Cupid Came Early

valentine blondies

This is a rare sight to behold.  A post about a holiday before the holiday.  Last year, I was able to do that with Valentine’s too.  It must be a sure sign of what I refer to as the Minnesota Winter Doldrums.  Symptoms include but are not limited to:  frequent hand lotion application, requirement of boots, hats, mittens, scarves, and puffy jackets just to step outside, dreams of tropical destinations, along with abrupt and fascinating addiction to The Vampire Diaries. {I may or may not be willing to admit to having devoured three seasons in three weeks.} *gasp*

I wanted to share a sweet treat with you, considering that you too may have a bit of time on your hands, avoiding the wind chill and suffering from similar MWD complications.

I tried a new recipe for blondies and graced them with some gorgeous red, pink and white M & M’s in honor of the upcoming holiday.  Nothing fancy but definitely on the yummy side.

Brown Sugar Blondies
from Baked Perfection

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M’s

Preheat oven to 350 degrees F (180 degrees C).

Mix together flour, baking powder, baking soda, and salt and set aside.  Melt 1/3 cup butter.  Add 1 cup firmly packed brown sugar and mix well.  Cool slightly.  Add egg (beaten) and vanilla and blend well.  Add flour mixture, a little at a time, mixing well.  Mix in 2/3 cup M&M’s.  Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M’s on top. Bake for 20 to 25 minutes. Store in airtight container at room temperature.

P.S.  These may also give you a bit “extra” for the hibernation period so go do some jumping jacks for each bar consumed.  Or not.

P.P.S.  Did you notice that I photographed a corner piece?  *Love.*  *Favorite.*  *Best.*


3 thoughts on “Cupid Came Early

  1. oh my, just bought m & m’s today solely for the purpose of baking! Do you think this would work with just 1/2 cup sugar?


    • Thanks so much for your comments. I think this would definitely work to reduce the sugar. I did some research and it looks like oftentimes the ratio of flour to sugar is 2:1. In this case it is 1:1 so I’d say it would be a wise adjustment. If you do – please let me know how it turns out. I’d love to hear!


      • They came out delicious:)! I used half the sugar and then also used all whole wheat flour. I will be doing a blog post on it within the next week giving credit to you. I love the texture…never thought I’d be able to have a blondie because I thought the texture would not come out right with the sugar reduction.


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