These chewy browned butter m&m blondies are a sweet and buttery blondie filled with chocolate chips and m&m's. They're super quick and easy to make, and extra fun for the holidays with any festive m&m's!
Browned butter m&m blondies have the best nutty taste from the browned butter, and have the lots of melty chocolate in every bite. I love that these bars don't need a mixer, and can be made in less than an hour.
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Why You Will Love This Recipe
- Quick & Easy- These can be made in one bowl, and baked in less than a half hour. No chilling required!
- So Chewy: Using all brown sugar and an extra egg yolk gives these an extra chewy texture.
- Stays Fresh- These bars are so moist, they will remain soft and fresh on the counter for 3-4 days without a compromise in flavor and texture.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will be browning the butter and letting it cool.
- Brown Sugar: We stick to all brown sugar in these to keep them extra chewy.
- Eggs: You will use both an egg and a yolk.
- Cornstarch: This will help to keep these bars extra soft and chewy.
- M&M's: Use any kind you love in these. I used the plain milk chocolate.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool.
- Step 2: In a medium bowl, stir together browned butter and brown sugar until combined. Add egg, yolk and vanilla and mix until combined.
- Step 3: Stir in cornstarch, salt and flour.
- Step 4: Fold in the m&m's and chocolate chips.
- Step 5: Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with a few more m&m's and flaked salt.
- Step 6: Bake for 20-23 minutes or until light golden brown along the edges. Allow to cool before serving.
Expert Baking Tips
- You want to make sure and not over bake these. They will continue to set up as they cool.
- Sub in any holiday m&m's to make these a cute holiday treat!
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Blondies should be very chewy and fudgy. If they are hard, they have been cooked too long. Then baking they should turn a light golden brown along the edges, this means they are done. You will want to allow them to cool completely before cutting into them as the center might be gooey before cooling.
No, you can just melt the butter instead and still allow to cool.
Yes, sub in a 1:1 gluten free flour where flour is called for.
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Storing & Freezing
These brown butter m&m blondies can be stored in an air tight container for 3-4 days on the counter.
Blondies are perfect for freezing. If stored in an air tight container they will stay fresh for 3-4 months. I even enjoy eating mine right out of the freezer because they are so gooey they don't turn rock hard frozen.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Browned Butter M&M Blondies
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- 1 cup (220 g) brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon (2 teaspoon) vanilla
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) cornstarch
- 1 cup (140 g) all-purpose flour
- ½ cup (118.29 g) m&m's mine was a heaping ½ cup
- ½ cup (90 g) chocolate chips
- flaked salt for topping
Instructions
- Start by browning the butter. You'll take ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool.
- Preheat oven to 350 F, and line an 8x8 baking pan with cooking spray and parchment paper.
- In a medium bowl, stir together browned butter and brown sugar until combined. Add egg, yolk and vanilla and mix until combined.
- Stir in cornstarch, salt and flour. Then very carefully fold in m&m's and chocolate chips.
- Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with a few more m&m's and flaked salt.
- Bake for 20-23 minutes or until light golden brown along the edges. Allow to cool before serving.
These are probably our new go-to dessert for a little while, they are SO delicious and easy to whip up! Browning the butter is such a necessary and game-changing step. (We used a glass Pyrex pan and did have to bake for longer than the recipe noted, it was 30 minutes by the time they were finally ready, I think?! They were not over baked... maybe our oven's problem. Will just remember that for the future.) Love these!!
Thank you so much Kirsten!! Odds are you needed to tack on extra time because it was in a glass pan. Glass doesn't bake as evenly and therefore takes longer for the middle to become baked through. Hope that helps!☺️
I don’t usually review recipes like this, but these are outstanding. Blondies are typically somewhat boring and dry, but these are very not. Looking forward to trying more recipes from this site now.
Thank you so much for taking the time to leave this sweet review! I am so glad you enjoyed them!