Alright, I’m just going to toot my own horn here for a couple seconds and say that this stack of blondies looks BEAUTEOUS. Some good progress in terms of my food-ography skills. When I first started this blog in high school, I just had my point-and-shoot, and there wasn’t much that I could really do to improve the quality of my photos. Even with editing, it’s just a lot harder to get the same depth of focus and detail that you get with a DSLR, so this is quite a proud moment for me, although there is still a whole lot of room for improvement. But quick tip that I have learned in shooting food is that natural lighting is your BFF.
For these blondie bars, my college baking partner aka Stephanie aka one of my roommates since freshman year announced, “Hey Joleen, do you want to stress bake with me tonight?” And if you ever ask me, the answer is almost always going to be yes. Basically always.
It’s been a long couple of weeks of midterms for all of us, and it’s become kind of common nowadays for us (as in me and my roommates/apartment-mates) to not see each other for a couple of days, just because we’re either out late studying, at meetings, at practice, or just stressed out to the max. So of course, when one round of midterms are over and we all manage to be in the apartment at the same time, it’s a cause for celebration!
A quick rummaging of our pantry (already got the M&M’s, white chocolate chips, and of course all the staples like flour, eggs and sugar) was really all it took to help us whip up this delicious treat. And literally, this is one of the most flexible desserts because you can throw in whatever you want-dark chocolate chips, oreos, Snicker’s, you name it. Think of them as like “kitchen sink cookies” (honestly, that’s a pretty gross name because our kitchen sink…is not something I want to associate with these decadent bars), but you basically just throw in whatever you have left in the pantry and it’s like a little party inside your dessert!
Smooth out the top of your batter with a spatula and sprinkle some additional M&Ms and chocolate chips on top!
We enlisted the help of a couple of our friends with this late night baking session and it was a job very well done.
Spent a good 30 minutes trying to get good photos of the blondie bars, but at this point it was already like 1 or 2 in the morning, and I just gave up, saved 5 extra pieces for the next morning. It was worth it.
Staying up all night laughing with your friends, having random conversations, and eating blondie bars at 2 in the morning is a pretty good way to celebrate the end of midterms.
Bon appétit! ♥
Also featured on WIAW.
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1 cup M&M’S, plus more for sprinkling
- 3/4 cup white chocolate chips, plus more for sprinkling
- Preheat oven to 350 °F.
- Melt butter in microwave safe bowl, about 1 minute.
- Mix in egg, brown sugar, vanilla until smooth.
- Add in flour, stir until combined.
- Fold in M&Ms and white chocolate chips.
- Pour batter in greased baking pan (8x8), smoothing top with spatula.
- Sprinkle top of batter with additional M&Ms and white chocolate chips.
- Bake for about 25 minutes, or until center comes out clean.
- Let cool in baking pan for additional 30 minutes before serving.