Chewy Brown Butter Easter Blondies

5 from 9 votes

These Chewy Brown Butter Easter Blondies are a simple and festive treat to make for Easter.They’re rich, soft, and packed with a deep brown butter flavor and plenty of Easter candy in every bite.

Prep Time25

Cook Time35

Total Time1

Servings: 9 blondies

Author: Maria Corcuera

Equipment

1 8x8 inch baking pan

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 cool
1 Cup (227 g) unsalted butter
Pre-heat your oven to 350 F. Line a 8x8 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 combined
1/2 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 dough
2 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

Notes

Expert Tips

Watch the butter closely over medium heat so it doesn’t burn during the cooking process
Look for brown specks and a nutty smell to know when the butter is ready
Let the browned butter cool to room temperature before mixing to avoid scrambling the eggs
Use a small bowl to set aside chocolate candies so you can easily reserve some for topping
Don’t overbake; a slightly soft center gives you that chewy blondies texture
Press the batter evenly for even baking and clean slices

Frequently Asked Questions

How should I store these blondies?

Store them in an airtight container at room temperature for up to 3 days. They will stay soft and chewy.

Can I make them ahead of time?

Yes. You can bake them a day in advance and keep them covered. The flavor actually deepens as they sit.

Can I freeze these blondies?

Yes. Once cooled, wrap them well and freeze for up to 2 months. Thaw at room temperature before serving.

Can I use different chocolate candies?

Yes. Use your favorite type of easter eggs or any chocolate candies you like. It’s a great way to use leftover easter candy.

Why are my blondies too dry?

They were likely baked too long. Pull them out when the center still looks slightly soft for best results.

What makes brown butter blondies different?

The browned butter adds a deeper, nutty flavor compared to the buttery richness of regular butter, making them more flavorful.

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