Description
Deliciously chewy cookie bars packed with mini eggs and rich brown butter for a delightful treat.
Ingredients
- 110 g (½ cup) unsalted butter
- 200 g (1 cup + 1 tbsp) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 210 g (1 ½ cups) plain (all purpose) flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 250 g (1 ¼ cups) mini eggs, some lightly crushed, divided
Instructions
- Melt the unsalted butter in a saucepan over medium-low heat, stirring continuously until it turns a deep golden brown.
- Allow the melted butter to cool slightly before adding the brown sugar to a mixing bowl.
- Using an electric hand whisk, beat the mixture until creamy and light in color, about 4-5 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Sift together the flour, baking powder, bicarbonate of soda, and salt, then fold them into the butter and sugar mixture.
- Save a handful of whole mini eggs for later, then fold the rest into the cookie dough.
- Transfer the dough to the lined baking tin, pressing it down evenly.
- Bake for 15-18 minutes until golden.
- Remove from the oven and gently push the reserved mini eggs into the top of the warm cookie crust.
- Allow the bars to cool in the tin before cutting them into pieces to serve.
Notes
For best results, allow the butter to cool enough to avoid scrambling the egg when mixed.
