Brown Butter Easter Blondies
We decided this year the Easter Bunny would get something sweet instead of carrots; my daughters are convinced that there’s no chance that the Bunny likes carrots better than desserts, so we made these soft and chewy Brown Butter Easter blondies, with big chunks of white chocolate and milk chocolate Easter eggs.
They’re made with brown butter, which gives them a nutty and very special flavor! (Watch this video to see their little hands struggling with the dough)
What is Brown Butter and why is it so special?
Also known as beurre noisette (hazelnut butter) or liquid gold, brown butter is butter that’s been cooked past its melting point until solids separate. It’s the secret weapon for many savory and sweet dishes! it’s simple enough to make, only one ingredient and will ramp up any dish.
Even though beurre noisette sounds intimidating, it’s super simple to make. You’ll need a light colored pot so you can see more clearly the change of color while butter is cooking; keep a close eye, brown butter burns fast!
You’ll have to stir or swirl the pan constantly to prevent the milk solids sticking to the bottom of the pan. Your butter will start to boil and foam, and slowly start to change to a darker color and smell nutty and fragrant. Keep a close eye, it could burn very easily!
Want to try different recipes with brown butter? follow this link for some amazing Brown Butter Chocolate Chip Rice Krispies treats
What you’ll need
- Butter: make sure it’s unsalted. It will give flavor and tenderness to your cookie bars, and when browned, it will add flavor and aroma
- Granulated sugar: will help with sweetening and flavoring
- Brown sugar: it will add chewiness to your bars
- Vanilla extract: compliments the flavors
- Eggs: will bind together your ingredients and add structure
- All-purpose flour: will give texture and help the dough hold its shape
- Baking soda: will help your cookie bars rise
- Cornstarch: will add tenderness to the bars
- Salt: balances the sweetness
- White Chocolate and Milk Chocolate eggs: this are the add-ins of your cookies
How long will my Blondies last?
These will last for up to 3 days when kept in an air-tight container at room temperature. When frozen, these could be kept for up to 3 months.
Take a look at the links below for more Easter recipes:
Double Chocolate Easter Cookies
Adorable Easter Bunny Cupcakes
Easy Puff Pastry Braid Recipe with Jam
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Brown Butter Easter Blondies
Ingredients
- 1 Cup unsalted butter
- 1/2 Cup granulated sugar
- 1 Cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 1/2 Cup all-purpose flour measured using the spoon-and-level method
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 Cup white chocolate in big chunks
- 1 Cup Milk chocolate Easter eggs half chopped in big chunks and half whole
Instructions
- Over a light colored sauce pan or pot, start melting your butter in low heat; turn your heat to medium, -stir or swirl the pan constantly- your butter will start to boil and foam, then it will start to darken and smell nutty and fragrant. Keep a close eye, it could burn very easily! When reaching desired color, remove from heat and let cool1 Cup (227 g) unsalted butter
- Pre-heat your oven to 350 F. Line a 8×8 in baking pan with parchment paper and set aside
- Start by mixing your cooled browned butter and sugars, add eggs and vanilla and mix until just combined1/2 Cup (100 g) granulated sugar, 1 Cup (220 g) brown sugar, 2 teaspoons vanilla extract, 2 large eggs
- Incorporate your flour, baking soda, cornstarch and salt and mix until combined, your dough will be very thick. Use your hands to mix in 3/4 of your chocolate eggs and white chocolate chunks (save the rest for later) spreading them evenly throughout the dough2 1/2 Cup (312.5 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt, 1 Cup (236.6 g) Milk chocolate Easter eggs, 1 Cup (132 g) white chocolate
- Add your dough to your prepared baking pan and press until you have an even layer; place on top your remaining chocolate eggs and white chocolate chunks for garnish
- Bake for 35-40 minutes, let them cool for 10 minutes over your pan and then transfer them -using your parchment paper to lift- to a wire rack to cool completely
- Cut in even squares when completely cooled
