1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour, spooned and leveled
1 package plain M&Ms
Preheat oven to 350 degrees.
Line an 8 inch square baking pan with tin foil leaving a 2 inch overhang; butter foil.
In a mixer, put in butter, brown sugar, and granulated sugar.
Mix in eggs and vanilla.
Add flour and mix just until moistened.
Transfer batter to prepared pan and smooth top.
Arrange candies in 12 rows on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes.
Set pan on a wire rack and let cool completely.
Using foil overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
To store: keep in an airtight container at room temperature, up to 2 days)
Makes 16 squares.
NOTE: You can have fun and be festive with the M&Ms. For example: Halloween you could decorate top with brown, orange, green, and yellow M&Ms. Christmas you could do red and green. Valentine's Day could be pink and red...you get the idea!
Recipe taken from Martha Stewart Everyday Food magazine and modified