These M&M brownies combine the dense, chocolatey goodness of fudgy homemade brownies with the fun pop of M&M candies! This perfect brownie recipe is quick, easy to make, and universally loved!
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You know how sometimes you go to Costco for just one thing and end up leaving with an entire cartful of items you didn’t anticipate needing? It happens to me all too often, and in this case it was a huge tub of mini M&M’s. I don’t know what came over me, but when I saw them I just had to buy it.
In an effort to use up some of those M&M’s rather than just eating them all (why are mini M&M’s even better than regular sized?!), I made these M&M Brownies that are a delicious variation of my classic brownie recipe. They are extra special with the added crunch and sweetness of M&M candies.
For added interest, I used both regular-sized M&M’s (leftover Halloween candy stashed away from my kids’ haul last October) and mini M&M’s to ensure that delicious candy crunch in every bite!
If you love sweet treats with mix-ins, try my Homemade Cosmic Brownies, The Best Soft & Chewy M&M Cookies, Fudgy Brownie Recipe with Oreos, M&M Monster Cookies, and Easy Chocolate Turtle Brownies!
Why We Love This Recipe
- The chocolate flavor is rich and deep, thanks to the combination of melted bittersweet chocolate and unsweetened cocoa powder, providing a satisfying treat for chocolate lovers.
- The addition of M&M’s not only introduces a pop of color making these brownies visually appealing but also adds a unique texture contrast between the fudgy centers of the brownies and the crunchy candy shell of the M&M’s.
- They’re so much fun to make, especially with kids, friends, or family, turning the baking process into a memorable activity.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full recipe instructions.
- Bittersweet Chocolate – Provides the rich chocolate flavor and fudgy texture. You can substitute with semi-sweet chocolate if you prefer a slightly sweeter base.
- Salted Butter – Adds moisture and richness. Unsalted butter can be used with an additional ¼ teaspoon of salt.
- Unsweetened Cocoa Powder – Enhances the chocolate flavor without adding extra sugar. Dutch-processed cocoa powder can be used for a smoother taste.
- Granulated Sugar – Provides sweetness and affects the texture, giving it a bit more crispiness on the top layer.
- Light Brown Sugar – Adds moisture and a slight caramel flavor due to its molasses content.
- Large Eggs – Act as a binding agent, contributing to the brownies’ structure. Room temperature eggs mix more thoroughly into the batter.
- Vanilla Extract – Enhances the flavor complexity of the brownies.
- All-Purpose Flour – The main dry ingredient, plain flour provides the structure for the brownie. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Salt – Balances the sweetness and enhances the overall flavor.
- Chocolate Chips – Adds pockets of chocolatey goodness. You can use dark, semi-sweet, or milk chocolate chips.
- M&M Candies – The star ingredient that adds a crunchy texture and a burst of color. I used a mix of regular milk chocolate M&M candies and mini M&M candies, and you can use any variety of M&M flavors you prefer or have on hand.
How to Make M&M Fudge Brownies
- Prepare equipment. Preheat oven to 350°F. Line a square 9×9″ baking dish with a parchment paper sling or spray with baking spray.
- Melt chocolate and butter. In a microwave-safe large bowl, combine the chopped bittersweet chocolate and salted butter. Microwave on high in 20-30 second bursts, stirring well between each burst, until the mixture is melted and smooth.
- Combine cocoa powder. Whisk in the unsweetened cocoa powder until well combined, ensuring the mixture is smooth and there are no lumps.
- Whisk in sugars. Add the granulated sugar and light brown sugar to the mixing bowl, whisking well to combine. The sugars will dissolve into the mixture, adding sweetness and contributing to the moist texture of the brownies.
- Mix in eggs and vanilla. Add the large eggs and vanilla extract, beating well either by hand with a whisk or using an electric mixer.
- Incorporate Dry Ingredients. Sprinkle the all-purpose flour and salt over the brownie batter. Gently fold it in with a wooden spoon or spatula until just combined, being careful not to overmix as this can lead to tougher brownies.
- Add chips and candies. Stir in chocolate chips and half of the M&Ms, distributing them evenly throughout the batter for pockets of chocolate and bursts of color in every bite.
- Transfer to dish. Pour the brownie batter into the prepared baking dish, using a spatula to spread it evenly into the corners. The batter will be thick.
- Top with M&Ms. Sprinkle the remaining M&Ms on top of the batter for a colorful and inviting finish.
- Bake brownies. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool and serve. Allow the brownies to cool completely in the pan before lifting them out using the parchment sling or cutting them directly in the pan.
Recipe FAQ’s
Yes, you can use semi-sweet or dark chocolate instead of bittersweet chocolate depending on your preference for sweetness and chocolate intensity.
Absolutely. Substitute the all-purpose flour with your favorite gluten-free flour blend to make these brownies suitable for a gluten-free diet.
It’s important not to overbake to ensure they remain fudgy and moist. The best way to test them is with a wooden skewer inserted into the center of the brownies. It should come out with a few crumbs sticking to it. If it is coated in wet batter, the brownies need to bake for a bit longer. If it comes out completely clean, chances are the brownies are a little on the overdone side.
Definitely. If you enjoy a bit of crunch, feel free to add chopped walnuts or pecans to the batter along with the chocolate chips and M&Ms for an extra texture.
Store any leftover brownies in an airtight container where they will stay fresh for up to 5 days on the counter or in the fridge.
Yes, M&M brownies freeze well. Once cooled, cut them into squares, wrap them individually in plastic wrap, and store them in a freezer bag. They can be enjoyed for up to 3 months; just thaw at room temperature before serving.
Tips for Success
- Overmixing the batter can lead to tough, cakey brownies instead of the desired fudgy texture. Mix just until the dry ingredients are incorporated.
- The quality of chocolate you use greatly affects the flavor of your brownies. Opt for good-quality chocolate and cocoa powder for the best results.
- It’s tempting to cut into the brownies right away, but letting them cool completely will make them easier to cut and serve, plus it also allows the chocolate flavors to develop for a more pronounced chocolate taste.
- For clean cuts, use a plastic knife or a warm knife for slicing, as they cut through brownies more cleanly than a regular knife.
How To Avoid Overbaking
To ensure your brownies remain fudgy and moist, start checking them a few minutes before the recommended bake time ends.
They should still be slightly soft in the center.
The brownies are done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached but no wet batter.
Substitutions and Variations
- Feel free to use dark chocolate chips, milk chocolate chips, or white chocolate chips instead of semi-sweet chocolate chips, depending on your preference.
- Instead of using regular milk chocolate M&M candies, try experimenting with different M&M flavors like peanut, crispy, and peanut butter M&M’s.
- If you don’t have light brown sugar on hand, you can use ¼ cup of dark brown sugar mixed with ¼ of granulated sugar for similar results.
- For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend.
- Consider adding chopped nuts like walnuts or pecans, or even swirls of caramel or peanut butter into the batter for additional flavors and textures.
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- The Best Brownies with Fresh Cherries
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M&M Brownies Recipe
Equipment
Ingredients
- 4 ounces bittersweet chocolate chopped
- ¾ cup salted butter cut into chunks
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup chocolate chips
- 1 cup M&M's divided
Instructions
- Preheat oven to 350°F. Line a square 9×9″ baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.4 ounces bittersweet chocolate, ¾ cup salted butter, ½ cup unsweetened cocoa powder
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.1 cup granulated sugar, ½ cup light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips and half the M&Ms.¾ cup all-purpose flour, ½ teaspoon salt, ½ cup chocolate chips, 1 cup M&M's
- Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick. Put the remaining M&Ms on top of the brownie mixture.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
Notes
- Store: Store leftover brownies in an airtight container for up to 5 days on the counter or in the fridge.
- Freeze: Cut cooled brownies into squares, wrap individually in plastic wrap, and place in a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature before serving.
These are AMAZING!!!!! Delicious and easy to make. I will definitely be baking these again!