Description
Deliciously fudgy M&M’s brownies featuring a rich chocolate base combined with colorful M&M candies for a fun twist. These brownies are baked to perfection, ensuring a moist and gooey texture that’s perfect for any chocolate lover.
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 and Prepare the Pan: Preheat your oven to 350°F (175°C). Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray, then line it with parchment paper. Allow the sides of the parchment to hang over the pan edges by an inch or two for easy brownie removal after baking.
- Melt Butter, Chocolate and Sugars: In a heat-safe bowl, combine the unsalted butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Set this bowl over a saucepan filled with 2 inches of simmering water over medium-low heat (double boiler). Stir frequently until the mixture melts and blends into a grainy but glossy consistency. Remove from heat and let it cool slightly.
- Add Eggs: Whisk in the eggs one at a time into the chocolate mixture, making sure to fully incorporate each egg before adding the next. Continue whisking until the batter lightens in color and becomes smooth and shiny.
- Incorporate Cocoa, Salt and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined.
- Add Flour: Gently fold in the all-purpose flour with a large spatula, mixing just until a few streaks of flour remain. Avoid overmixing to keep the brownies fudgy.
- Fill the Pan and Add Toppings: Spread the batter evenly into the prepared pan. Smooth the top with an offset spatula. Sprinkle M&M chocolate candies evenly over the batter.
- Bake: Bake the brownies in the preheated oven for 45 to 50 minutes until the edges are set and a toothpick inserted about two inches from the pan’s edge comes out with a few moist crumbs. Do not overbake to maintain a fudgy texture.
- Cool and Slice: Remove the pan from the oven and place it on a wire rack to cool completely before lifting the brownies out using the parchment overhang and slicing into 16 squares.
Notes
- Using Dutch process cocoa powder gives a deep chocolate flavor and richer color.
- Room temperature eggs help the batter achieve the right smoothness and volume.
- Do not overmix the flour into the batter to keep brownies fudgy and moist.
- Cool brownies completely before slicing to prevent crumbly edges.
- For thicker brownies, use a smaller pan or increase bake time slightly, checking doneness often.
- Substitute M&M’s with other chocolate candies or nuts if desired.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
