Description
These rich and fudgy M&M’s Brownies combine the classic chocolatey brownie texture with colorful M&M chocolate candies for a delightful treat. Perfectly fudgy with a shiny, crackly top, these brownies are easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Brownie Batter
- 1 1/4 cups (285 g) unsalted butter
- 2 ounces semi-sweet chocolate, chopped
- 1 1/2 cups (300 g) light brown sugar, packed
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (100 g) Dutch process cocoa powder
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 3/4 cups (95 g) all-purpose flour, spooned and leveled
Topping
- 2/3 cup M&M chocolate candies
Instructions
- Preheat oven and prepare pan: Preheat 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. Allow the sides of the parchment to hang over by an inch or two for easy removal of brownies later.
- Melt butter, chocolate, and sugars: Set up a double boiler by filling a medium saucepan with 2 inches of water and heating over medium low. Place a heat-safe bowl over the pan without touching the water. Add the butter, semi-sweet chocolate, light brown sugar, and granulated sugar. Stir frequently until melted and the mixture is grainy but glossy. Remove from heat and let cool slightly.
- Add eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated. Continue whisking until the batter lightens in color and becomes smooth and shiny.
- Add cocoa, salt, and vanilla: Stir in Dutch process cocoa powder, salt, and vanilla extract until fully combined.
- Add flour: Fold in the all-purpose flour gently with a spatula until just a few flour streaks remain. Do not over mix to avoid tough brownies.
- Pour batter and add topping: Transfer the batter to the prepared pan and level the surface with an offset spatula. Evenly sprinkle M&M’s candies over the top.
- Bake: Bake for 50 minutes or until the edges are set and a toothpick inserted about two inches from the side comes out with just a few moist crumbs. Avoid overbaking to keep brownies fudgy.
- Cool and serve: Remove the pan from the oven and place on a wire rack to cool completely. Use the parchment overhang to lift the brownies out before slicing into 16 squares.
Notes
- Store brownies covered tightly in a cool, dry place to maintain freshness.
- You can freeze brownies for up to 2 months, wrapped tightly in plastic wrap and foil.
- Do not overmix the batter after adding flour to keep the texture fudgy.
- For easier removal, ensure the parchment paper overhang is sufficient to lift brownies without breaking.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 290 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
