Description

A delicious soft and chewy Blondie with pastel candy coated Easter Eggs

Ingredients

1 stick unsalted butter, melted 1 cup packed light or dark brown sugar 1 large egg 1 tablespoon vanilla extract ¼ teaspoon Kosher salt or a pinch of table salt 1¼ cups all-purpose flour ½ teaspoon baking powder 1 cup candy coated chocolate mini eggs (about 7 ounces). You can use any variety you like.

Instructions

Preheat the oven to 350 F. Melt the butter in the microwave or in a pan on the stove top, set aside to cool while you prepare the pan. Line an 8x8 pan with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper and sides with baking spray (or butter). In a large bowl add the brown sugar, egg, vanilla and salt. Sir together till smooth and glossy. Add the flour and baking powder and stir till the batter forms (Batter will be quite stiff). Fold in about ¾ of the mini eggs, then transfer batter to the prepared pan and spread evenly (Your batter will seem to thin when spread out, but it will rise in the oven). Decorate with the remaining mini eggs, pressing them into the batter slightly. Bake for 20-25, maybe 30 minutes depending on how well your oven keeps temp. The top should look dry and a little flaky and the side should look crisp. Keep in mind a Blondie is a Browny without cocoa and should be soft and chewy, not moist and fluffy.

Serves

9

Blondie Bars