M & M Blondies

M & M Blondies

I was always under the impression that you could slap some chocolate chip cookie dough in a 9 x 13, bake it up and call it blondies. According to Cook’s Illustrated, that’s a misconception. So to test out their theory, I made a batch of their recipe, but tossed in a few M & M’s instead of all chocolate chips. I’d see if the family liked some official M & M Blondies.

There were a couple obvious differences from my typical chocolate chip bars. First, there was no white sugar, just brown. This  lead to more of a caramel flavor…not a bad thing in my book. Then the ratio of butter to flour was greater in the blondies, making for a more delicate structure. The crust of the bars was almost flaky, but the insides were dense and chewy. The third difference was the use of baking powder in the blondies instead of soda. This Huffington Post article suggests this may keep the bars lighter in color and possibly doughier in the middle. Again, all this was good with me…

Ingredients

  • 1½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 12 tablespoons butter ( 1½ sticks), melted and cooled
  • 1½ cups packed light brown sugar
  • 2 eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • ½ cup M & M's (plus a few extras to garnish)
  • ½ cup semi-sweet chocolate chips
Read the whole recipe on That Skinny Chick Can Bake