Sourdough Mini Egg Cookie Bars
These sourdough mini egg cookie bars are thick and soft with a deep, nutty flavour from browned butter and a lovely softness from sourdough discard. The dough is loaded with chopped chocolate and mini eggs, then topped with mini egg halves before baking. They are the perfect Easter bake and come together in one bowl.
Ingredients
- 140 g unsalted butter
- 100 g granulated white sugar
- 65 g soft brown sugar
- 100 g sourdough discard starter
- 1 large egg
- 1 tsp vanilla extract
- 190 g all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 50 g dark chocolate roughly chopped into chunks
- 125 g mini eggs plus extra halves to press into the top
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, for around 3-4 minutes until the milk solids have turned golden brown and the butter smells nutty. Pour immediately into a large heatproof bowl, scraping in all the browned bits. Cool at room temperature for 10 minutes, then refrigerate until completely cold and solid. You can leave it overnight. It will weigh around 112-115g at this point, having lost some water during browning.140 g unsalted butter
- Beat the cold browned butter on its own with an electric hand mixer for about a minute until loosened and slightly fluffy. Add the granulated sugar and brown sugar and continue beating for about 2 minutes until light and fluffy. Because browning removes the water from the butter and changes the fat structure when it re-solidifies, it creams more easily from cold than regular butter would. If you don't have an electric mixer, let the butter sit out at room temperature for a little while first until it softens slightly before beating. 100 g granulated white sugar, 65 g soft brown sugar
- Add the sourdough discard, egg, and vanilla and mix until well combined. 100 g sourdough discard starter, 1 large egg, 1 tsp vanilla extract
- Whisk together the flour, baking soda and salt. Add this to the butter mixture and mix until almost combined with just a few dry streaks remaining. Add the chopped chocolate and stir to combine. 190 g all-purpose flour, 3/4 tsp baking soda, 1/2 tsp salt, 50 g dark chocolate, 125 g mini eggs
- Preheat the oven to 180°C (350°F) regular oven. Line an 8x8-inch (20x20cm) baking pan with baking paper, leaving some overhang on the sides to help lift the bars out later.
- Fold most of the mini eggs through the dough. Scoop the dough into the prepared pan and spread it out evenly with the back of a spoon or a small offset spatula. Press mini egg halves shell-side up into the top of the dough, distributing them evenly across the surface.
- Bake for 25-28 minutes until the top is set and golden.
- Leave the bars to cool completely in the tin before removing and slicing. Slice into 16 pieces with a sharp knife.
Notes
Sourdough starter: Any unfed discard at 100% hydration (equal weights flour and water) works here. It doesn't need to be active or freshly fed.
Mini eggs: The 125g of mini eggs is folded through the dough, with extra halves pressed shell-side up into the top just before baking. To halve mini eggs cleanly, cut them one at a time with a sharp knife, pressing down firmly. This gives the most control and the cleanest result. Alternatively, place them in a zip-lock bag and crush with a rolling pin for more irregular pieces. Depending on your brand, you may notice a little colour from the candy coating in the batter; this is fine and doesn't affect the flavour.
Chocolate: I recommend chopping a chocolate bar rather than using chips as the uneven pieces melt more nicely. Dark chocolate (60-70% cocoa) balances the sweetness of the mini eggs well, but milk chocolate works if you prefer.
Make ahead: Spread the dough into the pan and fold through the mini eggs, cover tightly, and refrigerate for up to 3 days before baking. Press the halves into the top just before it goes in the oven. The flavour deepens with a cold rest.
Pan size: A 9x9-inch (23x23cm) pan also works but the bars will be slightly thinner. Reduce the bake time by 3-4 minutes and check a little earlier.
Storing: Store at room temperature in an airtight container for up to 5 days. Freeze well-wrapped for up to 3 months.
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Nutrition
Serving: 1barCalories: 215kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 138mgPotassium: 47mgFiber: 1gSugar: 15gVitamin A: 257IUVitamin C: 0.2mgCalcium: 27mgIron: 1mg
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