These brown butter blondies with salted caramel M&M’s are the kind of bake that disappears fast. The nutty depth of browned butter gives the blondies a rich, toffee-like flavour, while the salted caramel M&M’s add bursts of chocolate, crunch, and just the right touch of salt. They’re chewy in the centre, golden at the edges, and incredibly easy to make in one bowl – the perfect treat when you want something sweet but unfussy.

When I was approached to do a recipe with the new limited edition salted caramel M&M’s, I knew I wanted to do a blondie. I haven’t done one on Drizzleanddip before, and I knew the salted caramel middles of the M&M’s would work perfectly in the buttery caramel blondie. These get made in one bowl and are super quick and easy to whip up. Of course, any M&M of your choice would work well with this recipe.

I first made the recipe without browning the butter, and the texture was a little fluffier and the colour lighter. I also baked them for 30 minutes, which delivered a slightly drier texture. My second test involved adjusting the sugar levels, browning the butter, and baking them for 25 minutes. Just like with chocolate brownies, a gooey and slightly chewy middle is what you are after.

I’m somewhat of an M&M fan and whenever I travel I always buy variants we don’t get in South Africa. I’m also mildly obsessed with salted caramel so this flavour got me really excited. What’s not to love about chewy salted caramel enrobed with milk chocolate and then coated in colourful candy? Exciting to know we have a couple of limited edition variants to enjoy over the season. Let me know what you think?

PS: if you cant find salted caramell M&M’s any of your favourite M&M will work too.

Browning butter for baking recipes adds a delicious caramel flavous as the milk solids in the butter caramelizes. This is called the Maillard reaction and adds another layer of complex deliciousness and is highly recommended for many things.

Here are a few step by step image software how to make brown butter blondies with M&M’s

Place the cooled brown butter, brown sugar, egg, and vanilla in a large bowl and use either a sturdy whisk or an electric hand mixer to mix until its well combined.

Add the flour, baking powder, and salt and briefly mix with the electric mixer or use a spatula. Fold in the salted caramel M&M’s.

Decant the batter into the prepared tin and smooth it out. Press the extra M&M’s into the batter. Bake for 25 to 30 minutes.

Bake until the blondies are a golden brown colour and the edges start coming away from the sides. The middle could still be a little wobbly.

Allow to cool in the pan before removing the tray by pulling the baking paper out. Cut into 16 squares and serve asap.

M&M’s Salted Caramel limited edition is available for the first time in South Africa from mid-September 2019 at all major retail stores nationwide, while stocks last.

Storage Instructions – Brown Butter Blondies with M&M’s

Short-Term (Up to 4 Days): Store at room temperature in an airtight container. Keep in a cool, dry place.
Medium-Term (Up to 1 Week): Refrigerate in an airtight container to maintain freshness. Let blondies come to room temperature or warm slightly before serving for the best texture.
Long-Term (Up to 3 Months): Freeze individually wrapped blondies in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven taste.

The recipe makes 16 squares (blondies).

Prep Time:10

Cook Time:35

Ingredients

125 grams butter I used salted
225 grams muscovado sugar or any brown sugar
1 large free-range egg
1 tsp vanilla extract
195 grams all purpose or cake flour 1 1/4 cups
1/2 teaspoon baking powder
Pinch of salt
1/2 cup salted caramel M&M’s plus a few extras for the topping

Instructions

Heat the butter in a small pot and allow it to bubble and turn golden brown. This will take a few minutes depending on the butter you use. You want the colour to turn a noticeable dark golden brown colour but be careful to not let it burn. Remove it from the heat and allow it to cool.
Place the cooled brown butter, brown sugar, egg, and vanilla in a large bowl and use either a sturdy whisk or an electric hand mixer to mix until its well combined.
Add the flour, baking powder, and salt and briefly mix with the electric mixer or use a spatula. Fold in the salted caramel M&M’s
Decant the batter into the prepared tin and smooth it out. Press the extra M&M’s into the batter. Bake for 25 to 30 minutes. Bake until the blondies are a golden brown colour and the edges start coming away from the sides. The middle could still be a little wobbly.
Allow to cool in the pan before removing the tray by pulling the baking paper out. Cut into 16 squares and serve asap.

Notes

Storage Instructions – Brown Butter Blondies with M&M’s

Short-Term (Up to 4 Days): Store at room temperature in an airtight container. Keep in a cool, dry place.
Medium-Term (Up to 1 Week): Refrigerate in an airtight container to maintain freshness. Let blondies come to room temperature or warm slightly before serving for the best texture.
Long-Term (Up to 3 Months): Freeze individually wrapped blondies in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven taste.