If you’re anything like me and love a rich, fudgy brownie with a fun, colorful twist, you’re going to adore this M&M Brownies Recipe. I absolutely love how the classic deep chocolate flavor comes alive with those little pops of candy-coated crunch—plus, they’re just so darn cheerful looking! Whether you’re baking for a crowd or just treating yourself, these brownies hit that perfect balance of gooey and sweet with a fun surprise in every bite.
Why You’ll Love This Recipe
- Fudgy, Not Dry: These brownies have just the right gooey texture that keeps everyone coming back for more.
- Fun & Colorful: The M&M’s add a playful crunch and bright colors that make these brownies perfect for any occasion.
- Simple Technique: No fancy tools or ingredients here — just straightforward steps that anyone can follow.
- Versatile & Customizable: You can swap the M&M’s for your favorite mix-ins to suit your taste.
Ingredients You’ll Need
These ingredients all come together to create that rich chocolate base that melts in your mouth, balanced by the sugary crunch of M&M’s. When shopping, make sure to pick good-quality Dutch process cocoa for the best chocolate flavor, and I always go for unsalted butter to control the salt level perfectly.
- Unsalted Butter: Melts smoothly and lets you control the salt, creating that luscious texture.
- Semi-Sweet Chocolate: Adds depth and intensity to those brownies, boosting the chocolate flavor beautifully.
- Light Brown Sugar: Brings moisture and a subtle caramel note that keeps the brownies extra fudgy.
- Granulated Sugar: Balances sweetness and helps with the structure.
- Large Eggs: Room temperature eggs blend in better, making the batter smooth and shiny.
- Dutch Process Cocoa Powder: Gives that rich, dark color and smooth cocoa flavor.
- Salt: Enhances all the chocolatey goodness.
- Vanilla Extract: Adds a warm, aromatic note that complements the chocolate perfectly.
- All-Purpose Flour: Just enough to hold everything together without making the brownies cakey.
- M&M Chocolate Candies: The star of the show that adds color, crunch, and fun surprises in every bite.
Variations
I love customizing this M&M Brownies Recipe depending on the occasion or mood. It’s so easy to swap out or add ingredients to make it uniquely yours. Whether you want something extra nutty, a bit boozy, or dairy-free, there’s room for your creativity here!
- Nutty Boost: I sometimes add chopped walnuts or pecans for a lovely crunch—my family goes crazy for it!
- Peanut Butter Swirl: A quick swirl of peanut butter before baking gives a rich, creamy contrast that’s downright addictive.
- Gluten-Free Option: I’ve swapped all-purpose flour with a gluten-free blend with great results—just be sure not to overmix!
- Dairy-Free Twist: Use coconut oil instead of butter and dairy-free chocolate to keep things vegan-friendly.
- Holiday Colors: Swap M&M’s for seasonal-themed candies to match holidays like red and green for Christmas or pastel colors for Easter.
How to Make M&M Brownies Recipe
Step 1: Prep Like a Pro
Start by preheating your oven to 350°F. Then, prep your pan by spraying it with non-stick spray and lining it with parchment paper, leaving plenty of overhang. This little trick makes lifting the brownies out of the pan so much easier and cleaner—trust me, it’s a game changer!
Step 2: Melt the Magic
Set up a double boiler by placing a heat-safe bowl over a saucepan with simmering water. Add your butter, chopped semi-sweet chocolate, and both sugars to the bowl. Stir frequently as the ingredients melt together into a glossy, slightly grainy mixture. I love doing this part because the aroma fills my kitchen—pure chocolate heaven!
Step 3: Whisk and Shine
Remove the bowl from heat and let it cool a bit before whisking in the eggs, one at a time. Whisk thoroughly after each addition—this is the secret to that shiny, smooth batter. Once combined, mix in the cocoa powder, salt, and vanilla extract, blending everything perfectly.
Step 4: Flour Power
Gently fold the flour into the batter with a spatula, stopping when you still see a few streaks of flour. Over mixing is a common pitfall that turns brownies cakey instead of fudgy—so patience here will reward you with a perfect texture.
Step 5: Bake with Love
Pour the batter into your prepared pan and smooth the top. Scatter the M&M’s evenly over the surface—they’ll soften slightly but keep their shape and color during baking. Bake for about 45 to 50 minutes, checking with a toothpick inserted about two inches from the edge; it should come out with just a few moist crumbs. This helps avoid overbaking, which I learned the hard way leads to dry brownies.
Step 6: Cool and Cut
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. This cooling step is crucial for clean slices and perfect squares that hold together beautifully.
Pro Tips for Making M&M Brownies Recipe
- Double Boiler Magic: Using a double boiler prevents scorching the chocolate and butter, giving you silky smooth batter every time.
- Egg Temperature Matters: Let your eggs come to room temp for better emulsification and that shiny batter finish.
- Don’t Overbake: Start checking around 45 minutes—overbaked brownies lose that luscious fudge texture.
- Even Spread: Use an offset spatula to level your batter for even baking and a professional look.
How to Serve M&M Brownies Recipe
Garnishes
I love to sprinkle a little extra handful of mini M&M’s or chopped nuts on top right after baking for added texture and color. Sometimes I even drizzle a bit of melted white chocolate for a pretty, indulgent touch.
Side Dishes
These brownies are rich enough to enjoy on their own, but my go-to pairing is a cold glass of milk or a scoop of vanilla ice cream. If you want to get fancy, a dollop of whipped cream and fresh berries balances the sweetness beautifully.
Creative Ways to Present
For birthday parties or celebrations, I like to cut the brownies into mini bite-sized squares and arrange them on a colorful platter with extra M&M’s scattered around. They also look adorable stacked in mason jars as little gifts!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container at room temperature for up to 3 days. This keeps the brownies moist and soft without drying out—plus, it makes grabbing a quick treat super easy.
Freezing
Freezing works great too! I wrap individual brownie squares tightly in plastic wrap and place them in a freezer bag. When I want a snack, I just thaw them overnight, and the texture remains very close to freshly baked.
Reheating
To reheat, I pop a brownie in the microwave for about 10 seconds. This revives that gooey warmth without drying it out. If you like, add a little scoop of ice cream on the side for an extra indulgence!
FAQs
-
Can I use regular cocoa powder instead of Dutch process in this M&M Brownies Recipe?
Yes, you can! However, Dutch process cocoa provides a smoother, less acidic flavor that really makes these brownies shine. Using regular cocoa powder might result in a slightly more bitter taste, but it will still be delicious.
-
Can I mix the M&M’s inside the batter instead of on top?
Absolutely! Mixing M&M’s into the batter gives you candy surprises throughout the brownies, while sprinkling them on top creates a vibrant, colorful surface. Either way works—just avoid over mixing to prevent the candies from bleeding color into the batter.
-
How do I know when the brownies are done baking?
Look for set edges and a slightly shiny surface. A toothpick inserted about two inches from the pan’s edge should come out with a few moist crumbs but not wet batter. This ensures fudgy brownies that aren’t overbaked.
-
Can I use salted butter instead?
You can, but I recommend reducing or skipping any extra salt if you do. Unsalted butter gives you better control over the salt in the recipe, which helps balance the chocolate and sugar perfectly.
Final Thoughts
This M&M Brownies Recipe holds a special place in my kitchen because it’s simple to make but brings so much joy—both in the baking process and eating those first gooey bites. I hope you give these a try and find, like I did, that they’re the perfect sweet treat for everyday moments and celebrations alike. Trust me, once you bake these, they’ll become a go-to favorite with your friends and family, too!
Print
M&M Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These M&M’s Brownies are irresistibly fudgy and packed with rich chocolate flavor, studded with colorful M&M candies for a fun, crunchy twist. Perfect for sharing at parties or indulging in a chocolatey treat anytime, these brownies boast a glossy, smooth batter and a perfectly baked, chewy texture.
Ingredients
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 overhang by an inch or two to help remove the brownies easily after baking.
- Melt Butter and Chocolate: Set up a double boiler by filling a medium saucepan with 2 inches of water and heating over medium-low. Place a heat-safe bowl on top, making sure it doesn’t touch the water. Combine the unsalted butter, semi-sweet chocolate, light brown sugar, and granulated sugar into the bowl. Stir frequently as the ingredients melt together until the mixture is grainy but glossy. Remove from heat and let it cool slightly.
- Add Eggs: Add the eggs one at a time to the melted mixture, whisking thoroughly after each addition. Continue whisking until the batter lightens in color and becomes smooth and shiny.
- Incorporate Dry Ingredients: Stir in the Dutch process cocoa powder, salt, and vanilla extract until fully combined. Then gently fold in the flour using a large spatula, mixing just until there are a few streaks of flour left. Avoid over mixing to ensure fudgy brownies.
- Transfer Batter and Add Toppings: Pour the batter into your prepared pan and smooth the top with an offset spatula. Evenly sprinkle the M&M candies over the surface to decorate and add crunch.
- Bake: Bake in the preheated oven for 45 to 50 minutes. The brownies are done when the edges are set and a toothpick inserted about two inches from the pan’s edge comes out with a few moist crumbs. Avoid over baking to keep the brownies fudgy rather than cakey and dry.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Use the parchment overhang to lift the brownies out of the pan easily, then slice into 16 squares to serve.
Notes
- Use room temperature eggs for better incorporation and a smoother batter.
- Do not over mix once the flour is added; over mixing can lead to dense, cakey brownies.
- Double boiler method helps gently melt chocolate and butter without burning.
- Be careful not to over bake; check doneness at 45 minutes to maintain fudgy texture.
- Cooling completely before slicing helps the brownies set and makes cutting easier.
Nutrition
- Serving Size: 1 brownie (about 1/16 of batch)
- Calories: 280
- Sugar: 26g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
