Brown Butter Pretzel M&M Blondies

Buttery blondies filled with sweet & salty pretzel M&Ms. These are a family favorite!

2 images of pretzel M&M blondies

These mind-blowing blondies are so soft and chewy – they completely melt in your mouth. The crunchy m&ms, the salty pretzels, buttery dough – my new favorite blondie. And they are SO easy to make.

If you like salty/sweet, you’ll flip for these blondies.

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stack of pretzel M&M blondies

Brown Butter Pretzel M&M Blondies

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Buttery blondies filled with sweet & salty pretzel M&Ms. These are a family favorite and an easy 1 bowl recipe!


  • 1/2 cup (1 stick) salted butter
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup pretzel M&Ms


  1. Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 6 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature.
  2. Preheat oven to 350°F (177°C). Spray 8×8 square baking pan with cooking spray. Set aside.
  3. To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms.
  4. Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned. Allow blondies to cool for at least 1 hour and cut into squares. Store in an airtight container for up to 10 days.

Keywords: brown butter pretzel blondies, brown butter blondies


  1. Kaylee @ Couponing & Cooking says:

    Literally everything you make looks to die for! I am pinning these along with like 50 other treats of yours. Thanks for all the inspiration!

    1. Thank you Kaylee! You are SUCH a sweetheart. So glad I found your blog!

  2. Hi Amanda! I do not suggest using light butter in these blondies. I use light butter in my blondies that have another fat like peanut butter or almond butter. It will greatly affect the texture. However, I haven’t tried browning light butter before but I imagine it would brown the same way as regular. I’m sorry you were having trouble. I would start over with regular butter!

  3. Thanks! The light butter was too watery for browning I think. I bet it will still taste awesome! I will try again will regular butter soon!! p.s. How do you stay so small with all of these yummy desserts!! OMG!! I’m in love with your blog!

    1. Thankfully I have a healthy appetite otherwise. Thanks Amanda! Let me know how the regular butter works out. 🙂

  4. I’m with you. I love those pretzel m&m’s. These blondes look amazing. Now if I can’t only stay out of the bag long enough to still have some candy left to make these!

    1. I know what you mean Tessa, I can NEVER keep popping those pretzel M&Ms. they are addicting!

  5. Hi Sally,
    Will the recipe change drastically if I don’t brown the butter? Can I just use regular softened butter or will I have to change the other ingredients?


    1. Hey Ikhlas! You may use melted butter instead of browned butter here – not softened. You’ll love these!

      1. Thanks, Sally! Can’t wait to make them 🙂

  6. I made these last night. Crazy good.

    1. woohoo! That’s great to hear Ashley! I love these.

  7. These are cooling right now….I can’t wait to try them!!!!! I thought I would surprise my daughter with them when she gets home from school!

    1. Amy, what a sweet mom you are! I would love to come home to a plate of these. 🙂 I love pretzel M&Ms. Hope you all enjoy!

  8. My GOODNESS these look fantastic! Y’know, I have yet to try a recipe with browned butter (mostly because it sounds like too much work, haha), but I think I should probably give it a go for these babies. Also, I’m instantly sold due to the Pretzel M&Ms!

  9. gemgemgoesglobal says:

    Do you make all these in your own kitchen or do you have a base of operations or something?? (for surely so fantastical a place could never be called an “office”, no no, that would rub away at some of the candyland magic…) 😀 x

    1. Everything is made in my kitchen!

  10. So sad, I cannot find pretzel m&ms! Can I use regular m&ms and pretzel pieces? If so, what would the measurements be?

    Just found your website today, so glad I came across it! xox

    1. Hi Lizzie! You certainly may use regular m&ms and pretzel pieces. I would use 1/3 cup of each.

  11. Emily | The Blonde Buckeye says:

    I made a version of these & they were AMAZING! Thanks for the recipe!!

    1. So glad Emily! Enjoy.

  12. I made these the weekend after one of my co-workers gave me a few Nutella blondies from a party to sample (yes I am aware that you have a recipe…it’s on my to-do list). I was very inspired to make a good blondie recipe. I used peanut M&M’s instead of pretzel since those are my favourite. I never used a recipe that requires brown butter before. Now even though the smell of butter at that point kinda makes me feel a little sick, it was easy and so worth it because THIS is exactly how I want a blondie to taste.

  13. So…been waiting all week to make these for a Super Bowl party, they sound so delish. Very nervous now because the batter was so stiff, but I retread the ingredient list several times. Certainly not trying to pick apart wording, but no way could I “pour” this batter into the pan, the texture was more like toll house cookie dough. Anyone else? Keeping my fingers crossed though.

    1. I agree with the consistency…way to thick to pour but they came out tasty! The recipe does not say how much this yields but I had to TRIPLE the recipe just to get enough for a Superbowl party. I also added little bits of caramel that I chopped up and loved the extra sweetness.

      1. Hi Stephanie! The yield is written in the recipe. Happy you loved them! Yep, the batter is quite thick as explained in the post.

  14. Hi Sally! I absolutely love your website. I just got home from summer session at college and was itching to bake something, when I stumbled upon these beauties. They came out wonderfully. I have never browned butter before and I don’t think I achieved it. I kept it on the burner for about 8 minutes but the butter didn’t turn brown. I took it off the burner anyway because I didn’t want burned butter. They still came out delicious anyway.

  15. Just made these and they turned out really well. I had to leave them in the oven a little longer than 25 minutes however, more like 30 minutes because the middle was still very doughy. Thanks for the recipe!

  16. Followed the recipe exactly and these came out great. Ever try adding some peanut butter?!

  17. Hi Sally!
    I love all your recipes I’ve made so far. I was just wondering, if I have a 10 x 14 pan and no 8 x 8 pan, would it work OK if I doubled the recipe? I figure if 8 x 8 is 64 in^2, that doubled would be 128 which is pretty close to 10 x 14= 140. And I would reduce the cooking time a bit to compensate. 

    1. Chrissy, you can double the recipe for your pan and adjust the bake time as needed. No problem.

  18. Hi there. If I double the batch and use a 9×13 pan, how much do I need to change the bake time and temp? Thanks so much in advance! Also I love every recipe of yours I’ve tried so far – thanks for sharing!

    1. Hi Alex! I’m unsure of the exact bake time, but my guess would be about 30-35 minutes.

  19. These are SO GOOD and SO EASY. No mixer required so they took no time to whip up. I used regular Christmas m&m’s and the outside is crispy and the inside is super soft. Will definitely make these again!

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