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Super fudgy and incredible delicious M&M Brownies! These brownies are a fun twist on the classic brownies. They are super rich, fudgy and filled with mini M&Ms. They are so fun and festive, and great to use for birthdays or Halloween, plus they are so easy to make!
These M&M Brownies are so delicious and the M&M candies gives a festive and fun twist on the classic brownie. This chewy and fudgy brownie is so full of mini M&Ms and chocolate flavor and you only need a hand whisk to whisk it together. They are perfect to serve for any celebrations, birthdays or Halloween.
For more brownie recipes, try Espresso Brownies, Lemon Brownies and Dairy Free Brownies.
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WHY THIS RECIPE WORKS
- M&Ms: This brownie is full of mini M&Ms.
- Fudgy texture: These brownies are rich and has a perfectly fudgy texture.
- Easy dessert: It is super quick and easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Semi-sweet chocolate chips: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch-processed cocoa powder for the best flavor, my favorite is from Valrhona.
- M&Ms: For this recipe I use mini M&Ms but you can also sure regular M&Ms. You can also use peanut butter M&M if you'd like a little bit of peanut flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these M&M Brownies. This recipe doesn't need an electric mixer. Just a large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: In a bowl, sift together the flour, cornstarch, espresso powder and salt and set it aside. Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.
STEP 2: Add the brown sugar and granulated sugar, and whisk it together. Then add the eggs, and give them a good whisk for 1-2 minutes.
STEP 3: Add the oil and vanilla extract and whisk until combined. Finally add the dry ingredients to the batter and gently whisk it together until combined. Add the mini M&Ms and gently fold them into the batter.
STEP 4: Pour the brownie batter into the prepared baking pan and even it out. Top of the brownie batter with mini M&Ms. Bake for about 45-50 minutes. Let it cool down completely, on a wire rack, before removing it from the pan and cutting it into slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick in the center of the brownies and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. This brownie get super rich and fudgy by staying in the fridge overnight.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
HOW TO STORE
Here are two option on how to store the M&M brownies:
Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut covered by plastic wrap. Best enjoyed within 2-3 days.
Room temperature: To keep the brownie fudgy I recommend storing it at room temperature in an airtight container or covered by plastic wrap. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
M&M Brownies
Equipment
Ingredients
M&M’s BROWNIES
- 90 g butter
- 150 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 130 g granulated sugar
- 130 g dark brown sugar
- 3 large eggs room temperature
- 70 g vegetable oil canola or avocado
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon instant espresso powder optional
- ½ teaspoon salt
- 160 g mini M&M’s goes into batter
- 50 g mini M&M’s sprinkled on top
Instructions
M&M’s BROWNIES
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
- In a bowl, sift together the flour, cornstarch, espresso and salt and set it aside.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon instant espresso powder, ½ teaspoon salt
- Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.90 g butter, 150 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Then add the brown sugar and granulated sugar, and whisk it together.130 g granulated sugar, 130 g dark brown sugar
- Add the eggs, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes.3 large eggs
- Then add the oil and vanilla extract and whisk until combined.70 g vegetable oil, 1 ½ teaspoon vanilla extract
- Add the dry ingredients to the batter and gently whisk it together until combined. Finally add the mini M&Ms to the brownie batter and gently fold them in using a rubber spatula.160 g mini M&M’s
- Pour the brownie batter into the prepared pan, and smooth it out with the spatula. Top of the brownie batter with the mini M&Ms.50 g mini M&M’s
- Bake for 45-50 minutes or until the brownie has set. You can test if it is done by inserting a butter knife into the middle of the brownie. If it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done. Let it cool down completely on a wire rack, before serving.
kyra Vonwuthenau
These were delish! Turned out perfect where the top and bottom were more firm but still soft and gooey on the inside. Only question I have is how do I keep the m&ms from melting? I placed mine in the batter and on top but they ended up disappearing in my brownies.
Natalie Gill
Would I be able to use milk chocolate chips instead of dark? My family aren't really dark chocolate fans?
Julie Marie
Yes, that is no problem 🙂