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These are my easiest valentine blondie cookie bars recipe; they’re chocolatey, chewy and so sweet! I love easy cookie bars that stay soft – bonus points if they have colorful M&Ms inside. These are going to be your favorite Valentine’s Day treat! 

stacked blondies with pink and red and white M&Ms baked into the bars on a white plate.

Valentine’s Day Blondie Bars

I make this classic blondie cookie bar recipe every holiday with different color M&Ms. They are the easiest thing to make and are so festive! They’re chewy, soft, and so flavorful from all the brown sugar – PLUS they have pink and red M&Ms inside, perfect for celebrating Valentine’s Day.

ingredients in blondies recipe.

Ingredients Needed

  • Butter: Unsalted and softened butter
  • Sugar: This recipe has 2 full cups of packed brown sugar!
  • Baking powder: for leavening
  • Flour: I used all-purpose flour for this 
  • Pink and red Valentine’s Day M&Ms: for fit the valentine’s day theme of course

Click to see the recipe card below for full ingredients & instructions!

  1. Cream the butter with brown sugar  in a large bowl until fluffy. Then add your eggs, baking powder, vanilla, and salt.
  2. Mix until smooth, then slowly mix in your dry ingredients and M&Ms.
  3. Press the cookie batter into a 9×13-inch metal pan. Bake for 20-25 minutes or until they just lose their glossy sheen.
stacked blondies with pink and red and white M&Ms baked into the bars on a white plate.

Expert Tip

For best results, use a metal pan for this blondie recipe. Using a metal pan will allow the cookie bars to cook more evenly, keeping them soft and fudgy while allowing them to bake all the way.


How do you know when blondies are done baking?

When the cookie loses its glossy sheen and is very light golden around the edges.

Why is using a metal pan important?

The metal pan is a heat conductor so it’ll help bake the cookie out evenly. 

Where can I find the Valentine’s day sprinkles?

At your local grocery store in the baking isle, look for baking decorations.

Can I freeze blondies for Valentine’s Day?

Yes you can! I usually freeze them in an airtight container up to 2 weeks in advanced. I love having this recipe ready to enjoy instantly on valentines day. These blondies can be frozen and remain fresh for up to 3 months.

stacked blondies with pink and red and white M&Ms baked into the bars on a white plate.

Valentine Blondies Recipe

5 from 5 votes
These AMAZING blondies will be so great for anyone this valentines season!
Prep Time 1 hour
Cook Time 20 minutes
Yield 24 servings
Serving Size 1 serving


  • ½ cup (113g) unsalted butter, softened
  • 2 cups (400g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (248g) all-purpose flour
  • cups Valentine M&Ms
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  • Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray..
  • Cream butter and brown sugar in a large bowl until fluffy, 1-2 minutes. Add eggs, baking powder, vanilla, and salt and mix until smooth, then slowly mix in flour. Stir in candy.
  • Press batter into prepared pan and bake until it loses its glossy sheen and is very light golden around the edges, about 20-25 minutes. Cool completely before frosting. Slice into bars.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 32mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 143IU | Calcium: 24mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Blondie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 5 votes (5 ratings without comment)

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  1. Hi, if I wanted to double this (would be great for Valentine’s treats for school) would a 13″ by 18″ sheet pan be big enough? If not what would you suggest or just make 2 batches?