Another Easter treat coming at you today!
I really wish I were a better photographer, because my pictures do not do these blondies justice. They are so good.
I love love love all things Cadbury, so I knew I had to incorporate them into a recipe this month. And I knew that recipe would be amazing because of the dreamy chocolate. (No, Cadbury did not sponsor this post.)
Originally I was thinking a brown butter blondie with crème eggs. But then I brought home a bag of the candy eggs and, after eating two handfuls, decided I’d better bake them into something quick, before I did irreparable harm to my waistline. And I just happened to have a bag of coconut in the cupboard.
So these blondies were born. I knew they’d be good because how could they be anything but? Coconut, chocolate, sugar, butter. . .all the best stuff in life in one bite.
I just didn’t realize they’d be this good. The blondie base is moist and buttery and the macaroon topping is sweet and gooey and together, they make for one heck of a good cookie.
And you guys, I’m already thinking macaroon topping will be my new marshmallows; you’ll probably see an inordinate amount of recipes that require bags upon bags of flaky delicious goodness. I hope you’re a coconut person.
If you’re not a coconut person just leave the topping off. I think the blondies will still be delicious. The coconut is just so seasonal and makes me think of tulips and crocuses and the earth waking up after a long, sleepy winter.
And ohhhhh, the cinnamon—even though it’s such a small amount—takes these cookies to a whole new level of deliciousness. It adds such a nice depth of flavor. If you’re not a cinnamon person you can definitely leave it out, but I love how it just adds a little something extra and unexpected.
Please forgive my ugly photography. Someday it’ll be better! Maybe. Definitely.
- 1/2 cup unsalted butter, melted
- 1 cup packed dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- generous 1 cup coarsely chopped Cadbury mini eggs*
- 3 large egg whites, at room temperature
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 cups sweetened flaked coconut
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees. Grease an 8-inch square baking pan, then line with parchment paper, allowing excess paper to hang over the edges of the pan. Grease and flour parchment paper and set pan aside.
- Whisk melted butter and sugar together in a large mixing bowl. Whisk in the egg and beat by hand for 2 minutes. Whisk in vanilla extract.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Add to butter-sugar mixture all at once. Stir until just combined, then fold in chocolate eggs. Batter will be very dry.
- Spread batter into prepared pan.
- Beat egg whites and salt just until soft peaks form. Lightly fold in remaining ingredients.
- Drop macaroon topping over blondie batter and carefully spread to the edges of the pan.
- Bake blondies for 22 to 25 minutes, until topping is golden brown around edges.
- Cool blondies completely on a wire rack before cutting into squares and serving.
- Store in refrigerator for up to 3 days, or freezer for up to 3 months.
- *The mini candy coated milk chocolate eggs, not mini crème eggs.