Description
These rich and fudgy M&M’s Brownies combine a decadent chocolate base with colorful candy-coated chocolates for a fun twist on a classic dessert. Crafted with melted butter and semi-sweet chocolate, brown and granulated sugars, and Dutch process cocoa powder, these brownies are moist, chewy, and indulgently chocolaty. Sprinkled with vibrant M&M’s on top, they add a delightful crunch and burst of color, perfect for parties or anytime you crave a sweet treat.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups (285 g) unsalted butter
- 2 ounces semi-sweet chocolate, chopped
- 4 large eggs, room temperature
- 3 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups (300 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 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
- 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 edges to hang over the sides by an inch or two for easy removal later.
- Melt Butter, Chocolate, and Sugars: Set up a double boiler by filling a medium saucepan with about 2 inches of water and placing it over medium-low heat. Place a heat-safe bowl on top, making sure it does not touch the water. Add the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar to the bowl. Stir frequently until everything is melted and combined into a glossy but slightly grainy mixture. Remove from heat and allow it to cool slightly.
- Add Eggs and Vanilla: Add eggs one at a time into the melted chocolate mixture, whisking well after each addition. Continue whisking until the mixture lightens in color, becomes smooth, and slightly shiny. Stir in the vanilla extract.
- Add Dry Ingredients: Sift together the cocoa powder, salt, and flour. Gradually add these dry ingredients to the wet mixture and fold gently using a large spatula. Mix just until a few streaks of flour remain to avoid over mixing and maintain fudginess.
- Transfer and Add Toppings: Pour the batter into the prepared pan and level the surface using an offset spatula. Sprinkle the M&M’s evenly over the top of the batter.
- Bake the Brownies: Place the pan in the preheated oven and bake for 45 to 50 minutes. The edges should be set, and a toothpick inserted about two inches from the side should come out with only a few moist crumbs attached. Avoid over baking to keep the brownies fudgy rather than dry and cakey.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the brownies out using the parchment overhang and cut into 16 squares. Serve and enjoy!
Notes
- Room temperature eggs help achieve a smoother batter and better texture.
- Using Dutch process cocoa powder gives a rich, deep chocolate flavor with a smooth finish.
- The double boiler method gently melts the butter and chocolate to prevent burning.
- Do not overmix the batter after adding flour to maintain fudgy brownies.
- Allow brownies to cool completely before slicing to ensure clean cuts.
- You can swap M&M’s for other chocolate candies or nuts if desired.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
