Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun—let them sort the chocolate candies by color and arrange them on top of the dough.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.

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  • In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.

  • 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 16 squares.

Reviews (19)

61 Ratings
  • 5 star values: 21
  • 4 star values: 13
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
10/23/2012
I just made these. Most Blondies are super sweet, but these weren't, making them perfect for the chocolate candy toppings. Two notes: Use a 9 x 13" pan and use only 1 tsp. of salt. Will definitely make again.
Rating: Unrated
06/04/2012
I couldn't disagree more with the previous reviewers. These are my favorite blondies to make and I've been making them regularly since this issue was printed. They are a nice, thick blondie - chewy and soft and so yummy! I don't always top them with M&M's though, I often use white chocolate chips, caramel chunks, nuts, or just do them plain. Give them a try!
Rating: 2 stars
10/28/2011
I've made this twice. Once using the pan size from the recipe and one using a 9 x 13. I prefer the "old" recipe using white chocolate chips and stick with the 9 x 13 pan. Sorry Martha.
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Rating: Unrated
12/03/2010
There was too much salt in the recipe. And overall pretty underwhelming. would not make again.
Rating: Unrated
11/21/2010
WASTE OF TIME! Made these for halloween with a 9x13 pan and was still not cooked in the center after 50 min of baking but was too crispy on the outside. These did not taste like any blondie I have ever had. Tasted like a very plain cookie and the salt was way too powerful! We through the entire pan in the trash!
Rating: Unrated
10/31/2010
Very disappointed. I believe the pan size is a type. Made in 8x8 and raw inside after 1 hour baking. Next time will use 9x13. I was sad because I was making for my daughter's Halloween party and they were a big flop.
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Rating: Unrated
10/31/2010
Very disappointed. I believe the pan size is a type. Made in 8x8 and raw inside after 1 hour baking. Next time will use 9x13. I was sad because I was making for my daughter's Halloween party and they were a big flop.
Rating: Unrated
10/28/2010
I have to say I was a bit disappointed. I followed the recipe exactly as well but thought the salt was overpowering. I used rock salt so perhaps that was my mistake. I would cut the salt down. Also, I baked for 40min and they came out pretty moist albeit quite a chunk of a portion so a larger pan might be better.
Rating: Unrated
10/23/2010
Just made these today, followed the recipe exactly (didn't see the baking powder comment) using a 9x9 pan and they came out wonderfully. Used Reese's Pieces candies instead of chocolate because I had them on hand and they are just divine.
Rating: Unrated
10/23/2010
I made these today following some mods suggested below. I used a 9 x 13 pan, 1 tsp. baking powder, and reduced the time down to about 35 minutes. With the mods, it came out beautifully. I really like how easy this recipe is from whisking the sugars and butters, then adding the flours. Super easy!! It's a great one-bowl blondie recipe.
Rating: Unrated
10/17/2010
This recipe did not have baking powder or baking soda ??? i added 1 tsp of baking powder - also used mini chocolate chips as I didn't have m
Rating: Unrated
10/16/2010
This recipe has a couple of flaws. 1: The batter seemed to be too much for an 8x8 pan, and it was. The top was brown before the bar was thoroughly cooked. They turned out gummy. (Yes, my oven is the correct temp; I have two oven thermometers to prove it.) Next time, use a 9x13 pan so the batter will be spread more thinly and bake more completely. 2) No leavening. I know that eggs can provide leavening, but not enough in this case. Next time, I'll use 1 tsp baking soda.
Rating: Unrated
10/15/2010
I can't wait to make these. I am going to use RP peanut butter candies instead of the chocolate. I am am allergic to chocolate.
Rating: Unrated
12/13/2009
We love this recipe!! have made it about half a dozen times. We use M
Rating: Unrated
12/07/2009
I loved this recipe, the blondies were moist and delicious. It was so easy I wonder why I don't make them more often.
Rating: Unrated
11/11/2009
Ok, weird, won't let me post certain words?
Rating: Unrated
11/11/2009
(Trying to figure out why my comments aren't showing up.) These were very good.
Rating: Unrated
11/11/2009
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Rating: Unrated
10/09/2009
I made these and they were pretty good - my results are here: http://marthaandme.wordpress.com/2009/09/20/halloween-blondies/