I found this recipe on Instagram and with Easter approaching I thought I’d share this fun festive treat.
INGREDIENTS 2 sticks (16 tbsp) plus 5 tbsp unsalted butter separated 2 cups brown sugar 2 large eggs 1 tsp salt 4 tsp vanilla 1 ½ cups all purpose flour 1 tsp baking powder ¼ tsp baking soda 1 ½ cup semisweet chocolate chips 1 cup milk chocolate chips ½ cup Easter M&M’s, Eggies or similar candy for sprinkling on top
METHOD 1. Preheat oven to 350 degrees 2. Brown 2 sticks of butter, then transfer to a large mixing bowl. Chop remaining butter into TSP sized pieces and stir into the mixing bowl (be careful the mixture will seize*). 3. Use a hand mixer or rubber spatula to mix in brown sugar, about 1 min. Then add the eggs and vanilla and stir to combine. 4. Add baking powder and soda and mix then add flour and mix until almost totally combined. 5. Fold in Chocolate chips. The batter will be fairly think. 6. Pour into a 8x8” baking pan lined with parchment paper, smooth and sprinkle on remaining M&M’s or Eggies. 7. Bake for 30- 35 min until golden brown, it will still be wobbly when you pull it out (trust the process). If it is browning too fast then put tin foil over it for the last five minutes of baking. 8. Don’t be mad at me but you have to let this cool for 2 hours before cutting and eating (if you need it sooner, 30min in the fridge will do the trick too). 9. Highly recommend serving this with vanilla ice cream.
NOTE: to make gluten free, sub 1:1 gf flour mix and add ½ tsp xantham gum. You may need to add another 10-15 min to the bake tie as I notice gf flour takes longer to bake
* Tips to help prevent seizing - The term refers to the mixture becoming lumpy or curdled. Its often due to cold ingredients, especially eggs and milk, causing the fat, likely butter, to separate and break the emulsion. Ensure all ingredients, especially eggs, milk, and butter, are at room temperature before mixing. Don't Overmix: Mix only until the ingredients are combined, and avoid overmixing, especially when adding flour.
** lightly adapted from @whatsgabycookin cookbook “Everyday California Food”
Easter M & M Cookie Bars
I found this recipe on Instagram and with Easter approaching I thought I’d share this fun festive treat.
INGREDIENTS
2 sticks (16 tbsp) plus 5 tbsp unsalted butter separated
2 cups brown sugar
2 large eggs
1 tsp salt
4 tsp vanilla
1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
1 ½ cup semisweet chocolate chips
1 cup milk chocolate chips
½ cup Easter M&M’s, Eggies or similar candy for sprinkling on top
METHOD
1. Preheat oven to 350 degrees
2. Brown 2 sticks of butter, then transfer to a large mixing bowl. Chop remaining butter into TSP sized pieces and stir into the mixing bowl (be careful the mixture will seize*).
3. Use a hand mixer or rubber spatula to mix in brown sugar, about 1 min. Then add the eggs and vanilla and stir to combine.
4. Add baking powder and soda and mix then add flour and mix until almost totally combined.
5. Fold in Chocolate chips. The batter will be fairly think.
6. Pour into a 8x8” baking pan lined with parchment paper, smooth and sprinkle on remaining M&M’s or Eggies.
7. Bake for 30- 35 min until golden brown, it will still be wobbly when you pull it out (trust the process). If it is browning too fast then put tin foil over it for the last five minutes of baking.
8. Don’t be mad at me but you have to let this cool for 2 hours before cutting and eating (if you need it sooner, 30min in the fridge will do the trick too).
9. Highly recommend serving this with vanilla ice cream.
NOTE: to make gluten free, sub 1:1 gf flour mix and add ½ tsp xantham gum. You may need to add another 10-15 min to the bake tie as I notice gf flour takes longer to bake
* Tips to help prevent seizing - The term refers to the mixture becoming lumpy or curdled. Its often due to cold ingredients, especially eggs and milk, causing the fat, likely butter, to separate and break the emulsion. Ensure all ingredients, especially eggs, milk, and butter, are at room temperature before mixing. Don't Overmix: Mix only until the ingredients are combined, and avoid overmixing, especially when adding flour.
** lightly adapted from @whatsgabycookin cookbook “Everyday California Food”