Mini Egg Blondies (Cookie Bars)
Servings: 16
Print Recipe
Ingredients
- 1 cup (226g) salted butter melted
- 1 1/2 cups (280g) light brown sugar lightly packed
- 1/4 cup (50g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups (260g) all purpose flour spooned and levelled
- 1/2 tsp baking powder
- 1/2 tsp kosher salt or 1/4 tsp table salt
- 1 cup (200g) mini eggs crushed and divided
Instructions
- Preheat oven to 350°F.
- Line a 9×9 baking pan with parchment paper, or spray with non-stick spray.
- Combine the melted butter, brown sugar, white sugar, and vanilla in a large bowl. Using a hand mixer, on low speed, mix for 1-2 minutes until well combined and the sugar crystals have dissolved.
- Add the eggs and mix on low speed, just until the ingredients are combined.
- Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
- Crush the mini eggs, then fold them into the batter, leaving about 1/4 cup of the eggs aside to sprinkle on the top.
- Spread the batter into the prepared 9×9 pan, then press the remaining 1/4 cup of mini eggs into the top.
- Bake for 30-35 minutes until golden brown, the top feels set, and a toothpick inserted in the center comes out mostly clean.
- Move the pan to a cooling rack. Once cool, if you have used parchment, lift the bars out of the pan to slice. Otherwise, you can cut them in the pan and remove them.
- Store in an airtight container at room temperature for up to a week, or in the freezer for several months.
Notes
To crush the mini eggs, we recommend placing them in a ziplock bag and crushing them with a rolling pin. This will prevent them from rolling and is safer than trying to chop them.
If you are using a glass pan, you may need to increase the bake time. Using the toothpick test is the best way to test for doneness.