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Spring M&M Blondies Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 45-50 minutes
  • Yield: 9 blondies

Description

These Spring M&M Blondies are a delightful twist on classic blondies, packed with colorful Easter M&Ms for festive fun. With a rich buttery base, brown and granulated sugars for sweetness, and a soft, chewy texture, these blondies are perfect for spring celebrations or any time you crave a sweet treat. Easy to make and bake, they turn out golden and puffy, studded with bursts of chocolate candy throughout.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Add-ins

  • 1 cup Easter M&Ms

Instructions

  1. Preheat Oven: Preheat your oven to 350º F. Line an 8×8 inch baking dish with parchment paper and set aside to prepare for baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well blended. Add the eggs and vanilla extract, then whisk again until the mixture is fully combined and glossy.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients bowl, stirring gently until just combined. Be careful not to over-mix to keep the blondies tender.
  5. Add M&Ms: Fold the Easter M&Ms into the dough evenly, making sure the candies are well distributed without crushing them.
  6. Bake: Spread the blondie batter evenly into the prepared baking dish. Place it in the oven and bake for 35 to 40 minutes until the top is puffy, golden brown, and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
  7. Cool and Cut: Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, carefully lift the parchment paper to remove the blondies, then cut into 9 equal squares.

Notes

  • Store blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days.
  • For long-term storage, freeze cooled blondies in an airtight container for up to 3 months. Separate squares with parchment paper to prevent sticking and thaw overnight in the refrigerator before serving.
  • To customize, add semi-sweet, milk, dark, or white chocolate chips for extra chocolate flavor.
  • Incorporate toasted nuts such as walnuts, pecans, or peanuts for added texture and crunch.
  • Experiment with different chocolate Easter candies like chopped mini eggs, creme eggs, or robin eggs instead of M&Ms.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/spring-mandm-blondies-recipe/