In fact, I used so many M&Ms that it created a crust on top that crumbled when I cut the blondies up. You might use less than me if you want more perfected looking treats, but they stayed together well enough with the amount of chocolate I felt they needed. I choose chocolate over presentation.
sibling's educational institution. But I have decided that I like to be a fan of a team whose colors appear in standard M&M bags. This tends to coincide with having colors that are decent to wear, too. What a silly girl.
Blondie Bites with Reese's Pieces Eggs
Blondies with Reese's
Chewy Chocolate Blondies
Adapted from Yum Sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons salt
M&Ms, amount to your choosing.
Preheat oven to 350. Grease an 8-inch square baking pan.
In a large bowl, beat together butter and sugars until smooth. Beat in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange M&Ms on top and press into the dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature.