A sweet, soft bar cookie, these Valentine’s Day Blondies are a hit with adults and kids alike. Bonus – change out the M&Ms for any holiday!
You guys, I have a confession to make. In all of my years of baking, I’ve never made a blondie. It’s not that I don’t like them – I do! I do my happy dance every time The Cookie Man (as we affectionately call a friend) brings them to our monthly game night. I pin and bookmark loads of blondie recipes, but somehow, they always get overlooked when I plan my baking.
So a week or two ago, as my daughter was started to get stir-crazy one weekend, I finally made a batch. Or maybe it’s more accurate to say I supervised the making of a batch. Miss. Hazelnut – 4 in just a few weeks – did almost everything herself. I was super impressed with how well she did cracking eggs, measuring and pouring, and stirring everything together. Really, the only help I provided was leveling some measuring cups and helping her scrape the bottom of the bowl. I love that she’s getting older now and actually able to help in the kitchen. And she loves that special time with me (or with my mom, who visits often), when we can keep her little brother distracted with something else.
These blondies were a hit with everyone, especially the kiddos, who were quite generous with the M&Ms. But I’m not surprised. It’s a Smitten Kitchen recipe, so of course we loved it!
Recipe Note: I used a spatula and hand-mixed the batter for the blondies, but feel free to use a hand or stand mixer.
- 2 sticks unsalted butter, melted; plus more for pan
- 2 c. brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 c. all-purpose flour
- 1 1/2 c. Valentine's M&Ms (a little less than a 10 oz. bag)
- Butter a 9x13 pan and set aside.
- In a large bowl, mix melted butter and brown sugar until smooth. Add egg and vanilla and stir until combined. Stir in salt and flour. Finally, fold in about half of the M&Ms, adding more if desired.
- Pour into prepared pan and sprinkle with remaining M&M, more or less, as you'd like. Bake for 20-25 minutes, until middle is set and edges are beginning to brown.
- Allow to cool before cutting.
- Store in an air-tight container at room temperature.