My love of food extends beyond just the eating and cooking of it. It goes down to the roots. This will be the fourth year for our little vegetable garden out back. Are we any good at it? No, not really. The first year we only did tomatoes. Simple enough and mostly we ignored them, which is why I think they grew so well, because when I pay too much attention I seem to bring death upon them. The next year I killed almost our entire batch of tomato and pepper starts by over watering and had to buy all new plants from the store. Last year we installed a drip system and under watered everything so our yield was low. We also endured the well strategized attack by squirrels, raccoons, and deer. The deer would trample the garden, knocking almost perfectly red tomatoes to the ground, the raccoons would pick up the tomatoes eat half and leave the other half on our fence in mockery, and finally, the squirrels would come and finish the job. Even after all this, we soldier on and last night planted this year's batch of tomato starts.
The beginnings of our garden
What does all this have to do with bourbon brown butter Cadbury Egg blondies? Not a heck of a lot. Except that starting the tomatoes and Easter remind me of spring and as we have discussed spring is full of dreams of warm weather and pulling tomatoes off the vine. And if we suffer garden defeat at the hands of squirrels again this year or by my own hand, at least we will have these blondies to console us. How was that for a seguay? These blondies are so easy to make and too delicious. Brown butter and the addition of a little bourbon or whiskey really amplify the caramel undertones of this delicious cookie bar. They are soft and chewy and, well, everyone loves Cadbury Mini Eggs so they have that going for them as well.
Bourbon Brown Butter Cadbury Egg Blondies
Adapted from Smitten Kitchen and Bakeaholic Mama
12 tbs of butter, browned and cooled
1 1/2 cups brown sugar
1 large egg
1 large egg yolk
2 tsps vanilla
1 tablespoon bourbon or whiskey (optional)
Pinch of salt
1 3/4 cups all purpose flour
1 1/2 cups crushed Cadbury Mini Eggs
Preheat oven to 350 degrees. Butter an 8" by 8" pan.
In a saucepan over medium high heat, brown the butter. To brown the butter melt it, whisking frequently, wait for it to foam and subside, once you see brown specks form remove it from the heat and you are done. Beat the cooled brown butter and brown sugar until smooth. Add the egg, egg yolk, vanilla, and bourbon and beat until combined.
Stir in salt and flour. Once combined, stir in Cadbury Eggs. Pour into prepared pan and bake 20-25 minutes. So easy and so good!