Get ready to elevate your baking game with the most irresistible treat that combines the rich, nutty complexity of browned butter with the colorful crunch of M&M candies! These blondies are not just a dessert; they're a mouthwatering experience that transforms ordinary ingredients into an extraordinary indulgence. With a perfect balance of sweet, buttery goodness and playful candy bursts, these blondies will become your new obsession and the star of every gathering.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 blondies
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup M&M candies
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Be careful not to burn the butter.
- Remove the browned butter from heat and pour into a large mixing bowl. Allow it to cool for 5-10 minutes until it's no longer hot.
- Add brown sugar to the browned butter and whisk until well combined and smooth.
- Crack the large egg into the mixture and add vanilla extract. Whisk thoroughly until the ingredients are fully incorporated and the mixture looks smooth and glossy.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in about 3/4 cup of the M&M candies, reserving the remaining 1/4 cup for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining M&M candies on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 12 equal squares.
- Serve and enjoy your Browned Butter M&M Blondies at room temperature. They can be stored in an airtight container for up to 5 days.
Tips
- Brown Butter Like a Pro: The key to these blondies is perfectly browned butter. Watch it carefully and stir constantly to achieve that golden, nutty flavor without burning.
- Temperature Matters: Allow the browned butter to cool slightly before mixing to prevent scrambling the egg and ensure a smooth batter.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can lead to tough, dense blondies.
- Save Some Candies for Topping: Reserving some M&Ms for the top creates a visually appealing and extra colorful finish.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - it means your blondies will be soft and chewy, not dry.
- Cooling is Crucial: Let the blondies cool completely in the pan to set properly and make cutting easier.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, if they last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
