Cool the browned butter for about 5 minutes and add it to a large mixing bowl with both types of sugar. Mix with an electric mixer until combined, about 1-2 minutes.
Add the eggs and vanilla extract.
Beat with an electric mixer for 2-3 minutes until thickened and light.
Add the flour, baking powder, and salt to the wet ingredients, then mix on low speed just until combined. It's okay if a few streaks of flour remain.
Dump in the crushed Cadbury mini eggs and chocolate chips. Reserve some mini eggs for sprinkling on top before baking.
Stir until the mix-ins are evenly distributed throughout the batter.
Spread the thick blondie batter into your prepared pan and sprinkle with a handful of those reserved Cadbury eggs.
Bake the blondies in a 350°F oven for 30-35 minutes until golden brown on top.
Once the blondies have cooled, lift them out of the pan with the parchment paper sling and use a long, sharp knife to slice them into squares.
Grab a bag of Cadbury mini eggs from the store before Easter is over so you can make these even after the holiday!
These Easter blondies are incredible! The browned butter blondie base sets the tone for dessert excellence, but the addition of roughly crushed Cadbury mini eggs as a mix-in really sends them over the top in the best possible way.
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