Notes

Icing:
1) add 1-3 tablespoons of powdered sugar
2) then, add milk
3) next, put in the refrigerator for 30 - 60 minutes

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1 cup Crispy M&M’S (or your favorite M&M'S like Dark, Pretzel, Peanut Butter, etc.), plus more for sprinkling
3/4 cup semi-sweet chocolate chips, plus more for sprinkling
DIRECTIONS:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don't overmix.
Stir in the M&M'S and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
If desired, evenly sprinkle about 1 tablespoon each of M&M'S and chocolate chips for an extra visual pop, tapping them down lightly with your fingertip.
Bake for about 25 to 28 minutes (I baked 26 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars firm up as they cool. Allow bars to cool in pan for at least 1 hour before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Vanaila Cupcakes:
Ingredients
Perfect "One Bowl" Vanilla Cupcakes
3 cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, very soft
1 tablespoon vanilla
4 large eggs, at room temperature
1 cup whole milk
Vanilla Buttercream Frosting
2 sticks (8 ounces) unsalted butter, very soft
4-6 cups confectioners sugar
1/4 cup whole milk
1 tablespoon vanilla extract

Instructions:
For the cupcakes:
Preheat oven to 350 degrees (F). Line or grease cupcake tin and set aside.
Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles a course meal. Add the eggs, one at a time, beating well with each new addition. Add milk, and mix well.
Spoon prepared batter into cupcake cups (filling about 1/2 way each) and bake for 18-20 minutes. Let cool completely, and then frost.
For the Frosting:
In a stand mixer or large bowl beat the butter and confectioners sugar together (adding about 1/2 cup of sugar at a time until it's to your desired sweetness and texture). Slowly mix in milk (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff and well combined (about 3 minutes). Refrigerate for 10 minutes then frost cooled cupcakes.