Description
Delight in rich, fudgy M&M’s Brownies featuring a luscious chocolate base blended with melted butter and semi-sweet chocolate, topped with colorful M&M candies for a fun twist. Perfectly baked to achieve a moist, chewy texture, these brownies make a crowd-pleasing dessert or snack.
Ingredients
Scale
Brownie Batter
- 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 baking pan with non-stick baking spray and line it with parchment paper, allowing the sides of the parchment to hang over by an inch or two to make removing the brownies easier after baking.
- Melt ingredients: Using a double boiler, melt the butter, semi-sweet chocolate, light brown sugar, and granulated sugar together. Fill a medium saucepan with 2 inches of water and place over medium-low heat. Place a heat-safe bowl over the pan ensuring it doesn't touch the water. Stir frequently until the mixture is melted and glossy but slightly grainy. Remove from heat and let cool slightly.
- Add eggs: Whisk in the eggs one at a time, making sure to whisk well after each addition. Continue whisking until the mixture lightens in color and develops a smooth, shiny texture.
- Mix in dry ingredients: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined. Then fold in the all-purpose flour using a large spatula until just a few streaks of flour remain. Avoid overmixing to maintain fudginess.
- Transfer and top: Pour the batter into the prepared pan and level the top with an offset spatula. Evenly sprinkle the M&M’s over the 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 just a few moist crumbs. Avoid overbaking to keep the brownies fudgy rather than cakey.
- Cool and serve: Remove the brownies from the oven and place the pan on a wire rack to cool completely. Use the parchment overhang to lift the brownies from the pan and slice 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 completely before serving.
- Using room temperature eggs helps create a smooth, even batter.
- Do not overmix the flour to keep the texture fudgy and moist.
- Line the pan with parchment for easy removal and clean slicing.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
