Description
Deliciously fudgy M&M’s Brownies made with rich cocoa, melted butter, and sprinkled with colorful M&M candies. Perfect for an indulgent treat that combines classic chocolate brownie goodness with a fun twist.
Ingredients
Scale
Main 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 cup all-purpose flour, spooned and leveled (95 g)
- 2/3 cup M&M chocolate candies
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray and line with parchment paper. Let the parchment paper hang over the edges by an inch or two for easy removal later.
- Melt Butter, Chocolate, and Sugars: In a heat-safe bowl over a double boiler (a saucepan with 2 inches of simmering water), melt the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar together. Stir frequently until the mixture is grainy but glossy. Remove from heat and allow to cool slightly.
- Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue whisking until the mixture becomes light in color, smooth, and shiny.
- Add Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined.
- Incorporate Flour: Fold in the all-purpose flour gently with a large spatula. Mix just until a few streaks of flour remain to avoid over-mixing which can result in tough brownies.
- Transfer Batter and Add M&Ms: Pour the batter into the prepared pan and level the top with an offset spatula. Evenly sprinkle the M&M candies across the surface.
- Bake: Bake for 50 minutes or until the edges are set and a toothpick inserted two inches from the side comes out with a few moist crumbs. Avoid over-baking to maintain fudginess.
- Cool and Slice: Remove from the oven and cool the brownies completely on a wire rack before slicing into 16 squares.
Notes
- Store brownies tightly covered in a cool, dry place to maintain freshness.
- Brownies can be frozen for up to 2 months; thaw at room temperature before serving.
- For extra fudginess, slightly underbake and let the brownies set as they cool.
- Use room temperature eggs to help achieve a light and shiny batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
