I have had this recipe for a few years now.
I believe it came from an Everyday Food magazine.
The recipe was for "Halloween Blondies" but I decided some
"Fall Blondies" might be just as fun.
1 cup (2 sticks) butter, melted, plus more, room temperature, for pan
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1½ teaspoons salt
¼ cup each colored M&Ms of your choice
Preheat oven to 350°. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into squares. (To store, keep in an airtight container at room temperature, up to 2 days.)
Bring on the Fall baking!!
Inspiration Friday at At the Picket Fence