These Valentine’s Day Blondies are the kind of cute Valentine’s day dessert that make people light up the second they see them. They’re soft, buttery blondie bars packed with red and pink M&M’s, crunchy Oreos, and festive sprinkles. They come together quickly, use simple pantry ingredients, and are perfect for parties, bake sales, or even a Galentine’s day celebration.
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Ingredients for Valentine’s Day Blondies
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups Valentine’s Day M&M’s
- 1/2 cup Valentine’s Day sprinkles
- 10 Oreos, roughly chopped
How to Make Valentine’s Day Blondies
These are a super easy and cute Valentine’s day dessert for when you need something fancy and fast! Just mix and bake.
1. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the blondies out easily after baking.
2. In a large mixing bowl, whisk together the melted, slightly cooled butter and the packed light brown sugar until the mixture looks smooth and glossy.
3. Add the eggs and vanilla extract to the bowl. Whisk again until everything is fully combined and the batter looks thick and uniform.
4. Add the flour, baking powder, and salt. Gently mix with a spatula or wooden spoon just until no dry streaks remain. Avoid overmixing so the blondies stay soft and chewy.
5. Fold in about 1 1/4 cups of the Valentine’s Day M&M’s, most of the Valentine’s Day sprinkles, and most of the chopped Oreos. Reserve a handful of each for decorating the top later.
6. Spread the batter evenly into the prepared pan, pressing it into the corners and smoothing the top with a spatula.
7. Bake for 10 to 15 minutes, just until the top is starting to set but is still soft. Remove the pan from the oven and quickly scatter the remaining M&M’s, sprinkles, and chopped Oreos over the surface.
8. Return the pan to the oven and bake for another 10 to 15 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
9. Place the pan on a cooling rack and let the blondies cool completely in the pan. Once cool, use the parchment overhang to lift them out and slice into bars.
Pro Tips
- Line the pan with parchment paper. It makes it so much easier to lift and slice clean bars for parties or bake sales.
- Baking times vary. If you like them gooey in the middle, pull them out when there are still a few moist crumbs on the toothpick; they firm up as they cool and stay extra chewy that way. If you like them more firm, leave them in for an extra 5-10 minutes, but note that the edges will be really firm.
- Don’t skip sprinkling extra toppings on top halfway through baking. It makes the tops so much prettier.
- Make ahead: Bake the night before, cool completely, then store covered at room temperature for up to 3 days.
- Freeze for later: Slice and freeze in an airtight container for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use regular M&M’s instead of Valentine’s Day ones?
Sure! Any color M&M’s work, but the Valentine’s mix keeps the cute Valentine’s dessert vibe. If you can’t find Valentine’s M&Ms at the store, you could just keep aside a bunch of red M&Ms from a regular bag and make sure to sprinkle those on top halfway through baking.
Can I use salted butter?
You can, but if you do definitely don’t add any extra salt.
How do I know when the blondies are done?
The edges should be golden and a toothpick near the center should come out with a few moist crumbs, not wet batter. Really, I feel like the doneness of blondies comes down to personal preference. I like my blondies pretty soft and gooey in the middle, but some people like more chewy and firm. So, feel free to bake them until they look good! But your best bet is to always look at the middle, because the edges set before the middle.
Can I make these in an 8×8 pan instead?
You can if you cut the recipe in half. Otherwise, with an 8×8 pan, the blondies will be too thick and may not bake evenly.
Do these need to be refrigerated?
Nope! You can just store them tightly covered at room temperature. You can freeze them if you need to last longer than 2-3 days (Mine never do, though!).
These Valentine’s Day Blondies are the easiest way to bring a little pink, red, and chocolate-filled joy to your February. If you try this recipe, please snap a picture, share it, and enjoy every chewy, colorful bite of your new favorite easy Valentine’s Day treat!
Valentine's Day Blondies
Ingredients
- 1 cup (2 sticks) unsalted butter melted and slightly cooled
- 1 1/2 cups brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 to 1 1/2 cups Valentine's Day M&M's
- 1/2 cup Valentine's Day sprinkles
- 10 Oreos roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the blondies out easily after baking.
- In a large mixing bowl, whisk together the melted, slightly cooled butter and the packed light brown sugar until the mixture looks smooth and glossy.
- Add the eggs and vanilla extract to the bowl. Whisk again until everything is fully combined and the batter looks thick and uniform.
- Add the flour, baking powder, and salt. Gently mix with a spatula or wooden spoon just until no dry streaks remain. Avoid overmixing so the blondies stay soft and chewy.
- Fold in about 1 1/4 cups of the Valentine's Day M&M’s, most of the Valentine's Day sprinkles, and most of the chopped Oreos. Reserve a handful of each for decorating the top later.
- Spread the batter evenly into the prepared pan, pressing it into the corners and smoothing the top with a spatula.
- Bake for 10 to 15 minutes, just until the top is starting to set but is still soft. Remove the pan from the oven and quickly scatter the remaining M&M’s, sprinkles, and chopped Oreos over the surface.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a cooling rack and let the blondies cool completely in the pan. Once cool, use the parchment overhang to lift them out and slice into bars.
