Samoa M&M Blondies
If you’re on the lookout for a dessert that perfectly combines the chewy texture of blondies with the delightful flavors of your favorite Samoa cookies, then these Samoa M&M Blondies are just what you need. These blondies are packed with rich, buttery notes, sweet coconut, and colorful M&Ms, making them a delightful treat for any occasion. Whether you’re baking for a party, a potluck, or just a cozy night at home, these blondies will surely impress everyone who takes a bite.
Imagine biting into a soft, chewy blondie that has the perfect balance of sweetness, nuttiness from the coconut, and a fun burst of chocolate from the M&Ms. This recipe is simple yet rewarding, making it a must-try for both beginners and seasoned bakers. So, preheat your oven, grab your ingredients, and let’s dive into making these scrumptious Samoa M&M Blondies!
Why It Works Every Time
These Samoa M&M Blondies work beautifully because of the balance between the rich, buttery base and the added textures and flavors from the coconut and M&Ms. The dark brown sugar gives these blondies a deep, caramel-like flavor that pairs perfectly with the chewy coconut. Plus, the mini M&Ms not only add a pop of color but also provide delightful chocolatey bursts in every bite. The combination of these ingredients ensures a moist, chewy treat that’s hard to resist.
Ingredient Rundown
To whip up these Samoa M&M Blondies, you’ll need the following ingredients:
- 10 tablespoons (1 stick) unsalted butter: The key to a rich and flavorful blondie base.
- 1 cup packed dark brown sugar: This adds moisture and a deep caramel flavor.
- 1/2 cup granulated white sugar: Balances the sweetness and helps with the blondies’ structure.
- 1 large egg: Binds the ingredients together and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavors.
- 1 1/2 cups all-purpose flour: Provides the base for the blondies, giving them structure.
- 1 cup sweetened flaked coconut: Adds chewiness and a tropical flavor.
- 1 cup mini M&Ms: For that fun, colorful crunch. Feel free to add a few extra for topping!
Gear Up: What to Grab
Before you start baking, gather these essential tools:
- Mixing bowls: For mixing your wet and dry ingredients.
- Whisk: To combine ingredients smoothly.
- Spatula: For folding in the coconut and M&Ms.
- 9×9-inch baking pan: The perfect size for thick, chewy blondies.
- Parchment paper: To line your baking pan for easy removal.
- Oven mitts: Safety first when handling hot treats!
Samoa M&M Blondies Cooking Guide
Now that you have everything ready, let’s get cooking!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your blondies bake evenly and turn out perfectly.
Step 2: Prepare Your Baking Pan
Line a 9×9-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper.
Step 3: Melt the Butter
In a medium saucepan, melt the butter over low heat. Once melted, remove the saucepan from heat and let it cool slightly.
Step 4: Mix Sugars
In a large mixing bowl, combine the melted butter, dark brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined.
Step 5: Add Egg and Vanilla
Add in the egg and vanilla extract to the sugar mixture. Whisk until fully incorporated.
Step 6: Combine Dry Ingredients
In another bowl, whisk together the flour and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Step 7: Fold in Coconut and M&Ms
Gently fold in the sweetened flaked coconut and mini M&Ms until evenly distributed throughout the batter.
Step 8: Bake
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Cool and Serve
Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.
Seasonal Flavor Boosts
If you’re feeling adventurous or want to match the season, consider these flavor boosts:
- Add spices like cinnamon or nutmeg for a warm, cozy flavor during the fall.
- Mix in chopped nuts, like pecans or walnuts, for added crunch.
- Substitute the coconut with crushed graham crackers for a s’mores twist.
- Incorporate seasonal candies, like pumpkin spice M&Ms during Halloween.
Things That Go Wrong
Even the best bakers can run into a few hiccups. Here are some common issues and solutions:
- Blondies are too dry: This could be due to overbaking. Make sure to check for doneness a few minutes early.
- Blondies are too gooey: If they are underbaked, return them to the oven for a few more minutes.
- Burnt edges: If the edges are browning too quickly, cover the pan with foil halfway through the baking process.
- Uneven baking: Make sure to mix the batter well, and check your oven temperature for accuracy.
Leftovers & Meal Prep
These Samoa M&M Blondies are perfect for meal prep and can be stored easily:
Once cooled, cut the blondies into squares and store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them! Just wrap the squares individually in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to three months. Simply thaw at room temperature when you’re ready to enjoy another bite!
Popular Questions
Can I use regular M&Ms instead of mini M&Ms?
Absolutely! Regular M&Ms will work just fine, but keep in mind they may take a little longer to distribute evenly in the batter since they’re larger.
Can I replace the coconut with something else?
Yes! If you’re not a fan of coconut, you can substitute it with chopped nuts or even chocolate chips for a different flavor profile.
Do I need to refrigerate the blondies?
No need to refrigerate! These blondies can be stored at room temperature in an airtight container for several days. Refrigeration may change their texture.
Can I double the recipe?
Yes! If you want to make a larger batch, simply double all the ingredients and use a larger baking pan, such as a 9×13-inch pan. Adjust the baking time as needed.
Final Bite
These Samoa M&M Blondies are more than just a dessert; they are a delightful experience that combines textures, flavors, and a touch of nostalgia. With every chew, you’ll enjoy the rich buttery flavor, the sweetness of coconut, and the pop of chocolate from the M&Ms. They are perfect for sharing, but you might just want to keep them all to yourself!
So, whether you’re indulging on a quiet evening or sharing with friends and family, these blondies will surely become a favorite. Happy baking!
Samoa M&M Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper.
- In a medium saucepan, melt the butter over low heat. Once melted, remove the saucepan from heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter, dark brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined.
- Add in the egg and vanilla extract to the sugar mixture. Whisk until fully incorporated.
- In another bowl, whisk together the flour and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Gently fold in the sweetened flaked coconut and mini M&Ms until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.
Notes
- Store cut blondies in an airtight container at room temperature for up to a week.
- For longer storage, freeze individual squares wrapped in plastic wrap.
- Check for doneness a few minutes early to avoid overbaking.
