Gooey, perfectly buttery, and laced with chocolate eggs - this Mini Eggs Cookie Pie is the only Easter baking recipe you need for the holiday! Serves 4-6.
To brown the butter, keep stirring until the butter is bubbling and has turned golden brown in colour with some brown speck at the bottom. Remove from heat and immediately transfer into a mixing bowl.
Mix in brown sugar to the browned butter. Then mix in the egg.
120 g Light Brown Sugar, 1 Egg
Sieve in plain flour and baking powder. Mix to combine.
150 g Plain Flour, ¾ tsp Baking Powder
Stir in vanilla extract and a pinch of sea salt. Then mix in ¾ pack of mini eggs.
1 tsp Vanilla Extract, Pinch of Sea Salt, 86 g Mini Eggs
Press cookie dough onto a lined 8-inch baking tin. Top with remaining mini eggs and a sprinkle of sea salt.
Bake the cookie pie in the oven for 15-20 minutes until golden on top.
Allow to cool down for 20-30 minutes before removing from tin. Serve with ice cream if you like!
Want that picture-perfect cookie pie look with mini eggs clearly visible on top? Make sure you have saved some mini eggs to top the cookie dough before baking.Notes for making Brown Butter:
The key to making the perfect brown butter is to keep stirring and keep an eye on the colour.
Once the butter has melted and started to foam up, you'll need to pay 100% attention to the colour. When you start to notice a golden colour beneath the foam and bits of brown speck – that’s your cue that your brown butter is ready.
To prevent the brown butter from browning further and burning, you should immediately transfer the brown butter into a heat-proof mixing bowl.
It is recommended to cut the butter into equal cubes/slices before you start browning them. This is to ensure the butter gets cooked evenly.