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
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 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
