Description
Deliciously fudgy M&M’s Brownies with a perfect balance of rich chocolate and colorful candy pieces, baked to perfection in an 8x8 pan for an easy and crowd-pleasing treat.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray the bottom of an 8 x 8 baking pan with non-stick baking spray and line it with parchment paper, allowing the sides to hang over by an inch or two for easy removal of the brownies.
- Melt Butter and Chocolate: In a heat-safe bowl, combine the unsalted butter, semi-sweet chocolate, light brown sugar, and granulated sugar. Set the bowl over a double boiler—place over a medium-low heat saucepan filled with 2 inches of water—but be sure the bowl doesn’t touch the water. Stir frequently until the mixture is melted, grainy but glossy, then remove from heat and let it cool slightly.
- Add Eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue whisking until the mixture lightens in color and becomes smooth and shiny.
- Add Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until combined.
- Incorporate Flour: Gently fold in the all-purpose flour using a large spatula, mixing until only a few flour streaks remain. Avoid over mixing to ensure fudgy brownies.
- Transfer Batter: Pour the batter into the prepared pan and level the surface with an offset spatula for even baking.
- Add M&M Topping: Evenly sprinkle the M&M candies over the top of the batter.
- Bake: Place the pan in the preheated oven and bake for 50 minutes, or until the edges are set and a toothpick inserted two inches from the side comes out with a few moist crumbs. Be careful not to over bake to keep the brownies fudgy rather than dry and cakey.
- Cool and Slice: Remove the pan from the oven and set on a wire rack to cool completely. Once cool, lift the brownies out using the parchment paper edges and cut into 16 squares.
Notes
- Store brownies tightly covered at room temperature in a cool, dry place to maintain freshness.
- Brownies can be frozen for up to 2 months; wrap tightly in plastic wrap and foil before freezing.
- Room temperature eggs help achieve a smooth, glossy batter.
- Use parchment with overhanging edges for easy removal without breaking the brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
