These M&M Brownies are rich, fudgy and packed with colorful M&Ms for a fun twist on a classic treat. With shiny crinkle tops and a candy crunch, they’re easy to make in just one bowl! Perfect for any occasion!
These m&m Brownies are the ultimate combination of rich, fudgy brownies and the crunchy sweetness of M&M candies. Perfect for a fun twist on a classic treat, these brownies are loaded with colorful M&Ms that add both texture and a pop of color, making them a crowd-pleaser for kids and adults alike.
Whether you’re baking for a party, a holiday, or you just have a chocolate craving, these m&m Brownies are sure to hit the spot!
For more brownie recipes, try my small batch brownies, cherry chocolate brownies or espresso brownies.
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Why you will love these M&M brownies
- Easy to Make: With minimal ingredients and a straightforward process, these easy brownies come together quickly and the best part is they can be made in under 30 mins.
- Fudgy Texture: The brownies have a soft, gooey center with a slightly crisp top, creating the perfect fudgy bite.
- Burst of Color: m&ms not only add a fun, colorful touch but also add crunch and texture to every bite.
- Customizable: You can use variety of m&m candies —whether it’s peanut, crispy, or the classic milk chocolate.Switch up the colorful M&M’s for a special occasion or the holiday season.
- Perfect for Any Occasion: These easy and fudgy brownies are ideal for holidays, bake sales, or just when you’re craving something chocolaty!
Ingredient Notes
- Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Butter: Unsalted butter is preferred for control over the salt content. Make sure it’s melted and slightly cooled before adding to the batter.
- M&Ms: Use your favorite variety of M&Ms—classic milk chocolate, peanut, or crispy—for added crunch and color.
- Sugar: Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Light Brown sugar: You can also use dark brown sugar in place of light brown sugar.
- Cocoa Powder: I like to use dutch-processed cocoa powder.You can use regular unsweetened cocoa powder as well.
- Eggs: Use large eggs at room temperature for even mixing and to achieve the perfect fudgy texture.
- Flour: All-purpose flour creates the structure for the brownies.
- Vanilla Extract: Pure vanilla extract complements the chocolate flavor.
- Salt: A pinch of salt enhances the other flavors in the brownies.
Step by step Instructions
Here is how to make and bake these easy and fudgy m&m brownies. This recipe uses a stand mixer with a paddle attachment or a large mixing bowl an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and set aside.
Step 3: In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract.
Step 5:Stir in the flour and salt making to the wet ingredients sure not to over mix the batter.Gently fold in the m&m candies into the brownie batter making sure not to over mix.
Step 6:Pour the brownie batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.Optionally, sprinkle a few mini m&m’s on top of the brownies.
Step 7: Bake the brownies for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool completely on a wire rack before cutting into pieces. Enjoy!
Expert Baking Tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using high-quality chocolate chips or chopped chocolate.
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Add Extra M&Ms: For a more colorful top, press additional M&Ms onto the batter just before baking.
FAQ’s
Yes! You can swap out M&Ms for other candies like Reese’s Pieces or chopped candy bars for a fun variation
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch processed cocoa for a richer chocolate flavor.
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Over baking will lead to cakey brownies.
Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the eggs as possible, just like you do when making meringue.
Absolutely! Chopped nuts like walnuts or pecans make a great addition to these m&m brownies for added crunch and flavor.
Yes, but the baking time will vary. For thinner brownies, use a larger pan and reduce the baking time. For thicker brownies, use a smaller pan and increase the time slightly.
Storing And Freezing
Store these m&m brownies in an airtight container at room temperature for up to 4 days, or keep them in the fridge, for up to a week.
Let the brownies cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
More recipes you will love
M&M Brownies
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 6 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoon unsweetened cocoa powder regular unsweetened or Dutch-processed
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup M&M candies
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Gently fold in the m&m candies into the brownie batter making sure not to over mix.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Sprinkle a few mini m&ms on top of the brownies.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
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