Cadbury Blondies Recipe
4 years ago
A surprising shock from last week's Easter Egg Hunt was the hit that was the Cadbury Egg Blondie bars. Who knew they would be the toast of the snack table? Several people aske if it was a carmel cookie, because it seemed so doughy.
I had to post the recipe. I found the original on Pinterest, but it had European meaurements, so I had to adjust them for myself. So here is the breakdown:
9 oz butter
3/4 brown sugar
2/3 (not quite 2/3) caster sugar
1 1/3 cup flour
1½ tsp vanilla extract
a pinch sea salt
bag of Cadbury Eggs
Preheat the oven to 375 degrees (I did mine at 350, cause I had a glass pan). Grease and line an 8 x 8 in square pan.
Melt the butter in a saucepan over medium–low heat. Stir in both sugars and cook for 2 minutes, or until the butter is melted and the mixture turns a creamy toffee color and looks smooth. Take off the heat and set aside.
Whisk the eggs, vanilla and salt together. Add the melted butter/sugar mixture until combined, then whisk in the flour until smooth (it looks like a pale brown color). Pour the batter into the prepared pan and bake for 20 minutes.
While the blondie is cooking, cut a cup of the Cadbury eggs in half. It can be hard to cut the eggs in half (It is a huge win when the egg already had a crack in it-made it SO much easier to cut)
After the 20 minutes, take the blondie out of the oven and scatter the mixture of halved and whole Cadbury eggs on top. Press the eggs into the blondie mixture and don’t worry if the surface cracks at little. Once it cools, it will flatten and the cracks won't be visible. Put the pan back into the oven for an additional 10 minutes or until the blondie is pale golden-brown.
Cool the blondie in the pan for at least 10 minutes before cutting into squares. Personally, I threw it in the fridge for a couple hours, so it is easier to cut up. You can serve it warm or cold.