Go Back
Homemade Chewy Brown Butter M&M Blondies photo
Print Recipe Save it for later

Chewy Brown Butter M&M Blondies

These Chewy Brown Butter M&M Blondies combine rich nutty flavor with colorful chocolate bursts for a delightful treat everyone will love!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Brown Butter, Chewy, Easy, M&M, Quick
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted until browned
  • 1 1/2 cups light brown sugar firmly packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs plus 2 egg yolks, at room temperature
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups M&M candies
  • 1/2 cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  • Start by melting the unsalted butter in a saucepan over medium heat. Stir occasionally until it turns golden brown and smells nutty.
  • In a large mixing bowl, combine the browned butter, light brown sugar, and granulated sugar. Whisk until smooth and creamy.
  • Add the vanilla extract, eggs, and egg yolks to the butter-sugar mixture. Whisk until well combined and glossy.
  • In another bowl, whisk together the all-purpose flour and salt. Gradually add to the wet ingredients, folding gently with a spatula until just combined.
  • Fold in the M&M candies and semi-sweet chocolate chips evenly throughout the batter.
  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang. Pour batter into pan and spread evenly.
  • Bake for 25-30 minutes or until edges are golden brown and a toothpick inserted in center comes out with a few moist crumbs.
  • Remove from oven and cool in pan for about 10 minutes. Optionally sprinkle with flaky sea salt before transferring to a wire rack to cool completely.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Parchment Paper
  • Saucepan

Notes

  • Ensure butter is carefully browned without burning to develop rich flavor.
  • Use room temperature eggs for a smooth, glossy batter.
  • Do not overmix after adding flour to keep blondies tender and chewy.
  • Store blondies in an airtight container at room temperature for up to one week.
  • Freeze cooled blondies wrapped tightly for up to three months.