These M&M Brownies are decadent fudge brownies exploding with colorful candy crunch and melty chocolate chips! They’re rich and ultra fudgy, made from scratch with real dark chocolate and cocoa powder.
Easy M&M Brownies from Scratch
These M&M Brownies are a twist on my classic fudgy brownies, which I firmly believe is the best brownie recipe of all time. These fudge brownies are insanely chocolatey and gooey, loaded with crunchy colorful candy in every bite. And they could not be easier to make! Whip up the batter in 15 minutes or less, and you’ll have a batch of brownies in the oven, ready to satisfy even the strongest chocolate craving.
Why You’ll Love This M&M Brownies Recipe
- Ultra fudgy. To get straight to the point, these M&M fudge brownies are incredibly fudgy. Like, melt-in-your-mouth, to-die-for chocolatey, with bright pops of color throughout.
- Glossy, crackly tops. These brownies are perfect, with melted chocolate in the batter and whipped eggs that give them those classic shiny, crackly tops.
- Bursting with M&Ms. I mean, you can’t make M&M brownies without plenty of delicious M&M crunch. These brownies are so fun, colorful, and great for kids. But you’ll see after one bite, even adults can’t keep their hands off these!
Ingredient Notes
There are a few key ingredients that make these the BEST M&M brownies (of all time). I love this recipe because it goes completely overboard on the fudge factor in the best possible way. Here are some notes. Scroll to the recipe card for a printable list with the full amounts.
- Dark Chocolate – Whichever chocolate you choose, you’ll need to melt it first. I recommend a high-quality baking bar like Ghirardelli or Lindt. Chocolate chips work in a pinch, but they tend to have a waxy coating that keeps them from melting smoothly.
- Eggs – I use eggs plus an egg yolk for ultra-moist and chewy brownies. Pay special attention to the step where you beat the eggs, and well-beaten eggs are key to the texture of these fudge brownies.
- Cocoa Powder – Rodelle Cocoa powder gives these brownies an extra rich and chocolatey flavor. That being said, any type of cocoa powder will work, natural or Dutch-processed. If needed, learn more about the different kinds of cocoa powder.
- M&Ms – I use Mini M&Ms (more candy in every bite!), but you can use full-sized or flavored M&Ms, like peanut butter. I also throw in some chocolate chips for good measure.
How to Make M&M Brownies
These M&M brownies come together just like my classic fudge brownies, with the addition of crunchy M&Ms.
- To start, you’ll melt chopped dark chocolate in the microwave at 50% power (see my tutorial on how to melt chocolate for tips).
- The next step is to whip the eggs with sugar and melted butter until the mixture is thick and fluffy, like cake batter. This can take a couple of minutes. Whipping enough air into the batter at this stage is key for a crackly brownie top.
- Once you’ve combined the melted chocolate and whipped eggs with the other ingredients for the brownie batter, you’ll fold in the M&Ms and chocolate chips, and then bake the brownies in a 350ºF oven for 20-24 minutes.
Removing Brownies from the Pan
I’ve made A LOT of brownies over the years. Once your M&M brownies are baked, the top tips I have for removing these brownies from the pan without breaking are:
- Grease the pan. I bake most of my brownies in an 8-inch square baking pan, prepped with a generous coating of cooking spray. You can also use shortening or butter. It makes removing the brownies from the pan that much easier.
- Use parchment paper. As an extra step, line the pan with parchment paper. Gently grease the edges of the pan so that the paper sticks to the sides, and then tuck the parchment paper into the corners.
- Cool before slicing. Brownies contract and set up as they cool, making it easier to slide them from the pan without crumbling. Cooler brownies are also easier to slice. See below for more brownie baking tips!
Recipe Tips
- Use good quality chocolate. Chocolate is the MVP of all brownie recipes. Use the good stuff! I like to use a high-quality baking bar like Ghirardelli or Lindt which are readily available in most baking aisles.
- Whip the eggs. When you add the egg and egg yolk, beat on high speed for 60-90 seconds, until the mixture is pale and doubled in volume. It can take longer depending on the strength and speed of your mixer, so stick with it.
- Check that the brownies are done. Insert a toothpick into the center of the pan. It should come out slightly gooey, but not wet.
- Get clean cuts. I mentioned it earlier, but cooling the brownies before slicing makes for smoother cuts. I also like to wash and dry my knife between slices for neat, clean edges.
Easy Variations
- Add nuts. Try mixing in chopped walnuts or pecans for an extra crunch.
- Add espresso powder. A tablespoon of instant espresso powder creates an even richer chocolate flavor. And no, it doesn’t make the brownies taste like coffee!
- Use other candy. Swap the M&Ms out for mini Reese’s and peanut butter chips for a perfect peanut butter brownie.
- Try other baking chips. Try white chocolate, butterscotch, or peanut butter chips instead.
- Top them off. Make them even sweeter with a layer of chocolate ganache or chocolate cream cheese frosting.
How to Store & Freeze
- To store. Leftover M&M brownies will last in an airtight container at room temperature for 3-4 days or in the fridge for up to 5 days.
- Freeze. You can also freeze these M&M brownies for up to 3 months. To enjoy again, thaw overnight in the fridge or on the counter at room temperature. I like to pop my brownies in the microwave for 30 seconds to get them warm and gooey again!
More Brownie Recipes
Print
M&M Brownies
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 9 brownies
- Category: Desserts
- Method: Oven
- Cuisine: American
Description
These M&M Brownies are decadent fudge brownies exploding with colorful candy crunch and melty chocolate! They’re rich and ultra fudgy, and easy to make from scratch.
Ingredients
- 4 ounces dark chocolate, melted (see notes)
- ½ cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ cup (55g) Rodelle cocoa powder, sifted (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (112g) mini semi-sweet chocolate chips
- ½ – ¾ cup (100-125g) mini M&Ms
Instructions
- Preheat the oven to 350°F.
- Roughly chop the chocolate and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
- Combine the melted butter with the granulated sugar; beat together until well combined.
- Next, add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips and M&Ms with a spatula.
- Generously grease an 8-inch baking pan. Spread the batter evenly and bake at 350°F for 20-24 minutes. The toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.
Nutrition
- Serving Size: 1 brownie
- Calories: 306
- Sugar: 27.1g
- Sodium: 214.1mg
- Fat: 16.8g
- Carbohydrates: 37.4g
- Fiber: 2.6g
- Protein: 3.9g
- Cholesterol: 69.2mg
