Monster Cookie Blondies
Description
Ooey, gooey, nutty perfection. These brown butter blondies are the ultimate treat! They have everything you’d find in a traditional Monster Cookie- peanut butter, oats, chocolate chunks and M&Ms. No rolling or chilling necessary. Sweet, salty and delicious. You might think I’m crazy but I decided to freeze the leftover bars and I might even like them better frozen! You be the judge. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 20 minutes cook time
- 35 minutes total time
Recipe
3/4 cup brown butter
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup peanut butter
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups (228g) gluten free flour
1/2 cup gluten free oats
4 oz semi-sweet chocolate bar, chopped
1 cup M&Ms
1. Preheat oven to 350°F. Line a pan with parchment paper. A 9×9 or 8×11 pan works best.
2. Brown the butter. In a medium saucepan over medium heat, add butter and allow it to melt completely, stirring occasionally. The butter will foam up a bit, then subside.
3. Continue cooking and watch for light brown specs to form at the bottom of the pan. It will start to smell nutty and caramelized when it is done.
4. Remove the butter from the heat and transfer it to a bowl to cool for 10 minutes.
5. In a large bowl, combine sugars, peanut butter and the slightly cooled brown butter. Mix until combined.
6. Add eggs, vanilla extract, salt and baking soda and mix until well combined.
7. Fold in gluten free flour, gluten free oats and chopped chocolate chunks.
8. Fold in M&Ms.
9. Transfer mixture to prepared pan.
10. Bake at 350° F for 20-22 minutes, or until the top no longer appears shiny.
11. Allow blondies to cool before slicing and serving. Enjoy!
12. Leftovers can be kept at room temperature for 1-2 days, in the refrigerator for 4 days or in the freezer for up to 3 months. (I ate one still frozen directly from the freezer and oh my goodness it was SO good!)
3/4 cup brown butter
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup peanut butter
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups (228g) gluten free flour
1/2 cup gluten free oats
4 oz semi-sweet chocolate bar, chopped
1 cup M&Ms
1. Preheat oven to 350°F. Line a pan with parchment paper. A 9×9 or 8×11 pan works best.
2. Brown the butter. In a medium saucepan over medium heat, add butter and allow it to melt completely, stirring occasionally. The butter will foam up a bit, then subside.
3. Continue cooking and watch for light brown specs to form at the bottom of the pan. It will start to smell nutty and caramelized when it is done.
4. Remove the butter from the heat and transfer it to a bowl to cool for 10 minutes.
5. In a large bowl, combine sugars, peanut butter and the slightly cooled brown butter. Mix until combined.
6. Add eggs, vanilla extract, salt and baking soda and mix until well combined.
7. Fold in gluten free flour, gluten free oats and chopped chocolate chunks.
8. Fold in M&Ms.
9. Transfer mixture to prepared pan.
10. Bake at 350° F for 20-22 minutes, or until the top no longer appears shiny.
11. Allow blondies to cool before slicing and serving. Enjoy!
12. Leftovers can be kept at room temperature for 1-2 days, in the refrigerator for 4 days or in the freezer for up to 3 months. (I ate one still frozen directly from the freezer and oh my goodness it was SO good!)