M & M Brownies
Posted Jul 16, 2023, Updated Oct 06, 2024
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These M & M Brownies are rich, fudgy and chocolatey. They have a shiny crinkly top with fudgy centers and are loaded with chocolate M&Ms!
Say hello to the best M & M brownies!
In this recipe, M&Ms are mixed into the best from-scratch brownie batter, making a fun and festive treat (think Christmas M&Ms).
These M and M brownies have shiny tops with rich and fudgy centers (no cakey brownies here)! They’re easy to make in 30 minutes (just like these M&M Cookie Bars or M & M Cookies)!
M & M Brownies: Ingredients & Substitutions
- Salted butter. Unsalted butter and coconut oil work well.
- Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
- Granulated sugar. white sugar or organic cane sugar are both good choices.
- Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. If you use iodized table salt decrease the amount of salt by half.
- M&Ms. I actually prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.
How to make M & M Brownies
When you’re making any type of brownies, the process really matters. To create a crinkly shiny top with fudgy centers you need to follow the recipe step-by-step! Don’t forget to watch the video.
Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.
Next, melt the butter and chocolate together. This can be done in one of two ways:
- In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy.
- On the stovetop. Gently warm the butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny!
Set the melted butter/chocolate mixture aside to cool slightly.
Whip it good!
The key to the crackly, shiny-topped brownies is to beat the eggs and sugar very well. Begin my beating the eggs alone for 1 minute or until pale and thick. I suggest using a standing mixer fitted with the wire whisk attachment, or a large bowl and a handheld mixer.
Then, add the granulated sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.
Next, add the melted and cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Then, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.
Gently stir in the M & Ms by hand.
Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.
Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Place brownie pan on a wire cooling rack to cool completely.
Serve
Once cooled, cut the M & M brownies into squares and serve. I suggest serving them with a scoop of vanilla ice cream! YUM!
Store
Store the M and M brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.
Freeze
To freeze, cool the M & M brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer.
M & M Brownies Recipe FAQS
To me, there is no such thing as a cakey brownie. A brownie, by definition must be fudgy and gooey (any other texture makes it just a square chocolate cake)!
A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these flourless brownies) have a higher ratio of fat : dry ingredients and no leavening agents. The melted chocolate and butter in this brownie recipe make them so fudgy!
Brownies dry out if they are exposed to air or if they have been overbaked.
Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes.
This varies depending on just how gooey you want these fudgy brownies to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle slightly when the pan is shaken.
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M & M Brownies Recipe
Ingredients
- ¾ cup all-purpose flour
- 1 Tablespoon cocoa powder
- ¼ teaspoon sea salt
- 6 oz semisweet chocolate* (1 cup)
- ½ cup salted butter
- 2 large eggs
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup M & Ms
Instructions
- Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper or lightly grease, set aside.
- Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
- Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
- Gently stir in the M & Ms by hand.
- Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.
- Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
- Place brownie pan on a wire cooling rack to cool completely.
- Cut into squares and serve.
Video
Notes
- Salted butter. Unsalted butter and coconut oil work well.
- Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
- Granulated sugar. white sugar or organic cane sugar are both good choices.
- Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Sea Salt. If you use iodized table salt decrease the amount of salt by half.
- M&Ms. I prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
