Get ready to experience a dessert that's about to revolutionize your baking game! These Brown Butter MM Blondies are not just another ordinary treat - they're a symphony of nutty, caramelized butter, sweet sugars, and colorful chocolate candies that will transport you to dessert heaven. Imagine biting into a perfectly golden, chewy blondie with crispy edges and a rich, complex flavor that comes from expertly browned butter. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup M&Ms
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma. This should take about 5-7 minutes. Be careful not to burn the butter.
- Remove the browned butter from heat and pour into a large mixing bowl. Allow it to cool for 5-10 minutes until it's no longer hot.
- Add brown sugar and granulated sugar to the browned butter. Whisk thoroughly until the mixture is well combined and slightly smooth.
- Incorporate the vanilla extract and crack in the large egg. Mix well until the mixture is fully integrated and looks glossy.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in half of the M&Ms, reserving the remaining candies for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining M&Ms on top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the blondies out and cut into 16 equal squares.
- Serve at room temperature and store in an airtight container for up to 5 days.
Tips
- Brown Butter Mastery: The key to these blondies is patience when browning butter. Watch it carefully and swirl the pan to ensure even browning without burning.
- Temperature Matters: Let the browned butter cool slightly before mixing to prevent scrambling the egg and to help achieve the perfect texture.
- Don't Overmix: When incorporating dry ingredients, mix just until combined. Overmixing can lead to tough, dense blondies.
- M&M Distribution: Save some M&Ms for topping to create a visually appealing and colorful dessert.
- Cooling is Crucial: Allow the blondies to cool completely before cutting to help them set and achieve the ideal chewy texture.
- Storage Hack: These blondies stay fresh for up to 5 days in an airtight container, making them perfect for meal prep or advanced baking.
Nutrition Facts
Calories: 117kcal
Carbohydrates: 27g
Protein: g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 28mg
