M&M Blondies

I'm sure I've mentioned before how I'm not usually a huge fan of blondies. I love the flavor, but I think that most of the time they're just too dry. I can never decide whether they're more cookie or brownie, but I almost always find myself wanting them to be one or the other, and not a blondie. My usual fix for this is just slightly under-baking them. With some recipes even this doesn't help, but it's a step in the right direction. 

On the other side of this is that I love how blondies are so easy to make. You almost always have all of the ingredients on hand, and they're perfect when you're pressed for time. Despite what seemed like my blondie-hating above, these blondies are a prime example of everything that's great about blondies. I had everything I needed already in my cabinets, and they took me almost zero time to put together. When they came out of the oven I ate way too many because I was convinced they were about to get dry like most blondies. They didn't! The shelf-life is shorter than brownies because they will get a bit crumbly and dry as the days go on, but you probably won't have a problem finishing these off before that time comes anyways.

Enjoy!

M&M Blondies

Recipe from A Zesty Bite

Ingredients:

1/2 stick butter, unsalted
1 1/2 cups light brown sugar
2 lg eggs
1 tsp vanilla
1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
3/4 cup m&m candies
1/2 cup white chocolate chip morsels

Directions:

Add butter to a medium size sauce pan over low/medium heat. Stir constantly until the butter has melted then remove from heat. Add the brown sugar and stir until it is well coated. Set aside until it becomes room temperature.
Preheat oven to 350 degrees.
In a mixing bowl whisk the eggs and vanilla. Then add the butter and brown sugar mixture.
Slowly add the flour, salt and baking powder. Whisk until everything is combined.
Stir in the m&m candies and chocolate chip morsels.
Line a 8X8 baking pan with parchment paper and drop the mixture into the pan. (It may seem thick so you will have to work with it to go all around the pan.)
Cook for 25-30 minutes and then remove. Allow to cool for 15 minutes before cutting into pan.