Description
Deliciously fudgy M&M’s Brownies featuring a rich chocolate base mixed with buttery, cocoa goodness and topped with colorful M&M’s chocolate candies for a fun twist. Perfectly baked to achieve a moist, chewy texture that melts in your mouth.
Ingredients
Scale
Brownie Base
- 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)
Topping
- 2/3 cup M&M chocolate candies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray and line it with parchment paper, letting the sides hang over by an inch or two for easy removal of the brownies after baking.
- Melt Butter, Chocolate, and Sugars: In a heat-safe bowl placed over a double boiler (a saucepan with 2 inches of simmering water), combine butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Stir frequently over medium-low heat until melted and glossy but slightly grainy. Remove from heat and allow to cool slightly.
- Add Eggs: Add eggs one at a time to the chocolate mixture, whisking well between each addition until the batter lightens in color and becomes smooth and shiny.
- Mix Cocoa, Salt, and Vanilla: Stir in Dutch process cocoa powder, salt, and vanilla extract until fully combined.
- Add Flour: Gently fold in the all-purpose flour using a spatula until just a few streaks of flour remain. Avoid overmixing to keep the brownies fudgy.
- Transfer Batter to Pan: Pour and evenly spread the batter into the prepared baking pan, smoothing the top with an offset spatula.
- Add M&M Topping: Sprinkle the M&M chocolate candies evenly over the batter’s surface.
- Bake: Bake in the preheated oven for 50 minutes or until the edges are set and a toothpick inserted two inches from the pan's side comes out with a few moist crumbs.
- Cool and Slice: Remove the pan from the oven and place it on a wire rack to cool completely before lifting the brownies out using the parchment paper edges and slicing into 16 squares.
Notes
- Store brownies tightly covered at room temperature in a cool, dry place to maintain freshness.
- These brownies can be frozen for up to 2 months; wrap tightly in plastic wrap and foil before freezing.
- Use parchment paper to easily lift brownies out of the pan for a clean slice.
- Do not overbake to ensure a fudgy texture instead of a dry, cake-like result.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
