Yeah, it’s they day before Passover starts. Why not squeeze in one last batch of baked goods before we go on our bread-less diet.
A few weeks ago Andrew made blondies. Andrew hates baking, so I’m not sure what spurred him on to whip up a batch (well, probably the desire to have some blondies). He then proceeded to eat the entire pan of blondies by himself. I’ve always liked blondies, but I definitely prefer a brownie. However, a couple of days ago Andrew was clicking around and found himself on a website with an M&M blondie recipe (the amount that Google can track yours like and dislikes and interests borders on creepy these days). Apparently the M&Ms were enough to pique my interest. I am easily distracted by colorful objects.
So, now it’s one day before Passover and we have a large batch of blondies to eat before we’re on our week-long low-carb diet. I actually think the M&Ms make a big difference in this blondie recipe. Sometimes they’re a little too vanilla-y or a little too brown-sugary, but these have a nice balance. Plus, a crunchy bite of candy-covered chocolate is never a bad thing.
If have blondies for dinner, breakfast, and lunch, we might get through the whole batch…
In other news, I think we need a new pot.
M&M Blondies
Adapted from Six Sisters’ Stuff
- 3/4 cup unsalted butter, melted
- 1 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup M&Ms
Preheat oven to 350°. Grease a 9″x13″ pan.
In a large bowl, melt the butter. Add the brown sugar to the butter and using a whisk, mix until fully combined. Add the vanilla and eggs and mix into they are fully incorporated.
Add the flour, baking soda, and salt to the butter and sugar mixture and stir until combined. Fold in the M&Ms.
Pour the batter into the prepared pan and smooth the top. Bake for 24-27 minutes until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares. the end