My family LOVES these M&M Samoa blondies! With the M&M’s in the blondies, you get the perfect amount of chewy with that wonderful crunch from the hard candy shell.
You can make these delicious brown butter blondies in no time and enjoy a tasty treat that your kids will love and your friends will ask for the recipe. They are the best M&M blondie recipe I’ve ever had, so make sure to save this recipe and keep it handy!
If you have some get-togethers, barbecues, or potlucks coming up, be sure to bring these soft blondies with you. They will be the first dessert that everyone grabs.
Ingredients You Need to For Our M&M Samoa Blondies Recipe:
- Unsalted butter
- Dark Brown Sugar
- Sugar
- Egg
- Vanilla extract
- Salt
- All-purpose flour
- Sweetened coconut flakes
- Mini M&Ms
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make M&M Samoa Blondies Recipe
- Preheat oven to 350℉. Spray 8×8-inch pan with nonstick spray and then line the bottom with parchment paper.
- Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until just barely warm.
- In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla and salt. Stir in flour, coconut and M&Ms until batter is blended.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&M’s on top. Bake 25 to 30 minutes. Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier).
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Why the Browned Butter
I know using browned butter is a little bit of an extra step to take with these M&M samoa blondies, but it is 100% worth it. It adds so much flavor to the blondies that you would be missing out on if you just use the classic softened butter.
Enjoy More Delicious M&M Bars Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
M&M Samoa Blondies Recipe
Ingredients
- 10 Tablespoons butter (unsalted)
- 1 cup dark brown sugar, packed
- ¼ cup sugar
- 1 large egg
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 ¼ cups sweetened flaked coconut
- 1 ¼ cups mini M&Ms
- a few extra mini M&Ms
Equipment
Instructions
- Preheat oven to 350℉. Spray 8×8-inch pan with nonstick spray and then line the bottom with parchment paper.
- Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn't burn). Let the butter cool for a few minutes, until just barely warm.
- In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla and salt. Stir in flour, coconut and M&Ms until batter is blended.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&M's on top. Bake 25 to 30 minutes. Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier).
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Mmmm – these are adorable. Somoas are my favorite GS Cookies, for sure. I think I ordered 4 boxes this year.
If you are looking for girl scout cookie ‘matches’ you should try the Keebler versions! They taste just like the cookies and are cheaper! Unfortunately they don’t come with an adorable girl scout knocking on your door but they taste the exact same! 🙂
Oh man do these look delicious! Gotta pin this for sure. I hope you will link this recipe up to I Heart Projects Linky Party.
http://www.itsybitsypaperblog.com/2012/01/i-heart-projects-linky-party.html
Blonde brownies are my weakness:-) These sound so good right about now…
Oh YUM!! Your blog is dangerous when I’m hungry! These are absolutely perfect for valentine’s day! Tweeting now!!
Oh yes. Samoas are my favorite! I think we might have to do a side-by-side experiment with the M&M Samoa and regular Samoa brownies!
By the way, over at Wayward Girls’ we started a new link party over the weekend, and we’d love to have you join in! http://www.waywardgirlscrafts.com/2012/01/wayward-weekend-week-1.html
mmmmm…i just found your blog, and I’m so glad I did!!
The Teachers? Cauldron
These are right up my alley! They look amazing!
Yum! These look delish!
These look SO good!!! I love Samaoas & I love blondies! YUM.
Loving this yummy-ness! I would love for you to link up with my party at: http://anoriginalbelle.blogspot.com/2012/01/make-it-yourself-monday-13-link-up.html
Each week, three items get featured!
I LOVE SAMOAS!! These look divine. Soo adding coconut to my blondie recipe 🙂
Amazing! These look totally, completely amazing.
oh yum!! these look great! Is there anything you could sub for the coconut? I would love it, but not sure about making something with coconut for a big group… seems like that’s one thing not everyone loves!
I found you on Tater Tots and Jello and I would love it if you would share this with our readers too for Fun Stuff Fridays! http://www.toysinthedryer.com/2012/02/14-days-of-valentines-fun-stuff-fridays_10.html
An 8×8 pan seems kinda small. How many does this recipe make?
I baked them in an 8×8 pan and got 16 bars . . . but they are pretty rich, so they ended up being the perfect size!
Okay, I followed the recipe exactly, but my batter was more like cookie dough and instead of pouring in the pan and spreading with a spatula, I had to dump it in the pan and press it down with a spoon… What did I do wrong?? They’re baking right now so we’ll see if I still end up with the same result!
Same thing happened to with my batter – just like cookie dough. How did yours turn out? Thanks!
They are a heavier, dense bar. Not cakelike. We had to spread it around with a rubber spatula before cooking. That’s in the directions. Hope they turn out for you! Ours didn’t last long at all. -The Six Sisters