Spring-y Salted S'mores Blondies

I’m not a regular blondie, I’m a cool blondie, peeps!

SPRING-Y SALTED S’MORES BLONDIES

Time: 1 hour // Servings: 16

INGREDIENTS

  • 3 1/2 cups heat-treated flour

  • 1 tablespoon cornstarch

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups brown sugar

  • 11 tablespoons unsalted butter, at room temperature

  • 1/2 cup pasteurized egg whites, at room temperature

  • 2 tablespoons vanilla extract

  • 3/4 cup Cadbury mini eggs, roughly chopped

  • 3/4 cup graham crackers, roughly chopped

  • 3/4 cup peeps, roughly chopped (it helps if you freeze before chopping)

  • Flaky sea salt, like Maldon, for topping

DIRECTIONS

  • Preheat the oven to 350 degrees and line an 8”x8” pan with parchment paper.

  • In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium speed until light and fluffy; about 4 minutes. Use a rubber spatula to scrape the bowl. Add egg whites and vanilla and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

  • Remove the bowl from the mixer and use a rubber spatula to mix in 1/2 cup each of the Cadbury eggs, peeps, and graham crackers.

  • Use a rubber spatula to spread the dough in the lined pan in an even layer. Top with the reserved 1/4 cup of each topping and sprinkle with flaky sea salt.

  • Bake for 30-35 minutes, until the edges are golden brown and the center set and lightly golden brown.

  • Remove from the oven and let cool on a wire rack for 15 minutes. Slice into squares and serve warm.

  • Store in an airtight container at room temperature for up to 3 days.

Kristen Page