Ingredients
Equipment
Method
- Melt the butter in a small saucepan over medium-low heat. Increase heat slightly to medium and stir continuously until the butter browns and smells nutty. Turn off heat and let it cool slightly.
- Preheat your oven to 180C/350F. Line an 8-inch square baking tray with parchment paper.
- In a mixing bowl, combine the cooled brown butter and brown sugar. Beat with an electric whisk until pale and creamy, about 4-5 minutes. Add the egg and vanilla, and beat to combine.
- Sift in the flour, baking powder, bicarbonate of soda, and salt. Fold these dry ingredients into the wet ingredients using a spatula until just combined. Reserve a handful of whole mini eggs, then stir the rest into the dough.
- Tip the cookie dough into the prepared baking tray and press to level. Bake for 15-18 minutes, until the top is golden with a light crust but still soft underneath.
- Remove from the oven and immediately press the reserved mini eggs into the top. Let the bars cool completely in the tin before cutting into pieces.
Notes
Brown butter adds a wonderful flavor but is optional; you can use regular melted butter. Fold in dry ingredients gently to keep the cookie bars tender. Press the reserved mini eggs firmly into the warm cookie crust. Ensure the bars are completely cool before cutting for clean slices.