Thick, rich, fudgy M&M brownies are a favorite among adults and kids alike. This easy brownie recipe has the perfect chewiness and crinkly top. The batter is studded with chocolate chips and M&MS then the brownies are topped with a layer of colorful M&Ms. Step-by-step photos teach you how to bake this party favorite dessert recipe!
I am team fudge brownies versus team cakey brownies. I won't judge you if you like cakey-style brownies but I will tell you this recipe is not for you!
When I made these brownies I whipped them up on a Wednesday night for a quick dessert after a big family dinner. They were a HUGE hit! The next day family came back over asking for leftover brownies, luckily I had two small pieces left!
The adults enjoyed the brownies as is and my niece and nephew enjoyed the brownies a la mode!
I know you will love these M&M Brownies.
Ingredients
This brownie recipe is based on my thick, homemade brownie recipe. For this brownie recipe you will need:
- Water. Just a bit of water helps bind everything together.
- Unsalted Butter. Just a bit adds a nice base flavor. And score you can use it straight from the fridge since we are going to melt it into the sugar anyways!
- Granulated Sugar. We will cook the sugar with butter, water, and cocoa powder, liquidizing the sugar helps create that delicious crinkly brownie top we all know and love!
- Light Brown Sugar. I like to use a bit of brown sugar for an extra moist and chewy brownie!
- Dutch Process Cocoa Powder. I suggest using Dutch cocoa powder because it has had its acidity stripped for a smoother, dark, rich chocolate flavor.
- Vegetable Oil. Oil holds more moisture than butter does so using mostly oil helps give the brownies intense moisture and extra chewy texture.
- Pure Vanilla Extract. Use the real stuff, please!
- Egg Yolk and Large Egg. The extra egg yolk provides some nice richness and extra chew to the brownie. Make sure your eggs are room temperature so they more easily incorporate into the wet ingredients.
- Baking Powder. Just a bit helps give these brownies a nice lift.
- Salt. Don't skip it, salt not only balances out all the sweetness it also helps highlight the flavor profile of other ingredients.
- Cornstarch. Also known as Cornflour, this helps tenderize the batter for a softer brownie.
- All-Purpose Flour. Also known as Plain Flour, we only use a small amount of flour to help keep these brownies dense and fudgy. Make sure you don't overmix the flour in and create a tougher brownie!
- Chocolate Chips. I use whenever I have on hand so it might be chips or chocolate chunks or even take a chocolate bar and cut it up. I love to use a blend of semi-sweet chocolate and milk chocolate.
- M&Ms. The star of the show, like to take ½ a cup and fold them into the batter then take another ½ a cup to decorate on top. Next time, I am going to use peanut butter M&M's! Or Mini M&Ms would be great too! You may like my Butterfinger brownies too!
Another delicious brownie recipe is my Millionaires Brownies.
Instructions
First things first, preheat your oven to 350F/180C and line a 9X9 or 8X8 square baking pan with foil and grease heavily. Keep in mind if you use a 9-inch pan the brownies will cook quicker and if you use an 8-inch pan the brownies might need a bit longer in the oven.
To start the recipe in a medium-large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, be careful you just want everything to melt together you don't want to keep cooking just because.
Take off heat and let cool for five minutes.
Then add the oil. Take a minute or two to mix this in but most likely there will still be some separation that is fine, when you add the eggs in that will take care of the separation.
Let sit for another couple of minutes then add the egg, egg yolk, and vanilla. Whisk to combine, make sure everything is evenly combined and there are no traces of egg left behind.
Add the baking soda, salt, cornstarch, and mix to combine.
Gently add the flour and when almost combined add chocolate chips and M&Ms by using a spatula to fold in until just combined.
Do not over mix, this will affect the end product.
Pour the brownie batter into the prepared pan then sprinkle the remaining M&Ms on top in an even layer.
Bake for 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
Store in an air-tight container on the counter for up to 4 days.
There you have it, I hope you love this m&ms brownie recipe!
How to freeze
Brownies are great for freezing. Once the brownies have completely cooled place pieces of them on a plate or sheet in a single layer not touching and place in the freezer for an hour or two to flash freeze. After the brownies are hardened/frozen transfer them to a freezer-safe container. Then when you fancy a brownie take one out at a time and let it thaw on the counter for about an hour.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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M&M Brownies
Thick, rich, fudgy M&M brownies are a favorite among adults and kids alike. This easy brownie recipe has the perfect chewiness and crinkly top. The batter is studded with chocolate chips and M&MS then the brownies are topped with a layer of colorful M&Ms. Step-by-step photos teach you how to bake this party favorite dessert recipe!
- Total Time: 45 minutes
- Yield: 16 Brownies 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 125 grams(1 ⅛ cups) Granulated Sugar
- 125 grams(1 ⅛ cups) Light Brown Sugar
- 90 grams (Scant Cup) Dutch-process Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose/ Plain Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- 1 cup M&Ms, divided
Instructions
- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Take off heat and let cool for five minutes. Then add the oil.
- Let sit for another couple of minutes then add the egg, egg yolk, and vanilla. Whisk to combine, make sure everything is evenly combined.
- Add the baking soda, salt, cornstarch, and mix to combine. Gently add the flour and when almost combined add chocolate chips and M&Ms by using a spatula to fold in until just combined. Do not over mix, this will affect the end product.
- Pour the batter into the prepared pan then sprinkle the remaining M&Ms on top in an even layer.
- Bake for 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
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