Description
These M&M’s Brownies are a delightful twist on classic brownies, featuring melted butter and chocolate for a rich, fudgy base, enhanced with the fun crunch and color of M&M chocolate candies on top. Perfectly baked to achieve a moist and tender texture with a glossy, shiny surface, these brownies make a great treat for any occasion, offering both chocolate lovers and candy fans a sweet indulgence.
Ingredients
Scale
Brownie Batter
- 1 1/4 cups (285 g) unsalted butter
- 2 ounces semi-sweet chocolate, chopped
- 1 1/2 cups (300 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (100 g) Dutch process cocoa powder
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 3/4 cups (95 g) all-purpose flour, spooned and leveled
Topping
- 2/3 cup M&M chocolate candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray and line it with parchment paper, allowing the sides to hang over by an inch or two for easy removal of the brownies later.
- Melt Butter, Chocolate and Sugars: In a heat-safe bowl, combine the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Set this bowl over a double boiler—a medium saucepan filled with about 2 inches of water heated over medium-low heat. Stir frequently until everything is melted and glossy but the mixture appears slightly grainy. Remove from heat and let cool slightly.
- Add Eggs: Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Continue whisking until the batter is light in color, smooth, and shiny.
- Incorporate Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined.
- Add Flour: Gently fold in the all-purpose flour using a large spatula, mixing just until only a few streaks of flour remain. Avoid over-mixing to keep the brownies tender.
- Transfer Batter and Add M&Ms: Pour the batter into the prepared baking pan and smooth the top with an offset spatula. Sprinkle the M&M candies evenly over the surface.
- Bake: Bake the brownies in the preheated oven for 45 to 50 minutes. The edges should be set, and when inserting a toothpick about two inches in from the side of the pan, it should come out with a few moist crumbs remaining. Overbaking will cause dry, cakey brownies instead of fudgy ones.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the brownies out using the parchment overhang and cut into 16 squares.
Notes
- Use room temperature eggs for better incorporation and a smoother batter.
- Do not overmix the flour into the batter to maintain fudgy texture.
- Allow brownies to cool fully before slicing to ensure clean cuts and proper set.
- Substitute M&Ms with other chocolate candies or nuts for variation.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie (approx. 2.5 x 2.5 inch square)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 65 mg
