Description
Deliciously fudgy M&M’s brownies featuring a rich blend of melted butter, chocolate, and cocoa powder, topped with colorful M&M chocolate candies for a fun twist. These brownies offer a perfect balance of chewy texture with a glossy, shiny finish and are ideal for chocolate lovers looking for an easy-to-make dessert.
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
- Prepare the 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 sides of the parchment to hang over by an inch or two to enable easy removal of the brownies after baking.
- Melt Butter and Chocolate: In a heat-safe bowl, combine the unsalted butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Set the bowl over a saucepan filled with 2 inches of simmering water creating a double boiler. Stir frequently as the mixture melts until glossy but slightly grainy. Remove from heat and let cool slightly.
- Add Eggs: Whisk in the eggs one at a time, mixing well between each addition. Continue whisking until the batter lightens in color and becomes smooth and shiny.
- Add Cocoa and Flavorings: Stir in the Dutch process cocoa powder, salt, and vanilla extract until fully combined.
- Fold in Flour: Gently fold in the all-purpose flour using a large spatula, mixing just until a few streaks of flour remain to avoid over mixing and maintaining a fudgy texture.
- Transfer Batter to Pan: Pour the batter into the prepared pan and use an offset spatula to level the top evenly.
- Add M&M Topping: Evenly sprinkle the M&M chocolate candies over the surface of the batter.
- Bake: Place the pan in the preheated oven and bake for 50 minutes, or until the edges are set and a toothpick inserted about two inches from the side comes out with a few moist crumbs. Avoid over baking to keep the brownies fudgy rather than cakey and dry.
- Cool and Serve: Remove the brownies from the oven and place the pan on a wire rack to cool completely before lifting them out using the parchment overhang. Slice into 16 squares and serve.
Notes
- Store the brownies tightly covered in a cool, dry place to maintain freshness.
- You can freeze the brownies for up to 2 months; thaw at room temperature before serving.
- Using room temperature eggs helps achieve a smooth, shiny batter.
- Do not over mix the flour to retain a fudgy texture.
- Ensure the double boiler bowl doesn’t touch the simmering water to prevent overheating the chocolate mixture.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
