Get ready, Valentine’s Day is coming. Some will roll their eyes, others will get giddy with anticipation of flowers and gifts and then some will just look forward to eating CHOCOLATE. Lots and lots of chocolate. Like me. Nothing like a big box of chocolates whether single or attached. Everyone loves them. My favorites used to be Russell Stover and Whitmans while I was growing up but then I discovered See’s and I love, love, loooooove See’s. As a matter of fact we are actually getting a permanent store in our mall any day!!! Seriously, pinch me, it’s too good to be true! And you better believe I will be buying myself a box for Valentine’s Day if no one else does (hint, hint Jeremy). Raspberry Truffle, Dark Buttercream, Mocha, Orange Cream….ahhhh, they are ALL good.
Another great way to get a chocolate fix this Vday is with these M&M Blondies! They are super rich, super buttery from the BROWNED BUTTER (one of my favorite things to do with butter!) and chalked full of chocolate. Great for kid’s parties, work parties, your significant other, a night just by yourself….really, just come up with some excuse to make them.
Enjoy!
P.S. What is YOUR favorite chocolate?? Brand, flavor? I’d love to know!
- 1½ Sticks Unsalted Butter, cut into 1-inch pieces
- 1 c. Brown Sugar, packed
- ¼ c. Granulated White Sugar
- 1 Large Egg
- 1 T. Pure Vanilla Extract
- ¼ c. Heavy Whipping Cream
- ¼ t. Salt
- 1½ c. All-Purpose Flour
- 1 c. Semi-Sweet Chocolate Chips
- 1 c. Valentine M&M's
- Preheat oven to 350 degrees. Spray a 9x9 pan with nonstick cooking spray.
- Heat butter in a saucepan over medium-low heat until it turns an amber color and begins to smell nutty. Brown bits will start to appear in the bottom of the pan.
- In a large bowl, stir together the browned butter and sugars. With a wooden spoon, stir in the egg, vanilla, heavy whipping cream and salt. Stir in flour, semi-sweet chocolate chips and half of a cup of the M&M's. Spread evenly into the pan and sprinkle with the remaining M&M's. Gently press them into the batter.
- Bake for 25-30 minutes (recommended 27 minutes). Let the blondies cool completely on a wire rack. Cut into squares and store in an air-tight container.
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