Description
These M&M’s Brownies are rich, fudgy, and loaded with colorful M&M chocolate candies for a fun twist. The brownies are made by melting butter and chocolate with sugars, then combining with eggs, cocoa, and flour to create a deliciously decadent treat that’s perfectly fudgy with a slightly chewy crust. Perfect for parties, snacks, or any chocolate craving!
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups (285 g) unsalted butter
- 2 ounces semi-sweet chocolate, chopped
- 4 large eggs, room temperature
- 3 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups (300 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 1 cup (100 g) Dutch process cocoa powder
- 1/2 teaspoon salt
- 3/4 cups (95 g) all-purpose flour, spooned and leveled
Mix-ins
- 2/3 cup M&M chocolate candies
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray and line it with parchment paper. Allow the parchment to overhang the sides of the pan by one to two inches for easy removal of the brownies after baking.
- Melt Butter, Chocolate, and Sugars: In a heat-safe bowl, combine the butter, semi-sweet chocolate, light brown sugar, and granulated sugar. Set this bowl over a double boiler—a medium saucepan filled with 2 inches of simmering water on medium-low heat. Stir frequently until the mixture melts together and becomes glossy but still slightly grainy. Remove from heat and let cool slightly.
- Incorporate Eggs: Add eggs one at a time to the slightly cooled mixture, whisking thoroughly between each addition. Continue whisking until the batter lightens in color and becomes smooth and shiny, ensuring a well-emulsified texture.
- Add Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until fully combined and uniform in color.
- Fold in Flour: Gently fold in the all-purpose flour using a large spatula, mixing just until a few streaks of flour remain. Avoid overmixing to keep the brownies fudgy rather than cakey.
- Transfer and Add Toppings: Pour the batter into the prepared baking pan, leveling the top with an offset spatula for even baking. Sprinkle the M&M candies evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the edges are set and a toothpick inserted two inches from the side comes out with a few moist crumbs. Avoid overbaking to retain fudgy texture.
- Cool and Slice: Remove the brownies from the oven and place the pan on a wire rack to cool completely. Once cooled, use the parchment overhang to lift the brownies out of the pan and cut into 16 squares for serving.
Notes
- Use room temperature eggs to ensure they incorporate smoothly into the batter.
- Do not overmix once flour is added to keep brownies fudgy.
- Check doneness with a toothpick test near the edges; fudgy brownies have moist crumbs.
- Let brownies cool completely to set properly before slicing.
- You can substitute M&M’s with other chocolate candies or nuts if desired.
Nutrition
- Serving Size: 1 brownie (approximately 1/16 of pan)
- Calories: 280
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
