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–+ servings
Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers
5 from 2 votes

Mini Egg Cookie Bars

Take your Easter baking to the next level with these Mini Egg cookie bars! Featuring a rich, toffee-scented brown butter base and a generous helping of crushed Cadbury Mini Eggs, these bars are thick, chewy, and decadently fudgy. This easy traybake recipe is much faster than making individual cookies - just mix, press into a tin, and bake!
Servings 16 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 110 g (½ cup) unsalted butter
  • 200 g (1 cup + 1 tbsp) brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 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

  • Place the butter in a small saucepan and heat over medium-low to melt the butter. Once it is completely melted, turn the heat up slightly to medium and cook, stirring continuously so the milk solids do not catch and burn. The butter mixture will bubble and go foamy, and eventually will start to brown. Turn the heat off when the melted brown butter is a deep golden colour, before it burns. It will smell nutty and delicious. Leave to cool a little before using.
  • Preheat the oven to 180C/350F. Line an 8" square baking tray with parchment paper then set it aside whilst making the cookie dough.
  • Place the cooled (but still liquid) butter in a mixing bowl with the brown sugar. Beat using an electric hand whisk until paler and creamy, about 4-5 minutes. Add in the egg and vanilla and beat to combine.
  • Sift in the flour, baking powder, bicarbonate of soda (baking soda) and salt and fold in using a spatula. Reserve a good handful of whole mini eggs, then tip the rest into the cookie dough, mixing to evenly combine.
  • Tip the cookie dough into the prepared tin and press to level evenly. Bake the cookie dough for 15-18 minutes until golden and the top has a light crust. It will still feel soft underneath if you push down on the top.
  • Remove from the oven and immediately push the reserved mini eggs into the top of the cookie crust. Leave to cool in the tin. Once cool, cut into pieces and serve. Enjoy!

Notes

  • Brown butter is not essential in making this recipe, you could just as easily use simply melted butter. However, it does give the whole bake a wonderful flavour, so I think the extra effort is well worth it!
  • Once you combine the butter and sugar, keep mixing it all together. It takes a few minutes, but eventually the mixture will turn pale and creamy. Be patient, it's worth it!
  • Fold the dry ingredients in rather than beating in. This is to prevent overworking the gluten in the flour, so keeping the cookies tender and chewy, and not tough.
  • When pushing the reserved mini eggs into the top of the cookie, don't be afraid to give it a push to break the top crust of the cookie. As the eggs settle into the warm cookie dough, they will melt slightly and become one with the top crust.
  • Leave to cool completely before attempting to cut this up. The cookie dough is likely to still be soft once out of the oven, so cooling allows it to firm up and not fall apart when cut.
  • Use a really sharp knife to cut the bars. Try running the knife until hot water for a few seconds before cutting it. Not only will it make it easier to cut, but it will give you wonderful clean slices too.
    • Author: Andrea
    Calories: 226kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Bashing Mini Eggs for the Perfect Crunch, Best Homemade Mini Egg Bars UK, Brown Butter Easter Cookie Traybake, Easy Mini Egg Cookie Bars Recipe, How to Brown Butter for Baking, One-Bowl Easter Cookie Bars, Pressing Mini Eggs into Warm Cookie Dough

    Nutrition

    Calories: 226kcal