Description
This M&M’s Brownies recipe delivers a perfect combination of rich, fudgy chocolate brownies studded with colorful M&M chocolate candies. Featuring a double boiler melting method for smooth chocolate incorporation and a soft, dense texture with a slightly crispy edge, these brownies are ideal for a fun dessert or party treat.
Ingredients
Scale
Brownie Base
- 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
- Prepare Pan: Preheat 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. Let the parchment overhang by an inch or two on the sides for easy brownie removal.
- Melt Butter, Chocolate & Sugars: In a heat-safe bowl set over a double boiler (a saucepan with 2 inches of simmering water on medium-low), combine the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Stir frequently until ingredients melt together into a grainy but glossy mixture. Remove from heat and let cool slightly.
- Add Eggs: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue whisking until the batter lightens in color and achieves a smooth, shiny texture.
- Incorporate Cocoa, Salt & Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until combined evenly.
- Add Flour: Gently fold the all-purpose flour into the batter with a large spatula. Stop mixing once just a few streaks of flour remain to avoid overmixing.
- Transfer Batter: Pour the batter into the prepared pan and smooth the top using an offset spatula.
- Add M&M’s: Evenly sprinkle 2/3 cup M&M’s chocolate candies over the top of the batter.
- Bake: 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 a few moist crumbs. Avoid overbaking to retain fudgy texture.
- Cool and Serve: Remove brownies from oven and set on a wire rack to cool completely. Lift brownies out using parchment overhang and cut into 16 squares.
Notes
- Do not overmix the batter to avoid dense, cakey brownies; a few flour streaks are fine.
- Use room temperature eggs for better incorporation and smooth texture.
- Cooling brownies completely before slicing helps maintain clean square cuts.
- Chocolate quality affects flavor intensity; opt for good quality semi-sweet chocolate.
- Line pan with parchment instead of just greasing for easier removal without cracks.
Nutrition
- Serving Size: 1 brownie (assuming 16 servings)
- Calories: 280
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
