Found in SL Dec 2025 here
Baking spray
3 1/2 cups all-purpose flour
2 tsp. kosher salt
5 large eggs, at room temperature
2 cups granulated sugar
3/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 cups unsalted butter, melted and cooled slightly
1 (10-oz.) bag red and green M&M’S (about 1 1/2 cups), divided
Preheat oven to 325°F. Lightly coat a 13- x 9-inch baking pan with baking spray; line with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment with baking spray; set aside.
Whisk together flour and salt in a medium bowl; set aside. Beat eggs and granulated sugar with a stand mixer fitted with a whisk attachment on medium-high speed until thick and pale yellow, about 4 minutes. Switch to a paddle attachment; add brown sugar and vanilla, and beat on low speed until combined, about 20 seconds. Gradually add cooled butter, beating on low speed until combined, about 1 minute total. Using a spatula, fold in flour mixture just until no streaks remain. Fold in 1 1/4 cups of the chocolate pieces. Pour batter into prepared pan, smoothing into an even layer. Sprinkle remaining 1/4 cup chocolate pieces over top.
Bake until blondies are set and a thermometer inserted into center registers 205°F, about 45 minutes. Let cool completely in baking pan on a wire rack, about 2 hours. Using parchment as handles, transfer blondies from baking pan to a cutting board. Cut into 24 triangles.
3 1/2 cups all-purpose flour
2 tsp. kosher salt
5 large eggs, at room temperature
2 cups granulated sugar
3/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 cups unsalted butter, melted and cooled slightly
1 (10-oz.) bag red and green M&M’S (about 1 1/2 cups), divided
Preheat oven to 325°F. Lightly coat a 13- x 9-inch baking pan with baking spray; line with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment with baking spray; set aside.
Whisk together flour and salt in a medium bowl; set aside. Beat eggs and granulated sugar with a stand mixer fitted with a whisk attachment on medium-high speed until thick and pale yellow, about 4 minutes. Switch to a paddle attachment; add brown sugar and vanilla, and beat on low speed until combined, about 20 seconds. Gradually add cooled butter, beating on low speed until combined, about 1 minute total. Using a spatula, fold in flour mixture just until no streaks remain. Fold in 1 1/4 cups of the chocolate pieces. Pour batter into prepared pan, smoothing into an even layer. Sprinkle remaining 1/4 cup chocolate pieces over top.
Bake until blondies are set and a thermometer inserted into center registers 205°F, about 45 minutes. Let cool completely in baking pan on a wire rack, about 2 hours. Using parchment as handles, transfer blondies from baking pan to a cutting board. Cut into 24 triangles.
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