M&M Blondies Recipe: Chewy Chocolate Candy Bar Blondies

My easy M&M blondies are the perfect treat for peanut butter fans. I fold creamy peanut butter into a tender blondie batter, then add peanut butter M&Ms to amplify the flavor. Ready in under 30 minutes, these chewy blondie bars are always a crowd-pleaser.

M&M Blondie Bars with Double the Peanut Butter

I love the nutty flavor and melt-in-your-mouth texture of peanut butter blondies, and my kids insist on adding M&Ms to everything. The result is a rich, tender blondie dotted with crunchy candy pieces. Use peanut butter M&Ms for extra peanut flavor or swap in regular M&Ms if you prefer. For an ultra-moist texture, I add extra egg yolks — they give richness without making the bars cakey.

Egg Yolks Make All the Difference

Extra egg yolks are the secret to an ultra-tender, melt-in-your-mouth blondie. The yolks add richness and help bind the bars while keeping the texture dense and chewy rather than light and cake-like. If you haven’t tried using yolks in blondies before, you’ll notice a delightful difference.

Peanut Butter M&M Blondies Recipe

These tender, chewy blondies are filled with creamy peanut butter and peanut butter M&Ms. Extra moist with a melt-in-your-mouth texture, they’re sure to be a hit.

Prep Time:
10 mins

Cook Time:
16 mins

Total Time:
26 mins

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Equipment

• Kitchen scale (optional)
• 9×13 baking pan

Serves
16 bars

Ingredients

• 2¾ cups all-purpose flour
• 1¼ teaspoons baking soda
• 1¼ cups brown sugar
• ½ cup granulated sugar
• ½ cup salted butter (1 stick), melted
• ⅓ cup vegetable oil
• 1 large egg
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup peanut butter M&M’s, plus more for topping*
• ½ cup creamy peanut butter

Units: US Customary shown

Instructions

1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with baking spray and set aside.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, whisk the brown sugar, granulated sugar, melted butter, and vegetable oil. Stir in the whole egg, egg yolks, and vanilla until combined. Add the flour mixture and stir just until incorporated. Fold in the peanut butter M&M’s, then stir in the creamy peanut butter.
4. Smooth the batter into the prepared pan and top with additional M&M’s. Bake 16–18 minutes, or until the edges are golden and the center looks slightly underdone (it will set as it cools).
5. Cool on a rack until set, then slice into 16 bars and serve.

Notes

*Use peanut butter M&Ms, regular M&Ms, or any variety you prefer.

**Use your favorite creamy peanut butter. For lower sugar, choose a sugar-free peanut butter.

Tips:

• Save leftover egg whites for other recipes like meringue or marshmallow fluff.
• Pat the batter evenly into the pan so the bars bake uniformly and cut cleanly.
• Add extra M&M’s on top before baking for more color and crunch.
• The center should be moist and chewy but not raw; residual heat finishes the cook after removing from the oven.

Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze up to 3 months. Thaw overnight in the fridge before serving or warm gently in the microwave.

Nutrition Facts

Peanut Butter M&M Blondies

Amount Per Serving (1 bar)

Calories 336 (Calories from Fat 117)

Fat 13g — 20% DV

Saturated Fat 7g — 44% DV

Cholesterol 37mg — 12% DV

Sodium 259mg — 11% DV

Carbohydrates 50g — 17% DV (Sugar 32g)

Protein 6g — 12% DV

*Percent Daily Values are based on a 2,000 calorie diet.

Author: Becky Hardin

Course: Bars, Dessert

Cuisine: American

How to Make M&M Blondies Step-by-Step

Prep: Preheat the oven to 350°F. Spray a 9×13-inch pan with baking spray and set aside. Melt the butter in short bursts in the microwave until liquefied.

Whisk the dry ingredients: In a medium bowl, whisk 2¾ cups all-purpose flour with 1¼ teaspoons baking soda and set aside.

Mix the batter: In a large bowl, whisk 1¼ cups brown sugar, ½ cup granulated sugar, ½ cup melted salted butter, and ⅓ cup vegetable oil. Stir in 1 whole egg, 2 egg yolks, and 1 teaspoon vanilla. Add the flour mixture and stir just until combined. Fold in 1 cup peanut butter M&M’s, then swirl in ½ cup creamy peanut butter.

Bake: Spread the batter evenly in the prepared pan and top with extra M&M’s. Bake at 350°F for 16–18 minutes, until the edges are golden and the center still looks slightly underbaked. It will set as it cools.

Cut and serve: Allow the bars to cool; the center will sink a bit as it cools. Once set, cut into 16 squares and enjoy.

How to Store, Freeze, and Reheat

Store leftover blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Thaw frozen bars overnight in the refrigerator before serving, and warm briefly in the microwave if you prefer them slightly heated.