Description
These decadent M&M’s Brownies are rich, fudgy, and loaded with colorful M&M chocolate candies for a fun twist. Made with melted butter and chocolate, brown and granulated sugars, Dutch process cocoa, and a touch of vanilla, these brownies bake to a perfect fudgy texture with crunchy candy bits on top. Ideal for parties, dessert cravings, or anytime you want a sweet, colorful treat.
Ingredients
Scale
Wet Ingredients
- 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
- 3 teaspoons vanilla extract
Dry Ingredients
- 1 cup (100 g) Dutch process cocoa powder
- 1/2 teaspoon salt
- 3/4 cups (95 g) all-purpose flour, spooned and leveled
Toppings
- 2/3 cup M&M chocolate candies
Instructions
- Prepare the 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 of the parchment to hang over the edges by an inch or two for easy removal later.
- Melt Butter, Chocolate, and Sugars: In a heat-safe bowl set over a double boiler (a saucepan with about 2 inches of simmering water), combine the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Stir frequently until everything has melted and the mixture becomes grainy but glossy. Remove from heat and let it cool slightly.
- Add Eggs: Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Continue whisking until the mixture lightens in color and turns smooth and shiny.
- Add Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until fully blended.
- Fold in Flour: Gently fold the all-purpose flour into the batter using a large spatula, mixing just until a few streaks of flour remain. Avoid overmixing to keep the brownies fudgy.
- Transfer Batter and Add M&M’s: Pour the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the M&M chocolate candies evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick about two inches from the side; it should come out with just a few moist crumbs. Be careful not to overbake, or the brownies will be dry and cake-like.
- Cool and Slice: Remove the pan from the oven and let it cool on a wire rack 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 to maintain a fudgy texture.
- Cooling completely before slicing ensures clean edges and prevents crumbling.
- You can substitute M&M’s with other chocolate candies or nuts as preferred.
- Store brownies airtight at room temperature for up to 3 days or refrigerate for up to a week.
- For extra fudgy brownies, slightly underbake by checking a few minutes earlier.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
