Our summer is winding down and back to school activities are already underway! Our daughter is heading to basketball camp this week and our son is starting his tennis season. With all the hustle and bustle this month brings, I decided to make these M&M blondies to put in the kids' lunches. They are quick to make and very easy to transport.
Now, one question I get asked often is, what is the difference between a blondie and a brownie? Well, there technically isn't too much of a difference between the two desserts. Basically, you omit the cocoa powder in your brownie recipe and substitute the white sugar for brown sugar to yield a blondie. However, when you mix in some M&M candies you get the chocolate back from the brownie! So you aren't missing a thing with this dessert! It has the chocolate flavor of a brownie and the caramel and vanilla flavor of a blondie.
Hope you're having some end-of-summer fun yourself! Enjoy your final weeks of summer! Here's how I made these "Back to School" M&M Blondies:
1 cup brown sugar; 1 stick melted salted butter; 1 cup sifted all-purpose flour; 2 eggs; 1 tsp. baking powder; 2 tsp. vanilla; 1/4 tsp. sea salt; 1 cup M&M's
Directions: Preheat oven to 350 degrees. Line an 8x8 square baking dish with parchment paper. In a medium size mixing bowl, combine the flour, baking powder, and salt. In another medium bowl, melt the butter in the microwave. Stir in the brown sugar. Stir to combine. Add the vanilla and egg and stir. Add the wet ingredients to the dry ingredients. Stir until smooth. Fold in the M&M's. Pour batter into the prepared pan. Use a spatula to spread the batter to the edges. Bake for 30 minutes. Remove from oven and cool completely. When cooled, lift parchment paper. Cut into squares.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!