M&M Blondie

• total time: 3 hours 16 minutes

Ingredients

2 sticks (16 tbl) + 5 tbl unsalted butter separated

2 cups (440gr) brown sugar

2 large eggs

1 tsp salt

4 tsp vanilla extract

1 1/2 cups (250gr) unsifted all purpose flour (measure by weight for best results)

1 tsp baking powder

1/4 tsp baking soda

1 cup semisweet chocolate chips

1 cup milk chocolate chips (my favorite is @guittardchocolate)

1/2 cup Easter M&M’s or more chocolate chips for sprinkling on top

Directions

Preheat the oven to 350°F (175°C).

Brown two sticks of butter, then transfer to a large mixing bowl. Chop remaining butter into tbl sized pieces and stir into the mixing bowl (be careful the mixture will seize).

Use a hand mixer or rubber spatula to mix in the brown sugar, about one minute. Then add the eggs and vanilla and stir to combine.

Add baking powder and baking soda and mix, then add flour and mix until almost totally combined.

Fold in the chocolate chips. The batter will be fairly thick.

Pour into an 8”x8” (20x20x5 cm) baking pan lined with parchment paper, smooth and sprinkle on remaining M&Ms or chocolate.

Bake for 30-35 minutes until golden brown, it will still be wobbly when you pull it out (trust the process). If it is browning too fast then put tin foil over it for the last five minutes of baking.

Don’t be mad at me, but you do have to let this cool for 2 hours before cutting and eating (if you need it sooner 30 min in the fridge will do the trick too)

Highly recommend serving with vanilla ice cream.

Note: To make gluten free, sub 1:1 gf flour mix (I like @traderjoes) and add 1/2 tsp xantham gum. You may need to add another 10-15 min to the bake time as I notice gf flour takes longer to bake.

Lightly adapted from @whatsgabycookin cookbook “Everyday California Food” (that book is amazing—highly recommend)