Mini Egg Cookie Bars

Cut Easter blondies on a cutting board next to a bowl of candy eggs.

5 from 10 votes

These chewy Mini Egg Cookie Bars are the ultimate Easter dessert with mini Cadbury Eggs baked right inside! Use simple pantry ingredients and rich browned butter to make this foolproof blondie recipe that everyone will love.

Prep Time30

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: easy easter dessert recipe, mini egg bars, mini egg blondies, mini egg cookie bars

Servings: squares

Calories: 536kcal

Author: Tara Teaspoon

Ingredients

1¼ cups (2½ sticks) unsalted butter
2¼ cups (288 g) all-purpose flour
1½ teaspoons baking powder
1½ teaspoons fine salt
2 cups light brown sugar packed
½ cup granulated sugar
3 large eggs
2½ teaspoons vanilla extract
¾ cup toasted sweetened coconut*
1½ cups Cadbury Mini Eggs coarsely chopped

Instructions

Grease a 9-by-13-inch baking pan with cooking spray and line pan with parchment paper, leaving a little excess overhanging the sides. If desired, secure excess paper with metal clips. Set aside.
In a saucepan over medium heat, melt butter, stirring occasionally, until milk solids turn deep golden brown. Remove from heat and transfer to a mixing bowl, scraping all the delicious browned bits from the pan. Let cool.
In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
Heat oven to 350ºF. In the bowl of an electric mixer fitted with the paddle attachment, stir together cooled browned butter, and both sugars into a coarse mixture.
Add eggs and vanilla and beat on medium-high speed until light in color, smooth, and fluffy, about 3 minutes.
Add flour mixture and blend until only a few streaks of flour remain. Use a spatula to fold in the toasted coconut and chopped Cadbury Mini Eggs. Mix until just thoroughly combined.
Pour dough into prepared pan and smooth into an even layer. If desired, top with additional crushed mini eggs.
Bake until a cake tester inserted into the center comes out almost clean, 35 to 40 minutes. The edges should look golden and the center should look slightly underdone. The bars will finish cooking as they cool. Do not overbake.
Transfer to a wire rack to cool completely before removing from pan. When ready to serve, use the excess parchment as handles to lift the bars onto a cutting board. Use a sharp knife to cut the bars into squares and serve.
Leftovers can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months.

Video

Notes

*To toast coconut, spread thinly on a baking sheet and bake in a 350ºF oven for 4 to 6 minutes. Check frequently and stir as needed to allow for even browning.

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