I'm usually more of a dark chocolate person but come Easter time, these little milk chocolate eggs are practically irresistible. The pale, matte hues, the crispy vanilla-flavored shells, the creamy milk chocolate centers. Add them to some kind of cookie or bar, even better. I added the pink sea salt to cut the sweetness and add some contrast. And cause salted desserts are the best. And browning the butter is such a simple step but adds such a delicious depth of flavor to the bars.
Brown Butter Blondies with Cadbury Eggs + Himalayan Pink Salt
makes about 12 large bars
1 c butter, browned and cooled
1 1/2 c brown sugar
2 eggs, room temperature
1 T vanilla extract
2 1/4 c all purpose flour
3/4 t baking soda
3/4 t kosher salt
10 oz bag of cadbury mini eggs, crushed
pink himalayan sea salt, for sprinkling
In a saucepan over medium heat, melt the butter and cook until golden brown and it smells nutty. Allow to cool. Add the cadbury eggs to a sealable plastic bag and lightly crush with a rolling pin and set aside.
Preheat oven to 350 degrees. Butter and flour a 9 x 13 inch baking pan and line with parchment to make it easier to pull the bars out after they bake.
In a mixing bowl whisk together the flour, baking soda and flour and set aside. In another bowl, combine the melted brown butter and brown sugar. Whisk in the eggs and vanilla extract. Whisk in the dry ingredients to combine. Fold in the crushed cadbury eggs. Add the batter to the baking dish and sprinkle the top with the pink himalayan salt. The batter will be quite thick and it may seem like you don't have enough batter to cover the whole pan, but don't worry. It will spread out and rise quite a bit. Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely then remove from pan using parchment and slice into bars.