Mini Egg Blondies
Adapted from www.chef-in-training.com
Finally, it’s here!!! We’ve been waiting as patiently as we can for one of our very favorite seasons… It’s mini egg season!!! We know, we know. You all thought our favourite season was Andes mint season; however, as good as that season is, mini egg season is slightly better!! Beautiful little gems of pure deliciousness… resistance, totally futile. Why not add them to your favorite brownies, cookies, dinner… too far? Nah, not in our books.
¾ cup of unsalted butter softened
1 cup brown sugar
½ cup white sugar
1 tbsp vanilla
1 egg yolk
2 cups of flour
½ tsp baking soda
½ tsp salt
2 cups mini eggs
Have a lovely assistant cream together the butter and sugars. Add the vanilla, egg and yolk, then beat until light and fluffy.
Sift together your dry ingredients and gradually add to the batter, mixing just until incorporated. Add however many mini eggs you have left after your quality control measures have been completed just being careful to not over mix.
Press batter into a well greased 9×9 baking dish and bake at 350 degrees for 25-30 minutes. Try your best to let them cool remembering though that with mini eggs, resistance truly is pointless.