Thick, fudgy, chewy M&M brownies are a chocolate-lovers dream. It is the perfect way to add a bit of fun to your dessert.
Why you'll love it
These brownies are rich, ultra fudgy, and packed full of M&Ms. These chocolate coated candies provide a satisfying chocolate crunch that will have everyone trying to reach for another. It's perfect for sharing and bringing to get togethers. Or even as a way to use up any leftover Halloween candy.
The batter is super easy to bring together and takes only a few minutes to prepare with my tips and tricks. Plus, it is a one-bowl brownie recipe based off my favorite homemade brownies which makes it even better.
Chocolate - I like to use dark chocolate for my brownies, but if it is too much for you, semi-sweet or a mix of both would work very well.
Cocoa powder - I typically use Dutch-processed cocoa powder, but natural unsweetened cocoa powder is a suitable substitution.
Cornstarch - This plays a critical role in giving us thicker brownies that remain nice and fudgy. It also helps give us that delicious crinkle top.
Butter & Oil - Unlike most brownies, I like to use a mix of both butter and oil, but you can use just butter in these brownies too with amazing results.
Sugar - For brownies that are on the chewier side, I like to use a mix of granulated and brown sugar. You can choose to use just one or the other.
How to make
The best part about making these M&M brownies is just how quick and easy it is
- Add your butter, chocolate, and sugar together into a large saucepan. Heat until the butter and chocolate are half melted. Remove from heat and stir until the butter and chocolate are fully melted and mixed well together.
- Add in the oil, egg and vanilla. Beat vigorously for at least 3 minutes.
- Mix in the flour, cocoa powder, cornstarch, and salt and stir until just combined. Fold in the M&Ms.
- Pour the batter into your prepared pan and top with more M&Ms. Bake for roughly 35 - 40 minutes.
Expert baking tips
The most important way to ensure you get the best brownies is to make sure you are correctly measuring your ingredients, particularly the flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Make sure your ingredients are at room temperature. If you need to quickly bring eggs to room temperature, you can leave them in a bowl of warm water for five minutes before using.
For brownies with that glossy top, you need to really beat the eggs and sugar together very well. It also helps to add the sugar to the hot butter before adding the eggs.
Don't forget to line the baking pan with parchment paper to make it easier to take out the bars once they've cooled enough to remove from the pan.
Use a light-colored metal pan. Dark pans encourage fast browning which can leave you with burnt brownies and glass pans do not conduct heat as well leaving you with brownies that longer to bake and are a lot more dense.
Don't mix in the M&Ms too much as the color from the candies will bleed out and make it harder to see how deliciously colorful they are when you slice them.
Change out the colors of the M&Ms to match any special occasions or holidays!
M&M brownies can be stored in many ways as long as they are in an airtight container. At room temperature, they should be good for up to five days. They will last for about a week in the refrigerator. If stored in the freezer, they should last for over a month. Thaw in the refrigerator overnight.
Place parchment paper between the layers of your brownies if you plan on freezing them.
Yes, these brownies are great with just about any candy as long as they are small.
Yes, I recommend multiplying the recipe by 1.5x.
- 5 ounces semisweet chocolate chopped
- 10 tablespoons unsalted butter
- ½ cup granulated sugar
- ¾ cup brown sugar
- ¼ cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 2 tablespoons cornstarch
- ¾ teaspoon sea salt
- 10 oz M&Ms
- Preheat the oven to 350 F. Line an 8 x 8 baking pan with parchment paper, leaving extra around the edges to create overhang so you can easily lift out the brownies.
- Add chocolate, butter, and both sugars together in a saucepan. Heat on medium. Mix until the chocolate and butter is halfway melted.
- Remove from heat and stir until the butter and chocolate are completely melted. Allow the mixture to cool slightly, then vigorously mix in the oil, eggs and vanilla until the mixture is well-combined. About 3 - 4 minutes.I recommend using a whisk or even a hand mixer to whip the eggs into the mixture.
- Mix in the flour, cornstarch, salt, and cocoa powder into the bowl until completely combined and there are no streaks of flour. Fold in ⅔ of the M&Ms.
- Pour the batter into the baking pan and top with the remaining M&Ms. Bake for about 35 - 40 minutes, or until a toothpick comes out with a few thick, moist crumbs sticking to it.
- Cool at least 10 - 20 minutes before attempting to remove the brownies from the an using the parchment. Cool completely before cutting.