Fall Blondies

I have had this recipe for a few years now.

I believe it came from an Everyday Food magazine. 

The recipe was for "Halloween Blondies" but I decided some

"Fall Blondies" might be just as fun.

C'mon and take a closer look at their yumminess.

Fall Blondies

1 cup (2 sticks) butter, melted, plus more, room temperature, for pan
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1½ teaspoons salt
¼ cup each colored M&Ms of your choice

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

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 as necessary) 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 squares.  (To store, keep in an airtight container at room temperature, up to 2 days.)

Bring on the Fall baking!! 

Linking to:

Inspiration Friday at At the Picket Fence