Description
Deliciously fudgy M&M’s Brownies loaded with colorful chocolate candies, made with a rich chocolate and butter base, perfect for satisfying your sweet tooth with a fun twist.
Ingredients
Scale
Brownie Batter
- 1 1/4 cups unsalted butter (285 g)
- 2 ounces semi-sweet chocolate, chopped
- 1 1/2 cups light brown sugar, packed (300 g)
- 3/4 cup granulated sugar (150 g)
- 4 large eggs, room temperature
- 1 cup Dutch process cocoa powder (100 g)
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled (95 g)
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 inch baking pan with non-stick baking spray and line it with parchment paper, allowing the parchment to hang over the sides by an inch or two for easy removal of the brownies after baking.
- Melt Butter, Chocolate, and Sugars: In a heat-safe bowl, combine the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Create a double boiler by filling a medium saucepan with 2 inches of water and heating over medium-low. Place the bowl over the saucepan, ensuring it does not touch the water. Stir frequently until all ingredients are melted and combined, resulting in a grainy but glossy mixture. Remove from heat and let cool slightly.
- Add Eggs: Add the eggs one at a time, whisking well after each addition. Continue whisking until the mixture lightens in color and becomes smooth and shiny.
- Incorporate Cocoa, Salt, and Vanilla: Stir in the Dutch process cocoa powder, salt, and vanilla extract until well combined.
- Add Flour: Fold in the all-purpose flour gently with a large spatula until just a few streaks of flour remain. Avoid over mixing to keep the brownies fudgy.
- Transfer Batter and Add M&Ms: Pour the batter into the prepared pan and level the top with an offset spatula. Sprinkle the M&M’s evenly over the top.
- Bake: Bake for 50 minutes, or until the edges are set and a toothpick inserted two inches from the side of the pan comes out with a few moist crumbs. Avoid over baking to prevent dry, cake-like brownies.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan before lifting out using the parchment edges and slicing into 16 squares.
Notes
- Store the brownies tightly covered in a cool, dry place to maintain freshness.
- These brownies can be frozen for up to 2 months; wrap tightly before freezing.
- For easier removal, ensure the parchment paper extends beyond the pan edges.
- Room temperature eggs help create a smoother batter and better texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
