Super Easy Holiday M&M Blondies Recipe
These Super Easy Holiday M&M Blondies combine the rich, nutty flavor of browned butter with sweet holiday M&Ms and semi-sweet chocolate chips for a festive, chewy treat that’s perfect for any celebration. With simple ingredients and straightforward steps, this recipe delivers soft, fudgy blondies dotted with colorful candy and a hint of sea salt for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 1 9x13-inch pan (approximately 16-20 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Blondie Batter
- 8 ounces unsalted butter, melted until browned
- 2 cups light brown sugar, firmly packed
- 3 teaspoons vanilla extract
- 2 large eggs plus one egg yolk, at room temperature
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-ins
- 2 cups holiday M&Ms
- 6 ounces semi-sweet chocolate chips
Optional
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper. Spray the parchment and any exposed parts of the pan with nonstick baking spray to ensure easy removal later. Set aside.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter, allowing it to brown slightly to develop a nutty aroma and rich flavor. Once browned, remove the pan from heat and let the butter cool for a few minutes. Then scrape it into a large heatproof mixing bowl.
- Combine Sugar and Eggs: Whisk the light brown sugar into the browned butter until well combined. Stir in the vanilla extract for fragrance. Add the 2 large eggs and one egg yolk to the mixture, beating thoroughly until the mixture is smooth and fully incorporated.
- Add Dry Ingredients and Candy: Using a rubber spatula, gently fold in the all-purpose flour and salt until just combined — avoid overmixing to keep the blondies tender. Fold in the holiday M&Ms and semi-sweet chocolate chips evenly throughout the batter. Scrape the batter into the prepared baking pan, smoothing the top.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes. The blondies are done when the edges are firm and golden, yet the center remains slightly wobbly. Remove from oven and allow to cool in the pan for at least 20 minutes before cutting.
- Serve: Optional—sprinkle the top with flaky sea salt to enhance the sweet and salty flavor contrast. Cut into squares and serve.
Notes
- Make sure the eggs are at room temperature to help them incorporate better into the batter.
- Do not overmix the batter once the flour is added to avoid tough blondies.
- Allow blondies to cool properly in the pan to set and cut cleanly.
- Brown butter adds a deeper, nutty flavor that you don’t want to skip.
- Flaky sea salt is optional but highly recommended for a delightful contrast.