Chewy brown sugary blondies loaded with chocolate chunks, caramel undertones and topped with M&Ms. This big batch of bars is perfect for a party, carry-in or just because.
Preheat oven to 350°F. Spray a half sheet pan (13x18") with nonstick spray and line with parchment paper if desired.
In a medium mixing bowl, whisk together flour, cornstarch, baking soda and salt until combined and lump free.
In a large mixing bowl, cream together butter and brown sugar.
Add the eggs and vanilla then beat until well mixed.
Stir the dry ingredients into the wet ingredients. Then fold in the baking chips.
Transfer dough to prepared sheet pan and use your fingers or a spatula to spread dough evenly over pan. Sprinkle M&Ms over the top of the dough. If desired, lightly dust with flaky sea salt.
Bake for 20-25 minutes. The edges should be lightly golden and the center should be puffed up a bit.
Let cool on a wire rack for at least 15 minutes before cutting. The center should sink back in slightly as it cools.
Store extra pieces in an airtight container at room temperature for up to a week. Or wrap individual pieces to freeze for later.
Notes
*I used half salted caramel baking chips and half semi-sweet chocolate chunks. It would also be great with butterscotch, peanut butter, or regular chocolate chips. Use a mix of your favorites.