Peanut M&M Packed Blondies

baking, blondies, brownies, cakes, chocolate, easter, recipe, recipes, techniques, traybake

As is pretty obvious from this blog, I’m a huge fan of brownies.  If you’re looking for a chocolatey hit you can find it with my salted caramel brownies and my creme egg brownies (just in time for Easter!)  But sometimes I want something a little bit less rich, and these blondies are perfect for that.  They’re still fudgey, gooey and chewy, just like a brownie, but taste nutty and buttery instead of chocolatey.  In some ways they remind me of half baked cookie dough – yum!

To make about 15 blondies you’ll need:

  • 150g butter
  • 280g soft light brown sugar
  • 225g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla
  • 300g peanut M&Ms

Start by preheating your oven to 170 C and lining an 8 inch tin with baking paper.  Now you can prepare the butter.  This recipe uses burnt butter which adds a lovely nutty caramel flavour.  To do that, put the butter in a pan over a low heat and cook until it’s bubbling and boiling away and starts to go brown.  You will have some black specs in it but that’s ok.  Leave it to cool in a large bowl for about 20 minutes.

Once your butter’s cooled, add the brown sugar and whisk in until just combined.


Beat the eggs together with the vanilla and add them too.  Mix the baking powder and salt with the four and fold into the batter until just combined.  Now it’s time to add the peanut M&Ms!  I put them in a bag and gave them a bash with a rolling pin before adding, as they’re quite large.


Once they’re folded through the mixture, pour it into the tin and bake for about 25 minutes.


You want them to be baked but still gooey, so as long as they don’t wobble but a skewer still comes out with some mixture on it then they’re ready.  If not, give them another five minutes.

And that’s them done!  These are so tempting but give them ten minutes to cool in the tin before trying to cut them up as otherwise they could break apart.


Perfect, nutty, chewy, gooey blondies.  Of course it goes without saying you can replace with M&Ms with whatever you fancy, maybe white chocolate, macadamia nuts, or even mini eggs since it’s almost Easter… I might need to make another batch!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s