Description
Delightfully rich and fudgy M&M’s Brownies featuring a luscious blend of melted butter, chocolate, and cocoa powder, topped with colorful M&M candies for a fun and festive treat. Perfectly baked to achieve a moist, chewy texture that melts in your mouth, these brownies make an ideal dessert for family gatherings and celebrations.
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 cup (95 g) all-purpose flour, spooned and leveled
Topping
- 2/3 cup M&M chocolate candies
Instructions
- Preheat and Prepare 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, leaving an overhang on the sides for easy removal of the baked brownies.
- Melt Butter and Chocolate: 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 gently simmering water to create a double boiler, ensuring the bowl doesn’t touch the water. Stir frequently until everything is melted and the mixture is glossy but slightly grainy. Remove from heat and let cool slightly.
- Add Eggs: Whisk in the eggs one at a time, thoroughly mixing after each addition. Continue whisking until the batter becomes smooth, shiny, and lightens in color.
- Combine Dry Ingredients: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined.
- Fold in Flour: Gently fold the all-purpose flour into the batter using a spatula, stirring just until a few flour streaks remain to avoid overmixing and maintain fudginess.
- Transfer Batter and Add Topping: Pour the batter into the prepared pan and smooth the surface with an offset spatula. Evenly sprinkle the M&M candy pieces over the top of the batter.
- Bake: Bake the brownies for 45 to 50 minutes, or until the edges are set and a toothpick inserted about two inches from the edge comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy, not dry or cakey.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack. Once completely cooled, use the parchment overhangs to lift the brownies out of the pan, slice into 16 squares, and serve.
Notes
- Make sure eggs are at room temperature for better batter binding.
- Using Dutch process cocoa powder enhances the chocolate flavor and richness.
- Do not overmix after adding flour to maintain a fudgy texture.
- Let brownies cool completely to ensure clean slicing.
- Substitute M&M candies with other chocolate candies or nuts if preferred.
Nutrition
- Serving Size: 1 brownie (approximately)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
