Autumn Pecan Pie M&M Blondies
"These gorgeous, buttery blondies are stuffed with white chocolate chips, crunchy pecans and the belle of the ball “Pecan Pie M&M’s”. Quite a dangerous. seductive combination, wouldn’t you say? But, oooohhh, SO WORTH IT! All these flavors and colors remind me of Autumn so much. Autumn Pecan Pie M&M Blondies, thank you for coming into my life! These will go fast!"
Yields16 squares
Preparation Time15 min
Cooking Time25 min
Cooking Vessel Size9 x 9-inch or 13 x 9-inch baking pan depending on thick or thin blondies
Ingredients
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 stick butter, unsalted
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs, room temp
- 2 teaspoon vanilla extract
- 1/2 cup pecans
- 1 cup Pecan Pie M&Ms
- 2/3 cup white chocolate chips
Instructions
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Preheat oven to 350F. Grease a 9 x 9 baking pan for thick or 13 x 9 for thin blondies.
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Whisk together all purpose flour, baking powder and salt and set aside.
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Cream butter with both sugars until light and fluffy, about 3 minutes.
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Add the eggs and vanilla and mix until smooth and incorporated.
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Add the dry ingredients and stir until just combined.
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Add the dry ingredients and stir until just combined.
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Spread evenly in the pan.
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Add the rest of the pecans and pecan pie M&Ms to the top of the blondies by pressing slightly into the dough.
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Bake for about 20 - 25 minutes for 9 x 13 pan and 30 - 35 minutes for the 9 x 9 pan.
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When blondies are done they will turn a dark caramel color; a toothpick inserted into the middle of the pan should come out almost clean, with some moist crumbs.
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Take the blondies out of the oven and sprinkle the remainder of the white chocolate chips onto the blondies.
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Enjoy!!