Chewy M&M Blondies Recipe with Colorful Candy Chunks

My easy M&M blondies are a peanut-butter lover’s dream. I fold creamy peanut butter into a tender blondie batter and stir in peanut butter M&Ms for double the flavor. These chewy blondie bars take under 30 minutes to make and are always a crowd-pleaser.

M&M Blondie Bars with Double the Peanut Butter

I adore the nutty flavor and melt-in-your-mouth texture of classic peanut butter blondies, and my kids are always asking me to toss M&Ms into everything. They had a point: peanut butter M&Ms elevate these bars, though plain M&Ms work well too. My trick for extra moist blondies is adding extra egg yolks for richness without making the bars cakey.

Egg Yolks Make All the Difference

Extra egg yolks give these blondies a silky, tender crumb. They add fat and structure so the bars stay chewy and moist instead of rising into a cakey texture. If you haven’t tried yolks-only additions before, you’ll notice a big improvement in texture.

4.67 from 6 votes

Peanut Butter M&M Blondies Recipe

These chewy M&M blondies are loaded with creamy peanut butter and peanut butter M&Ms. Extra moist and tender, they make a perfect dessert, snack, or bake sale treat.

Prep Time: 10 minutes mins

Cook Time: 16 minutes mins

Total Time: 26 minutes mins

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

US Customary | Metric

Instructions

• Preheat the oven to 350°F and spray a 9×13-inch pan with baking spray. Set aside.
  
• Whisk the dry ingredients: in a medium bowl combine 2¾ cups all-purpose flour and 1¼ teaspoons baking soda. Set aside.
  
• Make the batter: in a large bowl whisk together 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 incorporated. Fold in 1 cup peanut butter M&M’s, then stir in ½ cup creamy peanut butter until combined.
  
• 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. The center may still feel slightly soft; residual heat will finish it.
  
• Cool the bars on a wire rack, then slice into 16 squares and serve.
  

Notes

*Use peanut butter M&Ms, regular M&Ms, or your preferred variety.

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

Tips:

• Save leftover egg whites to make meringue or marshmallow fluff.
• Press the batter evenly into the pan so the bars bake uniformly and are easier to slice.
• Add extra M&M’s on top before baking for more color and crunch.
• The center should be chewy and moist when cooled, not raw. If uncertain, give it an extra minute or two in the oven.

Storage: Store 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 overnight in the refrigerator before serving, or warm briefly in the microwave.

Nutrition Facts

Peanut Butter M&M Blondies Recipe

Amount Per Serving (1 bar)

Calories 336
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 37mg12%

Sodium 259mg11%

Potassium 115mg3%

Carbohydrates 50g17%

Fiber 1g4%

Sugar 32g36%

Protein 6g12%

Vitamin A 89IU2%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Bars, Dessert

Cuisine: American

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

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

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

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

Bake: Smooth the batter into the prepared pan and press extra M&M’s on top. Bake at 350°F for 16–18 minutes, or until the edges are set and golden. The center may still feel slightly soft; it will firm up as it cools.

Cut and serve: Let the pan cool on a rack so the center settles. Once cooled, slice into 16 squares and enjoy.

How to Store, Freeze, and Reheat

Keep leftover blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 3 months. Thaw frozen bars in the refrigerator overnight and serve at room temperature or warm briefly in the microwave.