Description
Delight in these rich and fudgy M&M’s Brownies, combining smooth chocolate, buttery richness, and colorful M&M candies for a fun twist on a classic dessert. Perfectly baked to achieve a moist and shiny texture with a subtle crunch from the candy toppings, these brownies make an ideal treat for any occasion.
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
- Prepare the baking 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 and line it with parchment paper. Let the parchment hang over the sides by an inch or two to allow easy removal of the brownies after baking.
- Melt Butter, Chocolate, and Sugars: Using a double boiler setup, melt the unsalted butter, semi-sweet chocolate, light brown sugar, and granulated sugar together. To do this, fill a medium saucepan with 2 inches of water and place it 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 still grainy. Remove from heat and allow to cool slightly.
- Add Eggs: Whisk the eggs into the cooled chocolate mixture one at a time, making sure each egg is thoroughly incorporated before adding the next. Continue whisking until the mixture becomes lighter in color and smooth with a shiny finish.
- Mix Cocoa, Salt, and Vanilla: Stir the Dutch process cocoa powder, salt, and vanilla extract into the mixture until fully combined.
- Add Flour: Fold in the all-purpose flour gently using a large spatula, mixing just until a few streaks of flour remain. Avoid overmixing to keep the brownies tender.
- Transfer Batter and Add Toppings: Pour the batter into your prepared pan and level the surface with an offset spatula. Evenly sprinkle the M&M’s candies on top.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. The edges should be set and a toothpick inserted two inches from the pan’s side should come out with a few moist crumbs but no wet batter. Be careful not to overbake to ensure fudgy brownies.
- Cool and Slice: Remove the pan from the oven and set it on a wire rack to cool completely. Once cooled, lift the brownies out using the parchment overhang and slice into 16 squares for serving.
Notes
- Use room temperature eggs to ensure smooth incorporation into the batter.
- Do not overmix the flour to maintain the fudgy texture of the brownies.
- Allow the brownies to cool fully before slicing to get clean, neat squares.
- You can substitute M&M’s with other chocolate candies or nuts if preferred.
- To make cutting easier, refrigerate the brownies briefly after cooling.
Nutrition
- Serving Size: 1 brownie (approx. 2.5 inch square)
- Calories: 290
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
