These chewy browned butter M&M blondies are rich, buttery bars studded with melty chocolate chips and colorful M&M candies. They’re quick and simple to prepare in one bowl, and the browned butter adds a deep, nutty flavor that elevates these to an irresistible treat—perfect for holidays or any time you want a fun, comforting dessert.
The browned butter gives these blondies a toasty, caramel-like aroma while the combination of brown sugar, an extra yolk, and cornstarch delivers a wonderfully chewy, fudgy texture. No mixer is required, and the whole process can be completed in under an hour, including baking and cooling time.
Why You Will Love This Recipe
- Quick & Easy: Made in one bowl and baked in about 20 minutes. No chilling required.
- Deliciously Chewy: Using all brown sugar and an extra egg yolk yields an exceptionally chewy bar.
- Keeps Well: These bars stay moist and soft at room temperature for 3–4 days when stored in an airtight container.
Ingredient Notes
Full ingredient measurements and step-by-step instructions are included in the recipe card below.
- Butter: Brown the butter first, then let it cool slightly before combining with the other wet ingredients.
- Brown Sugar: Using all brown sugar keeps the blondies moist and gives them richer flavor.
- Eggs: Use one whole egg plus an extra yolk for more chewiness.
- Cornstarch: A small amount helps keep the bars tender and soft rather than cakey.
- M&M’s: Choose your favorite variety—plain milk chocolate works well and brings classic color and texture.
Step by Step Instructions
- Step 1: Brown the butter. Melt ½ cup (113.5 g) of butter in a medium saucepan over medium heat. After it melts and begins to foam, continue cooking while stirring. The solids will darken and the butter will smell nutty—this is the moment to remove it from heat. Watch closely so it doesn’t burn. Transfer the browned butter to a heatproof bowl and let it cool slightly.
- Step 2: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment and lightly spray or grease it. In a medium bowl, stir the cooled browned butter together with 1 cup (220 g) brown sugar until combined. Whisk in 1 large room-temperature egg, 1 egg yolk (room temperature), and 2 teaspoons vanilla until smooth.
- Step 3: Stir in 1 teaspoon cornstarch, ½ teaspoon salt, and 1 cup (140 g) all-purpose flour until just combined. Avoid overmixing to keep the texture tender.
- Step 4: Gently fold in ½ cup (118 g) M&M’s (a heaping ½ cup if you like more candy) and ½ cup (90 g) chocolate chips. Fold just until evenly distributed.
- Step 5: Transfer the batter to the prepared pan and smooth the top with a spatula so it bakes evenly. Scatter a few extra M&M’s on top and finish with a light sprinkle of flaked sea salt if desired.
- Step 6: Bake for 20–23 minutes, or until the edges are lightly golden brown. The center will set as the blondies cool, so avoid overbaking. Let the pan cool completely on a wire rack before cutting into squares.
Expert Baking Tips
- Do not overbake. Blondies should be chewy and slightly fudgy in the center; they will finish setting up as they cool.
- Swap in seasonal or holiday M&M varieties to match celebrations—these bars are very adaptable and festive.
- Measurements in grams are more accurate for baking, especially for flour. If you don’t have a kitchen scale, spoon flour lightly into your measuring cup and level it off instead of scooping directly from the bag.
FAQ
If your blondies are hard, they were likely overbaked. Aim for a light golden edge; the center may look slightly underdone when you remove them from the oven, but it will firm up as they cool. Cool completely before slicing.
No. You can simply melt the butter and allow it to cool. Browned butter adds extra depth and nuttiness, but melted butter still produces a tasty blondie.
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and follow the recipe as written. Texture may vary slightly depending on the blend.
Storing & Freezing
Store blondies in an airtight container at room temperature for 3–4 days. They remain moist and chewy without refrigeration.
To freeze, wrap individual bars or the whole pan tightly and place in an airtight container. Properly stored, blondies can keep in the freezer for 3–4 months. They thaw quickly and remain soft and gooey.
Other Popular Recipes to Try
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Brown Butter Rice Krispie Treats
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Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
For more treats and baking tips, follow the recipe author on social channels and share your results by tagging photos of your blondies—you’ll make plenty of fans!
Browned Butter M&M Blondies
Brooke Homec
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 teaspoons vanilla
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 1 cup (140 g) all-purpose flour
- ½ cup (about 118 g) M&M’s (heaping ½ cup recommended)
- ½ cup (90 g) chocolate chips
- Flaked salt for topping (optional)
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring until it turns golden brown and smells nutty. Pour into a bowl and cool slightly.
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment and lightly grease.
- In a medium bowl, mix the cooled browned butter and brown sugar. Add the egg, egg yolk, and vanilla; stir until combined.
- Stir in cornstarch, salt, and flour until just combined. Fold in M&M’s and chocolate chips carefully.
- Spread the batter into the prepared pan, smooth the top, and add a few extra M&M’s and flaked salt.
- Bake 20–23 minutes, until the edges are light golden. Cool completely before cutting into squares.
Notes
Do not overbake—the blondies should be chewy and slightly fudgy. They firm up as they cool. We provide measurements in both cups and grams; grams are more precise for best results.
Nutrition
Carbohydrates: 28 g
Protein: 2 g
Fat: 10 g