Cadbury Egg Blonde Brownies
1 cup of butter, softened - *I used a soy margarine here so it would be dairy-free to accommodate allergies
3 cups of brown sugar
3 cups of flour
2 tsp. of vanilla
1 tsp. of baking powder
1 tsp. of salt
1 bag of Cadbury Mini Eggs - *I used a half bag of Hershey's white chocolate coated candy eggs and a 1/2 bag of dairy-free mini chocolate chips here instead
In a big bowl, mix all of ingredients together, except for the chocolates. Mix well until they are all creamed together. Then spread into a 10x15 jelly roll pan. I wasn't sure on if it was a prepared greased pan, so I took precautionary measures and used some parchment paper on the bottom. *Note, it worked great. Then sprinkle the chocolates on top of the batter. They will sink into the dough as they bake, so if you want to reserve some of the chocolate for the end, you could so it makes a nice topping! *Great tip from Julie here! Bake brownie bars for about 25-30 minutes at 350 degrees until golden brown and done. Wait until they are cool and cut to enjoy!
I made mine with half white chocolate Easter candy eggs and dairy-free chocolate chips to make it allergen-friendly for our whole family.
What a yummy and easy treat! These blonde brownies remind me of soft and chewy chocolate chip cookies! Thanks Julie and your grandmother for such a wonderful recipe!
Look at all of the amazing recipes for the April SRC post!