8 T butter 1 1/2 c dark brown sugar 1 1/2 t vanilla 1/2 t sea salt 2 L eggs + 1 L egg yolk 1 1/2 c flour 3/4 t baking powder Frosting 6 T butter 3/4 c powdered sugar 1 c robin eggs
Preheat the oven to 350F. Line an 8x8” baking dish with parchment paper (leave excess on sides to use as a handle for lifting out of the pan).
In a microwave-safe bowl, melt butter in 20 sec increments. Stir in brown sugar, vanilla and salt.
Stir in the eggs and the egg yolk, and stir very well until incorporated. Sprinkle flour and baking powder on top, and stir until well-mixed and no streaks of flour remain.
Sprinkle the flour and baking powder on top, and stir until well-mixed and no streaks of flour remain.
Pour the blondie batter into the prepared pan, and bake it on the center rack of the oven for about 23 min. You shouldn’t see any wet batter on the toothpick.
Let cool in the pan for about 10 min, and then lift the blondies out and let them cool completely on a cooling rack.
Frosting Combine butter and powered sugar in a mixing bowl and beat until fluffy, about 1 min on HIGH. Stir in crushed robin’s eggs. Frost cooled blondies and serve.