Cranberry M&M Blondies

Soft, chewy blondies loaded with dried cranberries, walnuts, and colorful M&M candies—perfect for easy holiday baking.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 230kcal

Author: Kita

1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp teas salt
2 eggs
1 tsp vanilla
1 cup flour
1 cup dried cranberries
5 oz M&M candies mini, dark, whatever you feel like (they even have cherry cordial ones that would be awesome in these).
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Line a 9x9 square baking dish with foil, extending foil over the edges. Coat foil with cooking spray; set aside.
In the bowl of your stand mixer, beat butter on medium speed for 30 seconds.
Mix in sugars, baking powder, baking soda, and salt.
Beat until combined, scraping sides of bowl as needed.
Add eggs one at a time.
Mix in vanilla until incorporated. Gradually beat in flour on low speed until just combined.
Mix in the cranberries and M&M's.
Spoon the batter into prepared pans, using a spatula to smooth out.
Bake for 25-30 minutes or until a toothpick inserted near center comes out clean.
Cool completely on wire rack.
Using edges of foil, lift blondies out of the pan. Cut into bars and serve.

Soften the butter—not melted—for blondies that stay chewy, not cakey.
Press a few M&M’s on top of the batter before baking for better color and texture.
Let the bars cool completely before cutting so the centers stay fudgy.
Swap walnuts for pecans or skip the nuts entirely.
Use mini M&M’s for the most even chocolate in every bite.
Add ¼ teaspoon cinnamon for a warm holiday twist.

from BHG Special Interest Publications Desserts