Spring Time Loaded Blondies

Oh baby, these Blondies… 

I mean realistically you could make these blondies year round with any season M&M’s, or just the plain ones. Either way they taste pretty darn good. I love blondies causes they are like brownies but don’t have SOOO much chocolate, dare I say!!! 

Everyone is always blah blah blah. GIVE ME CHOCOLATE!! But really, its ok to tone it down a bit. And really with the batter you could put in any add ins you like to make it your own!!! I chose chopped walnuts ♥

Today in Minnesota it was like the perfect spring day! Its the week before Easter; I did a crossword and drank my coffee, and my mom and I went down to the garden and weeded while my blondies were baking and cooling. It was lovely outside; nice breeze, sun out and then at the end of the day there was a thunderstorm 😉 I love thunderstorms!! Plus I got the day off of work and got to spend some time at home. Sure I was doing homework but its better then being at work on such a great day! 

The batter for these blondies is so yummy and perfectly sweetened. Try your hardest not to over bake them and to wait till they completely cool to cut them. I put mine in the fridge for a bit to help them cool. The blondies will be kinda underdone a bit but that makes them the best. They will be kinda doughy and soft. Pure perfection people. 


Spring Time Loaded Blondies!! 


2 sticks unsalted butter, room temp

1 cup light brown sugar 

1/2 cup sugar 

2 teaspoons vanilla extract

2 jumbo eggs, at room temp 

2 cups all purpose flour 

1 teaspoon baking soda 

1 teaspoon kosher salt

1 cup chopped walnuts 

1/2 cup- 1 cup semi sweet chocolate chunks*

1 cup Spring Time M&M’s 


* depending on how sweet you want the blondies! If you put the whole cup they can get a little sweet; and if you’re anything like my sister Eriel you like the ‘cookie’ part more than the chocolate part and claim things are ‘rich’ often.. 


Preheat oven to 350 F. Grease a 9 x 13 baking pan

In a bowl mixer together your flour, salt and baking soda with a whisk until well incorporated or use a sift. Set aside. 

With an electric mixer cream the butter, sugar and brown sugar on high for 3 mins until light and fluffy. Change the speed to low and add the vanilla and then add the eggs one at a time allowing the first to be completely mixed in before adding the second. Be sure to scrap down the sides to ensure everything mixes well.

Continue with the mixer still on low and slowly add the flour to the mixer. After use a silicon spatula to gently fold the chopped nuts, chocolate chunks and M&M’s into the mix!! 

Spoon batter into greased pan and smooth the top Bake for 20-22.  If you use a smaller pan like an 8×12, 30 mins may be your jam for timing. The toothpick may or may not come out completely clean but regardless you don’t want to over bake so get those puppies out of there!!! Let cool completely before cutting!!! I put mine in the fridge to help the cooling process. 


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If your looking for something else to satisfy your sweet tooth try my Peanut Butter Reese’s Pieces Cookies

or if you were looking to get diabetes try my Reese’s Peanut Butter Cookie Sandwiches



I just love for people to learn new tricks! So if you’ve never poached an egg before and would like to learn head over to my Poached Egg Post

You’ll be shocked how easy it is to make! And delicious!!!

Pair it with some ham and an english muffin and you’ve got delicious Eggs Benedict!!! Topped with my homemade Hollandaise Sauce


Or if your looking for a healthy and filling breakfast try out my poached eggs on top of asparagus here!!


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