These decadent M&M brownies are packed with chocolate flavor and colorful m&Ms. They’re rich, super fudgy and the perfect dessert. So easy to make in one bowl too!
I love these homemade brownies. They are a chewy brownie, that’s so decadent and very chocolatey with both cocoa powder and real chocolate. I use them in triple chocolate brownies, chocolate brownie pie, these cookie butter brownies and this small-batch brownies recipe.
Find the amounts of the simple ingredients for these M&M fudge brownies in the recipe card at the bottom of this post. Here is a rundown of what you will need.
- Unsalted butter or salted butter- Melted butter adds fat, chewiness and so much taste to these brownies. The hot butter melts the sugar and helps create the shiny crinkle tops.
- Semi-sweet dark chocolate – Choose good quality chocolate, one with cocoa butter (don’t use compound chocolate which uses vegetable oils.)
- Sugar – Both granulated white sugar and soft brown sugar is used – There’s a large amount of sugar in brownies because this helps to create a fudgy texture and helps create a crinkle top. Soft brown sugar brings moisture, while granulated sugar makes a chewier brownie.
- Large eggs
- Salt – Salt enhances the flavor.
- Vanilla – Chocolate’s best friend. Choose a good quality pure vanilla extract or vanilla paste.
- Unsweetened Cocoa powder – provides extra chocolate flavor! The type of cocoa powder can be dutch process cocoa powder or natural cocoa powder.
- All-purpose flour – Only a small amount of all-purpose flour is used for some stability but not too much, so the brownie stays moist.
- M&MS – This recipe is using regular M&Ms but you could use mini m&m, peanut m&ms, chocolate chips or whatever your favorite variety is. These are in the brownies and some are reserved for on top of the batter.
See the recipe card for quantities.
Are there raising agents in brownies?
There is no raising agent added to these delicious brownies. Some brownie recipes, especially recipes outside of the US do use baking powder or self-rising flour, however, this recipe does not.
Removing rising agents the batter keeps them chewy and fudgy and stops them from becoming cakey brownies.
Preheat an oven to 350°F (180°C) and line an 8×8 square baking pan with parchment paper.
In a large bowl, melt butter and chocolate in 20-second increments, stirring each time. Alternatively, melt it in a medium sauce pan over low heat.
Beat in the sugars while the mixture is still hot. Add in the eggs and vanilla and whisk well together until combined.
Whisk in the cocoa powder and salt until well combined, followed by the flour.
Fold through half the M&M’s.
Pour the mixture into the prepared pan.
Press the remaining M&M’s on top of the brownies.
Bake the brownies for approximately 26-32 minutes until a knife or skewer inserted into the pan comes out with a few moist crumbs still sticking to it. There should be no wet brownie batter left but the brownie should still be very moist.
The bake time will depend on your oven. For best results, slightly underbake brownies rather than overbake them.
Let the warm brownies cool in the pan before lifting them from the pan and slicing them. For extra clean brownies slices, chill them in the fridge before slicing.
Serve the brownies as they are, or for a quick dessert add a scoop of vanilla ice cream.
Brownies are a great base to add yummy additions to!
- Spices– add in a little ground cinnamon, cardamom and orange zest for spiced brownies.
- Nuts – Chopped walnuts or pecans bring texture.
- Espresso powder – Adding ½ teaspoon of instant espresso powder will increase the chocolate flavor.
These brownies are baked in a metal square 8×8 pan.
Store any leftover brownies, at room temperature or in the fridge in an airtight container for up to a week. These easy brownies are great for a bake sale because they stay soft and moist.
Brownies freeze very well too. Wrap them up tightly in plastic wrap or a freezer bag and freeze them for up to 3 months.
- 113g (½ cup*) unsalted butter
- 85g (½ cup) semi-sweet chocolate
- 150g (¾ cup) granulated sugar
- 50g (¼ cup, packed) soft brown sugar
- 1 teaspoon vanilla paste or extract
- 2 large eggs
- 30g (⅓ cup) cocoa powder
- 63g (½ cup) all-purpose flour
- ½ teaspoon salt
- 290g (1 1/4 cups) M&Ms, divided
- Preheat an oven to 350°F (180°C) and line an 8x8 square baking pan with parchment paper.
- In a large bowl, melt butter and chocolate in 20-second increments, stirring each time. Alternatively, melt it in a saucepan over low heat.
- Beat in the sugars while the mixture is still hot. Add in the eggs and vanilla and whisk well together until combined.
- Whisk in the cocoa powder and salt until well combined, followed by the flour.
- Fold through half the M&M's.
- Pour the mixture into the prepared pan. Press the remaining M&M's on top of the brownies.
- Bake the brownies for approximately 28-32 minutes until a knife or skewer inserted into the pan comes out with a few moist crumbs still sticking to it. There should be no wet brownie batter left but the brownie should still be moist.
- Let the warm brownies cool completely in the pan before lifting them from the pan and slicing them. For extra clean brownies slices, chill them in the fridge before slicing.
The baking time will depend on your oven. For best results, slightly underbake brownies rather than overbake them.
*The cup sizes given are US-size cups. Note that these are smaller than metric. For best results, use grams.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 87mgCarbohydrates: 31gFiber: 1gSugar: 26gProtein: 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist