½cup(1 stick or 113 g) unsalted butter, melted and cooled
1cup(200 g) light brown sugar, packed
1teaspoonsvanilla extract
1large egg
1cup(200 g) chopped mini chocolate eggs, I used Cadbury
Instructions
Preheat the oven to 350°F. Line an 8-inch by 8-inch pan with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, whisk together melted butter and brown sugar until combined. Add egg and vanilla and mix well. Add the flour mixture and stir just until combined (careful not to overmix). Fold in chopped mini eggs.
Transfer batter to prepared baking pan. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares and serve.
Notes
Store blondies in an airtight container for up to a week.Freeze blondies wrapped in plastic wrap and aluminum foil for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature.Recommended tools: Kitchen scale, mixing bowl, whisk, 8x8 pan