As far as M&Ms go, I’m a peanut loyalist. The plain kind always just seemed too…well, plain…for me, but they do go very well in a variety of baked goods, though, including these blondies.
Blondies are a good option for bakers who want to feed a crowd, but also save time. Because they’re baked in one 9 x 13 pan, you can get at least three dozen squares (or four dozen, if you’re a bit more frugal with your cuts) in one swoop – which is very convenient for a party or a picnic. My recipe below uses about 3/4 of an 11.4 ounce package of fall-colored plain M&Ms, but you could use the whole package if you like. This would also be a great recipe for Reese’s Pieces, or a mix of candies.
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups packed light brown sugar
- 12 tablespoons butter, melted
- 2 eggs
- 1 1/2 tablespoons vanilla extract
- 1 1/4 cups plain M&M candies
Preparation
Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.
In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.
Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.
Add 1 cup of the M&Ms and mix with your hands to combine well.
Press dough into the prepared pan, then sprinkle the top with the remaining 1/4 cup of candies and press them into the dough.
Bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.
Cool in pan for about 10 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.
Once cool, remove foil entirely and cut into bars. Store in an airtight container.
amy bakes in the 'burgh 