Brown Butter Pretzel M&M Blondies

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

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

I love chocolate covered pretzels, so I was a tad excited to bake with pretzel M&Ms this weekend. Have you tried them? They are simply amazing. Sweet, salty, chocolatey, and crunchy. Enough said.

I bought a bag the other day and brainstormed some ways to use them, besides just eating them straight from the bag. Which I did anyway. I decided on blondies. I love blondies – much more than brownies. I swear, it has nothing to do with my hair color.

I set out to bake a sweet/salty blondie. I began by browning some butter. I swear by browning butter – it adds so much depth and flavor to your baked good – so many caramel and butterscotch undertones. Brown butter is my kitchen’s secret little ingredient. And it’s so easy! It makes the house smell incredible as it’s browning.

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

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.

I made these with butterscotch chips, instead of the M&Ms, as well.  Here they are the second time I made them.  If you’d like to make the butterscotch kind, just add 2/3 cup of butterscotch chips instead of pretzel M&Ms. Sometimes it’s hard to stir in the mix-ins because the batter is so thick, but use your arm muscles. 🙂

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


Brown Butter Pretzel M&M Blondies

Sweet, salty perfection made in only 1 bowl.


  • 1/2 cup (1 stick) salted butter
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 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 degrees. Spray 8x8 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.

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Do you like sweet & salty desserts?

Try my Cookie Dough Pretzel Bites next!

Cookie Dough Pretzel Bites



See more sweet & salty recipes.


    1. 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!

  1. 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!

  2. 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!

  3. Mmmm, I want to eat these right now! If this gives you an idea of how much I love Pretzel M&Ms, my husband proposed by putting the ring in a bag of Pretzel M&Ms, hahaha. So delicious! I’ve never baked with them, but I’m sure gonna give it a shot now! 😀

    1. Ali! That is TOO funny!!!! What a perfect way to propose – lol I would love something like that! Well, you have to make these then – maybe for your anniversary! 🙂

  4. 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?


  5. 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!

  6. 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!

  7. 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

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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!

  13. 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. 

  14. 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!

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