Name: M&M Brownies Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups unsalted butter (285 g); 2 ounces semi-sweet chocolate, chopped; 1 1/2 cups light brown sugar, packed (300 g); 3/4 cup granulated sugar (150 g); 4 large eggs, room temperature; 1 cup Dutch process cocoa powder (100 g); 1/2 teaspoon salt; 3 teaspoons vanilla extract; 3/4 cups all-purpose flour, spooned and leveled (95 g); 2/3 cup M&M chocolate candies

There’s something utterly comforting about fudgy chocolate paired with colorful crunch—this M&M Brownies Recipe really hits that sweet spot. The pop of M&Ms makes these brownies not just delicious but fun, brightening up every bite with a sprinkle of joy that's perfect for sharing.

A stack of three thick, dark brown brownies with a moist and slightly crumbly texture is shown, each piece studded with pink and red candy-coated chocolates. The top brownie has a bite taken out of it, revealing the rich and soft inside. The brownies sit on a crinkled white paper surface with scattered pink, red, and white candy chocolates around. In the background, there is a white bowl filled with similar pink and red candy pieces and a tall glass of milk, all set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make M&M Brownies Recipe
Top Tip
How to Serve M&M Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
M&M Brownies Recipe

Why You'll Love This Recipe

I’ve made this M&M Brownies Recipe a dozen times, and what never fails is its perfect fudgy texture combined with those playful bursts of candy-coated chocolate. It’s the kind of treat that brings everyone around the kitchen counter, eager for a taste.

Fudgy and Rich: These brownies strike that nostalgic balance, neither cakey nor too gooey.
Fun Texture: The M&Ms add a colorful crunch and a surprise in every bite.
Simple Ingredients: You probably have everything in your pantry already, making it easy to whip up anytime.
Perfect for Sharing: Whether at a party or just a cozy night in, these brownies are crowd-pleasers.

The image shows a batch of chocolate brownies cut into squares, placed on white parchment paper over a white marbled surface. The brownies have a rich, dark brown color and slightly cracked tops. Each brownie square is decorated with scattered colorful candy pieces in shades of red, pink, and white, some candies are slightly cracked but still whole. Two brownie squares are separate from the main batch, placed diagonally beside it. Around the brownies, a few loose candies in matching colors are scattered randomly on the parchment and marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses classic ingredients with a few touches that elevate it beyond your average brownie. Each element plays a role in delivering that perfect fudgy texture and rich chocolate flavor balanced by sweetness and a little saltiness.

Flat lay of a small block of unsalted butter, chopped pieces of semi-sweet chocolate, a small white bowl filled with light brown sugar, a small white bowl filled with granulated sugar, four whole uncracked brown eggs, a small white bowl with Dutch process cocoa powder, a pinch of salt in a tiny white bowl, a small white bowl with vanilla extract, a small white bowl containing all-purpose flour, a handful of colorful M&M chocolate candies scattered naturally, all arranged symmetrically in simple white ceramic bowls and directly on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Melts with the chocolate to create a glossy, rich base—it’s the fat that gives these brownies their fudgy crumb.
Semi-sweet chocolate: Adds depth and those mouthwatering chocolate notes you crave.
Light brown sugar: Brings moisture and a subtle caramel flavor, enhancing the brownie’s chewiness.
Granulated sugar: For balanced sweetness and a bit of crispness at the edges.
Large eggs: They bind everything together and help with that shiny top you’re aiming for.
Dutch process cocoa powder: Key to intense, smooth chocolate flavor without bitterness.
Salt: Just a pinch pulls out the sweetness and deepens flavor complexity.
Vanilla extract: Enhances the chocolate and adds warmth.
All-purpose flour: Provides structure but used sparingly to keep these brownies dense and chewy.
M&M chocolate candies: The colorful star—melts slightly on top adding a fun crunch and vibrant pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this M&M Brownies Recipe is how easy it is to adapt. Whether you want to amp up the chocolate or add a nutty crunch, it’s your playground in the kitchen.

Variation: I've swapped half the M&Ms for chopped walnuts or pecans—and it adds a lovely earthy crunch that pairs beautifully with the chocolate’s richness.
Dietary modifications: To make gluten-free brownies, I’ve had success replacing the all-purpose flour with a 1:1 gluten-free baking flour blend.
Extra chocolate: Sometimes I toss in a handful of chocolate chips or swirl in some peanut butter for a richer twist.
Less sweet: If you’re watching sugar, slightly reduce the granulated sugar without impacting that fudgy texture much.

Step-by-Step: How I Make M&M Brownies Recipe

Step 1: Prep your pan and preheat

I start by preheating my oven to 350°F (175°C) and prepping an 8x8 inch baking pan. I spray the bottom lightly with non-stick spray, then line it with parchment paper that hangs over the sides. This makes lifting the brownies out a breeze after baking—trust me, it saves so much hassle.

Step 2: Melt butter, chocolate, and sugars

Next, I use a double boiler setup—a heat-safe bowl over simmering water—to gently melt the butter, chopped semi-sweet chocolate, and both sugars together. Stir often here to avoid scorching. The mixture will look grainy at first but will come together with a glossy finish—that’s your cue to move on.

Step 3: Whisk in eggs until shiny

Remove the bowl from heat and let it cool just a bit before adding the eggs, one at a time, whisking thoroughly after each addition. This part is crucial to get a smooth, shiny batter and help those brownies rise just right.

Step 4: Add cocoa, salt, and vanilla

Stir in the Dutch processed cocoa powder, a pinch of salt, and vanilla extract. Make sure it’s fully incorporated and the batter looks rich and uniform.

Step 5: Fold in flour gently

Now, fold in the all-purpose flour carefully with a spatula. The key here is not to overmix; fold only until a few streaks of flour remain. Overmixing can make your brownies tough rather than tender and dense.

Step 6: Transfer and top with M&Ms

Pour the batter into your prepared pan, smoothing the top with an offset spatula. Then, sprinkle those colorful M&Ms over the top—they’ll melt slightly for a festive, crackly finish.

Step 7: Bake to fudgy perfection

Bake at 350°F for about 45-50 minutes. Keep an eye on the edges so they’re set, and do the toothpick test near the side (not center) of the pan—it should come out with a few moist crumbs but not wet batter. This is the magic window for fudgy brownies.

Step 8: Cool completely and slice

Remove the pan and set it on a wire rack to cool completely—resisting the urge to cut while warm can be tough, but it helps the brownies set and slice cleanly.

Top Tip

From my many brownie experiments, I’ve learned these little pointers make a big difference in getting this recipe just right.

Double Boiler Melting: Always melt the chocolate and butter gently over simmering water to avoid burning and keep that smooth, shiny texture.
Don’t Overmix: Because flour contains gluten, folding just until combined keeps brownies tender yet structured.
Check Edges for Doneness: The center can still be gooey—edges firming up is your best cue for fudgy brownies.
Cooling Patience: Cool completely before slicing to avoid crumbly pieces and messy cutting.

How to Serve M&M Brownies Recipe

Garnishes

I keep it simple and let the M&Ms shine, but sometimes I dust a little powdered sugar on top or drizzle a bit of melted white chocolate for extra flair. A scoop of vanilla ice cream alongside really turns it into a show-stopping dessert.

Side Dishes

These brownies pair wonderfully with a cold glass of milk or a hot cup of coffee. For parties, I like serving them next to fresh berries or a light whipped cream to offset the richness.

Creative Ways to Present

For birthdays or festive events, I’ve arranged these brownies on colorful cake stands or stacked them with extra M&Ms sprinkled on top. Wrapping individual squares in clear cellophane tied with ribbon makes adorable edible favors, too.

Make Ahead and Storage

Storing Leftovers

I store leftover brownies tightly covered in an airtight container at room temperature in a cool place. They stay moist and delicious for about 3-4 days—if they last that long, that is!

Freezing

These brownies freeze beautifully wrapped tightly in plastic wrap and foil—freeze for up to two months. When I want a treat later, I just thaw them overnight in the fridge.

Reheating

To warm them up, I pop a brownie or two in the microwave for about 10-15 seconds. It’s amazing how the chocolate melts just enough to feel freshly baked again without drying them out.

Frequently Asked Questions:

Can I substitute the M&Ms for other candies?

Absolutely! Feel free to swap M&Ms with Reese’s Pieces, chopped peanut butter cups, or even mini chocolate chips. Just keep in mind that candy melts differently, which might affect texture slightly.

How do I know when these brownies are done?

Look for the edges to be set and pulling slightly from the pan sides, but the center should still look a touch soft. A toothpick inserted about two inches from the edge should come out with moist crumbs, not clean or wet batter.

Can I make this recipe dairy-free?

You can try substituting the butter with a dairy-free alternative like coconut oil or vegan butter. Keep in mind that this may alter the texture slightly, so monitor baking time carefully and check for doneness as usual.

Why do the brownies sometimes turn out cakey instead of fudgy?

The key is not to overbake and to fold the flour in gently without overmixing. Baking beyond the recommended time can dry them out, making them more cakey. Also, using the right amounts of fat and sugar helps maintain that fudgy texture.

Final Thoughts

This M&M Brownies Recipe holds a special spot in my baking routine because it marries simplicity with a playful twist. It’s one of those recipes that even if life gets busy, I can rely on to deliver a little happiness in every bite. I hope you’ll give it a try—and share a batch or two with friends, because brownies like these are better enjoyed together.