I love blondies…. I love brownies…. I love cookies….. Well, we could be here all day. These came out in the October issue of Everyday Food by Martha Stewart. My daughter quickly informed me that we were making these, blondies I’m so there. This are fairly simple and I let my 4 yr old sort the candies, then the older one placed them on the top. So basically I just threw everything in the bowl, mixed and put into the oven. Quick and easy, just my style. Enjoy!!
Everyday Food Magazine
1 cup (2sticks) unsalted butter, melted plus more- room temperature for pan
1 cup packed light- brown sugar
1/2 cup cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy coated chocolates (from a 12.6 ounce bag)
1. 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 papaer.
2. 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.
3. Bake until top of cake is golden brown and a toothpick insereted in center comes out clean, 45-50 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. (To store, keep in an airtight container at room temperature, up to 2 days.)