Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
This recipe marries the rich, nutty flavor of browned butter with the colorful sweetness of Cadbury eggs. These Browned Butter Cadbury Egg Blondies are perfect for celebrating the Easter season, offering a twist on traditional blondies that’s both visually appealing and deliciously satisfying. Let’s explore the nuances of this recipe, the science behind its components, and tips for achieving the perfect blondie texture.
If you are like me, you love any reason the celebrate. Adding a holiday flare to my desserts is so much fun. Why be plain when being extra is so much more fun? These colorful Cadbury Eggs are just what you need when creating an Easter inspired dessert. If you are looking for more Easter treats, check out my Coconut Cream Pie and Coconut Cake, they are perfect for the Easter season.
The Chemistry of Browned Butter Cadbury Egg Blondies
The magic of these blondies lies in the browned butter, which undergoes the Maillard reaction to develop a complex array of flavors and aromas, ranging from nutty to caramel. This base is enhanced by the creaming of butter and sugars, introducing air into the mixture for a soft, tender crumb. The structure of the blondies comes from the gluten formed when the flour is mixed with the wet ingredients, while baking soda and cream of tartar work together to leaven the batter, ensuring a rise that’s just right – not too dense, not too cakey. The Cadbury eggs add pockets of chocolatey sweetness, their sugary shells melting slightly to create bursts of color throughout.
Why brown butter for blondies?
Browning butter adds depth to the flavor profile of blondies, introducing notes of nuttiness and caramel that regular melted butter can’t achieve. This rich foundation complements the sweetness of the Cadbury eggs, making each bite a layered experience of flavors. If you love browned butter as much as I do, check out my Browned Butter Banana Cupcakes.
Can I substitute Cadbury eggs with other chocolates?
While Cadbury eggs are recommended for their festive appearance and unique taste, you can substitute them with other chocolate candies or chips. However, for an authentic Easter treat, sticking to Cadbury eggs captures the holiday spirit.
How do you know when blondies are perfectly baked?
Blondies are done when the edges are set and lightly browned, and a toothpick inserted in the center comes out with a few moist crumbs. They should not be over baked to maintain their characteristic chewiness.
Why did my blondies turn out cakey instead of chewy?
Cakey blondies often result from over mixing the batter or incorporating too much flour. Measure your ingredients accurately and mix just until combined to preserve the dense, chewy texture blondies are known for.
How do I achieve the perfect browned butter?
Mastering the art of browning butter can transform your cooking, making the process enjoyable and worry-free. Begin by placing your butter in a small saucepan over a medium flame until it melts completely. Shortly after melting, the butter will enter a boiling phase, accompanied by a series of popping sounds. These sounds are crucial cues during the browning process, so pay attention.
As the boiling continues, a thick foam will develop, yet the popping will persist. At this point, it’s essential to stay close and listen attentively. The moment the popping ceases, while at the same time the foam remains, it signifies it’s the time to remove the butter from the heat.
By gently stirring the butter, you’ll notice brown specks appearing through the foam, accompanied by a rich, nutty aroma. This indicates that your browned butter is ready.
What is in browned butter Cadbury egg blondies?
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Shortening
Being 100% fat, it provides a flakier texture and prevents spreading because it does not melt down in the oven.
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Cadbury Eggs
Introduces a seasonal twist, adding chocolatey sweetness and festive color.
Storage Tips
Blondies can be stored in an airtight container at room temperature for up to 5 days, ensuring they remain moist and chewy. For longer storage, wrap individual blondies tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Freezing
Both the dough and baked blondies freeze well. For dough, press into a pan, wrap well, and freeze. Bake from frozen, adding a few minutes to the baking time. Baked blondies should be wrapped individually and stored in a freezer-safe bag.
Making Ahead
Prepare the blondie batter up to two days in advance and store it in the refrigerator. When ready to bake, let the dough come to room temperature for easier spreading in the pan. This flexibility makes it easy to enjoy fresh blondies with minimal preparation time.
Recommended Products
Why make browned butter Cadbury egg blondies?
By following this detailed guide to creating Browned Butter Cadbury Egg Blondies, you’re well on your way to adding a memorable and delicious treat to your Easter celebrations. Rich in flavor, texture, and seasonal cheer, these blondies are sure to become a holiday favorite.
Recipes You May Love
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Browned Butter Cadbury Egg Blondies
Ingredients
- 1/2 cup unsalted butter *browned
- 1/2 cup shortening *butter flavored
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp cream of tartar
- 2 cups Cadbury eggs
Instructions
- In a medium sauce pan melt the butter, once the butter is melted allow it to boil. Keep an eye on it, it will boil and then thick white foam will appear on top. Listen closely, once the butter stops making any popping noise, the butter is browned. Take off of the heat. Stir and you should see little brown bits and smell a nutty aroma.
- Pour the browned butter into a medium sized glass bowl, add the brown sugar into the hot butter and stir. Allowing some of the sugar to dissolve in the butter.
- Preheat your oven to 375 degrees
- In a standing mixer add the browned butter mixture and granulated sugar. Whip until the butter has cooled.
- Add in the eggs and vanilla, mix until combined.
- Stop the mixer and pour in the flour, baking soda, salt and cream of tartar. Mix until combined and a dough is formed.
- In a large plastic Ziploc bag, add the Cadbury eggs. Hit with a rolling pin to break the eggs up into smaller chunks. Pour the broken eggs into the dough and fold in.
- Spread dough into a greased and parchment paper lined 9×13 pan
- Bake for 16 minutes. Remove and allow them to cool before enjoying!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
