Soft and chewy Valentine's Day Brown Butter Blondies are made with nutty brown butter and loaded with M&M's and dark chocolate chips. They're so easy to make and perfect for sharing with your family, friends and valentine!
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♡ Why You Will Love these Valentine's Day M&M Blondies
- Brown butter. Browning the butter adds subtle caramel notes and elevates the flavor. For more brown butter recipes, try my captain crunch cookies, brown butter lemon blondies, and brown butter strawberry cornmeal cake next!
- Easy to make. Not only are there very few steps, it also comes together quickly. Plus, no mixer is required!
- Customizable. These classic blondies have the perfect base for mixing in a variety of different candies and toppings.
- So festive. These adorable brown butter blondies are studded with pink and red m&m candy and heart sprinkles.
Ingredient Notes
Here are some notes about all the ingredients used in these Valentine's Day Brown Butter Blondies. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - We'll be browning the butter, which adds extra depth of flavor.
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your blondies dry and crumbly.
- Brown Sugar - You can use light or dark brown sugar.
- Egg + Yolk - Adding the extra egg yolk gives the blondies that slightly chewy texture.
- Vanilla Paste or Vanilla Extract - For flavor.
- Salt - A touch of salt helps balances the sweetness.
- M&M's - I used M&M's cupid's blend Valentine's Day milk chocolate candy, but you can use regular colored m&m's. You can also use their other flavors.
- Chocolate Chips - I recommend sticking dark chocolate chips or semi-sweet chocolate chips to balance the sweetness.
- Sprinkles (optional) - I use cute heart sprinkles, but you can also use rainbow sprinkles.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Valentine's Day Brown Butter Blondies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a light colored pan and over medium-low heat, cook butter until brown and nutty. It should take 8 to 10 minutes.
Step 2. In a large mixing bowl, whisk together the hot brown butter and brown sugar until well combined.
Step 3. Add a whole egg, a yolk and vanilla paste and whisk until well combined.
Step 5. Sift in the flour and salt, and switching to a silicone spatula, fold until nearly combined.
Step 6. Fold in the m&ms and chocolate chips.
Step 7. Using an offset spatula, spread blondie batter into a prepared 8x8 inch (20cm) metal baking pan. Then add extra m&m's and heart sprinkles if desired.
Step 8. Bake at 350º (180ºC) for 25 to 30 minutes. It's ready when the edges are golden and the center is set. Cool completely before slicing.
💡 Tip
For clean slices, make sure your brown butter blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Storage
- Room Temperature - Store in an airtight container on the counter for up to 4 days.
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Allow to come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overbake. Your baking time can vary depending on your oven. It's ready when the edges are golden and is middle is just set. Mine took 25 minutes.
Bake in a metal pan. For best results, bake in a metal pan. Glass and ceramic pans will take longer. Also line your pan with parchment paper for easy removal.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
Although it's recommended, you don't have to.
If you use a 9-inch (23cm) square pan, these brown butter blondies will be very flat. I recommend sticking with an 8x8 inch pan or you can use a round 9-inch pan.
I usually don't put baking powder in my blondies because I like them more fudgy, but you can add ½ teaspoon for a more cakey blondie.
Dry blondies could be the result of overbaking or adding too much flour.
Yes, you can use a 1 to 1 cup gluten-free flour mix.
More Brown Butter Blondies...
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📖 Recipe
Valentine's Day Brown Butter Blondies
Equipment
- Light Colored Saucepan - for browning butter
- 8x8 Inch (20cm) Metal Baking Pan
- Mixing Bowls
- Whisk/Silicone Spatula
- Measuring Cups/Spoons
INGREDIENTS
- ¾ Cup (170g) Unsalted Butter browned
- 1 ¼ Cup (250g) Light Brown Sugar packed
- 1 Whole Large Egg + 1 Yolk
- 1 ½ Teaspoons Vanilla Paste or Extract
- 1 ½ Cup (180g) All-Purpose Flour
- ½ Teaspoon Fine Sea Salt
- ½ Cup (96g) M&M's (plus more for topping)
- ½ Cup (86g) Dark or Semi-Sweet Chocolate Chips
- Heart Sprinkles (optional)
Instructions
- Preheat Oven - Position a rack in the center of the oven and preheat it to 350ºF (180ºC). Butter and line an 8x8 inch (20cm) metal pan with parchment paper, leaving an overhang for easy removal.
- Brown Butter - In a light colored pan and over medium-low heat, add cubed butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 10 minutes or so. Be careful not to burn it.¾ Cup (170g) Unsalted Butter
- Combine Brown Butter & Sugar - Once browned, immediately pour the butter into a large mixing bowl and scrape in all the tiny brown bits from the bottom of the pan. Add brown butter and using a whisk, whisk vigorously for a minute until well combined. 1 ¼ Cup (250g) Light Brown Sugar
- Add Egg, Yolk & Vanilla - Add 1 whole egg, 1 yolk and vanilla, and whisk until the mixture is well combined. 1 Whole Large Egg + 1 Yolk1 ½ Teaspoons Vanilla Paste or Extract
- Add Dry Ingredients - Sift in the flour and salt, and switching a silicone spatula, fold until nearly combined.1 ½ Cup (180g) All-Purpose Flour½ Teaspoon Fine Sea Salt
- Add Chocolate - Next, fold m&m's and chocolate chips into the blondie batter until even incorporated. Do not overmix.½ Cup (96g) M&M's (plus more for topping)½ Cup (86g) Dark or Semi-Sweet Chocolate Chips
- Using an offset spatula, evenly spread the blondie batter into your prepared pan. If desired, top with a handful of m&m's and sprinkles.
- Bake - Bake in your preheated oven for 25 to 30 minutes. It's ready when the edges are golden and the middle is set. Mine took 25 minutes. Do not overbake.
- Cool - Set on a wire rack and allow to cool in the pan for at least 30 minutes. Then remove from the pan and set on the wire rack to cool completely at room temperature. If you're in a hurry, you can set it in the fridge for an about an hour. Slice into 9 or 16 pieces. Serve and enjoy!
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