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PREP 15 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 125 g Unsalted butter
  • 180 g Golden caster sugar
  • 1 Medium egg
  • 275 g Plain Flour
  • 1 tsp Baking powder
  • 1 tbsp Cornflour
  • ½ tsp Sea salt
  • 250 g Mini Eggs
  • 100 g Chocolate chips
Mini egg cookie bar

Mini egg cookie bar

Brown butter cookie bars - somewhere between a cookie and a blondie

Is it just me or are Mini Eggs the best chocolate? I keep buying them and the bags keep disappearing, so I thought I would bake something with them instead of just smashing through a whole bag every night. The brown butter here adds a delicious extra dimension and your whole house will be smelling amazing!

  1. Preheat the oven to 180℃ and grease or line a 9 x 12 inch baking tin.
  2. Next brown the butter. Cut it into small cubes and add to a sauce pan. Melt it very gently on a low heat. It should start to foam, and once the frothing has subsided you will notice a darker colour. You are aiming for the colour of a light caramel, too dark and it will taste burnt, too light and you will miss out on the lovely nutty taste of the brown butter.
  3. Once you are happy with the colour of the butter, pour it into a heat proof bowl and allow to cool. It will retain its heat for a while so be careful not to burn yourself!
  4. Once it has cooled, whisk the sugar into the butter, allowing the sugar to dissolve nicely. After a couple of minutes whisking, add the egg and whisk for another minute. Don't rush the cooling step, otherwise your egg might scramble if the butter is too hot!
  5. Once you have a nice, smooth consistency, sieve the flour, baking powder, cornflour into the bowl. Add the salt, and mix with a wooden spoon. It might be a bit stiff but persevere and it will come together to make a very stiff cookie dough.
  6. Take your mini eggs in a bag and smash a few with a rolling pin. I like the texture of whole and broken ones, but that's up to you. Add the mini eggs and chocolate chips to the batter and stir up again.
  7. Take your dough and press it lightly into lined baking tray, squishing into the corners to get a smooth, even layer.
  8. Bake in the oven for around 20 minutes until the top is set. It might seem very raw inside but that will give it the squishiness.
  9. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack and/or cutting into 12-20 pieces, depending how hungry you are.
  10. Enjoy!
Mini egg cookie bar

Mini egg cookie bar

Brown butter cookie bars - somewhere between a cookie and a blondie

Is it just me or are Mini Eggs the best chocolate? I keep buying them and the bags keep disappearing, so I thought I would bake something with them instead of just smashing through a whole bag every night. The brown butter here adds a delicious extra dimension and your whole house will be smelling amazing!

PREP 15 minutes
TOTAL 45 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 125 g Unsalted butter
  • 180 g Golden caster sugar
  • 1 Medium egg
  • 275 g Plain Flour
  • 1 tsp Baking powder
  • 1 tbsp Cornflour
  • ½ tsp Sea salt
  • 250 g Mini Eggs
  • 100 g Chocolate chips
  1. Preheat the oven to 180℃ and grease or line a 9 x 12 inch baking tin.
  2. Next brown the butter. Cut it into small cubes and add to a sauce pan. Melt it very gently on a low heat. It should start to foam, and once the frothing has subsided you will notice a darker colour. You are aiming for the colour of a light caramel, too dark and it will taste burnt, too light and you will miss out on the lovely nutty taste of the brown butter.
  3. Once you are happy with the colour of the butter, pour it into a heat proof bowl and allow to cool. It will retain its heat for a while so be careful not to burn yourself!
  4. Once it has cooled, whisk the sugar into the butter, allowing the sugar to dissolve nicely. After a couple of minutes whisking, add the egg and whisk for another minute. Don't rush the cooling step, otherwise your egg might scramble if the butter is too hot!
  5. Once you have a nice, smooth consistency, sieve the flour, baking powder, cornflour into the bowl. Add the salt, and mix with a wooden spoon. It might be a bit stiff but persevere and it will come together to make a very stiff cookie dough.
  6. Take your mini eggs in a bag and smash a few with a rolling pin. I like the texture of whole and broken ones, but that's up to you. Add the mini eggs and chocolate chips to the batter and stir up again.
  7. Take your dough and press it lightly into lined baking tray, squishing into the corners to get a smooth, even layer.
  8. Bake in the oven for around 20 minutes until the top is set. It might seem very raw inside but that will give it the squishiness.
  9. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack and/or cutting into 12-20 pieces, depending how hungry you are.
  10. Enjoy!