EASTER EGG BLONDIES by NancyC
Makes an 8 x 8″ pan, about 9 blondies

1/2 cup (1 stick) butter, melted (you can use salted or unsalted)
3/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (9 or 10-ounce) package Cadbury Mini Eggs, divided (chop 1 cup of the mini eggs to stir in the batter and keep the rest, almost 1/2 cup, whole, to use for scattering on top)

Preheat oven to 350˚F. Grease an 8 x 8″ square baking pan or line with parchment paper; set aside.

In large or medium-size bowl, add the melted butter and brown sugar, blending well. Then add the egg and vanilla extract, mixing everything well. Next, add the flour, baking powder, and salt, mixing until all ingredients are combined (do not over-mix).

Fold in the 1 cup of chopped mini eggs and mix until evenly distributed in batter. Add batter into prepared baking pan, spreading it evenly.

Bake at 350˚F for 20 minutes, then remove from oven briefly to scatter and slightly press the remaining mini eggs on top; bake for an additional 10 minutes, until edges are golden and center is set (a toothpick inserted in the center should come out clean).

Cool completely in pan, then cut into squares.

NOTE: An easy way to “chop” the mini eggs is to put them them in a zip top bag and crush into chunky pieces with a rolling pin.

Recipe from NancyC | nancy-c.com