Once upon a time (last week) I went on a very time-consuming hunt for the new white chocolate candy corn M&M’s, which I decided just plain didn’t exist after scouring Wal-Mart for probably an hour looking for them. Apparently, the elusive little guys aren’t available anywhere except Wal-Mart. But not my Wal-Mart. So I picked up peanut butter M&M’s instead for these blondies I made for when our Covered Bridge guests were in town.
Then, the next day, my mom casually held up a bag of the mysterious white chocolate candy corn M&Ms she bought for another dessert and said, “Are these those things you were looking for? They were right up front in a big display.”
I have always, always had this issue where I try to find something, only it’s right in front of me, at which point I am apparently struck blind for 5 minutes. It’s like when you open the refrigerator and say, “where’s the milk?” and everyone looks at you like you’re an idiot and points and says helpfully, “it’s right THERE” and then you STILL don’t see it and someone takes pity on you and takes it out of the fridge for you.
So these blondies do not contain white chocolate candy corn M&M’s. But they are delicious!
Brown Butter Blondies with Peanut Butter M&M’s
(recipe very slightly adapted from here)
—1 stick butter
—1 cup packed dark brown sugar
—1/2 teaspoon salt
—1 teaspoon vanilla extract
—1 cup flour
—1/2 cup heath bar crumbles (can find in the baking aisle next to the chocolate chips)
—1 to 2 bags peanut butter M&M’s
Preheat oven to 350 and grease an 8-inch square pan.
Melt the butter in a pan over medium heat. Stir constantly. You will know it’s browning when it turns a golden color and begins to smell like caramel after frothing a little bit. This will take about 5-7 minutes. Pour the browned butter into a mixing bowl and add the brown sugar. Beat for three or four minutes until creamy. Add egg and beat again. Then add the flour, salt and vanilla and beat until combined.
Fold in the heath bar bits. Spread out mixture in greased pan and gently press M&M’s into the dough in rows and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
Let cool before slicing into squares.
Here’s what they look like after being baked:
The peanut butter M&M’s did not disappoint. I’m kind of glad those white chocolate candy corn M&M’s chose to be elusive and snobby because, the moral of the story is, the white chocolate ones my mom found ended up being weird and not nearly as good as the peanut butter M&M’s! Lesson learned: when it comes to peanut butter M&M’s, there is just no need to mess with perfection.
These are chewy, sweet and have a hint of rich caramel from the browned butter (which is a fantastic use for butter, BTW).