Name: M&M Brownies Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups (285 g) unsalted butter; 2 ounces semi-sweet chocolate, chopped; 1 1/2 cups (300 g) light brown sugar, packed; 3/4 cup (150 g) granulated sugar; 4 large eggs, room temperature; 1 cup (100 g) Dutch process cocoa powder; 1/2 teaspoon salt; 3 teaspoons vanilla extract; 3/4 cups (95 g) all-purpose flour, spooned and leveled; 2/3 cup M&M chocolate candies

Nothing beats the rich, fudgy texture of brownies sprinkled with colorful bursts of chocolatey M&M's. This M&M Brownies Recipe has become my go-to for special occasions and casual treats alike—it’s playful, simple, and downright delicious!

There is a stack of three dark chocolate brownies placed on a crinkled white paper over a white marbled surface. Each brownie is thick and moist with a dense texture, and decorated with pink and red chocolate candies pressed into the top. The top brownie has a bite taken out of its front edge, showing the rich, soft inside. Around the stack, there are a few scattered pink, red, and white candy pieces. In the blurred background, there is a white bowl filled with pink candies and a tall glass of milk, all against a soft white marbled background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make M&M Brownies Recipe
Top Tip
How to Serve M&M Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
M&M Brownies Recipe

Why You'll Love This Recipe

I'm really excited to share this recipe because it hits that perfect balance between fudgy chocolate goodness and the crunchy pop of M&M’s. It’s feel-good baking that’s fun for any skill level and always leaves everyone asking for more.

Fudgy Texture: The rich butter and chocolate base ensures every bite melts in your mouth.
Colorful Fun: M&M’s add a playful crunch and vibrant splash with every square.
Easy to Make: Using a double boiler keeps the chocolate smooth and silky without any fuss.
Perfect Gift or Treat: The brownies look festive and taste incredible, ideal for sharing.

A batch of nine square chocolate brownies is shown on white parchment paper over a white marbled surface, each brownie topped with scattered red, pink, and white candy-coated chocolates embedded on the cracked surface. Two brownies are slightly pulled out, highlighting their dense, dark brown texture and the colorful candies on top, while a few extra candies lie around on the parchment and marbled surface, adding a playful touch. The lighting is soft, showing shiny spots on the candies and deep cracks on the rich chocolate brownies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in creating the ultimate M&M Brownies Recipe—richness from butter and chocolate, sweetness balanced with texture, and just enough flour to hold it all together without losing that fudgy magic.

Flat lay of a small pat of unsalted butter, a few chunks of semi-sweet dark chocolate, a small white bowl filled with light brown sugar, another white bowl with granulated white sugar, four whole uncracked brown eggs, a small white bowl of deep reddish-brown Dutch process cocoa powder, a tiny pinch of coarse salt sprinkled beside a small white bowl of clear vanilla extract, a small heap of all-purpose flour directly on the surface, and a modest pile of colorful M&M chocolate candies, all arranged perfectly symmetrical in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: I always use unsalted to control the saltiness; it melts beautifully for a glossy batter.
Semi-sweet Chocolate: Adds depth and enhances the chocolate richness beyond just cocoa powder.
Light Brown Sugar: Keeps the brownies moist with a slight caramel undertone.
Granulated Sugar: Adds sweetness and helps with structure.
Large Eggs: Introducing them one at a time helps keep the batter smooth and slightly airy.
Dutch Process Cocoa Powder: Provides that deep, mellow chocolate flavor without bitterness.
Salt: Just a pinch to balance and enhance the sweetness.
Vanilla Extract: I prefer pure vanilla to complement the chocolate.
All-purpose Flour: I spoon and level it to avoid dense brownies; just enough to hold the fudgy interior.
M&M Chocolate Candies: The star ingredient—colorful, crunchy, and a perfect chocolatey contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging a little creativity with these brownies. Whether you want to toss in some nuts, swap out the M&M’s for peanut butter chips, or even add a sprinkle of sea salt on top—this recipe can handle it all!

Variation: One time, I tried adding chopped walnuts for extra crunch, and it was a hit with my crowd.
Dietary Swap: You can substitute gluten-free flour to make these brownies gluten-free, and they still turn out fab.
Seasonal Twist: Using holiday-themed M&M’s is a simple way I dress these brownies up for festive occasions.

Step-by-Step: How I Make M&M Brownies Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 350°F and prepping an 8x8 baking pan. Spray the bottom lightly with non-stick spray, then line it with parchment paper. Leave the parchment's edges hanging over the sides by a couple of inches—this makes lifting out your brownies so easy once baked. Trust me, this trick has saved me from many brownie pan battles!

Step 2: Melt and Mix Your Chocolate Base

Using a double boiler is key here. I fill a saucepan with a couple inches of water, warm it over medium-low heat, and place a heat-safe bowl on top, ensuring it doesn’t touch the water. Drop in the butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Stir frequently until everything’s melted into a glossy, grainy-smooth mixture. This slow melt keeps the sugars from burning and gives your brownies that signature fudgy texture.

Step 3: Whisk in Eggs and Flavor

Remove the bowl from heat and let it cool just a bit. Then, add the eggs one at a time, whisking well after each addition. This step lightens the batter and creates a luscious shine. Next, stir in the cocoa powder, salt, and vanilla extract until fully incorporated—this combo builds your brownies’ rich, chocolatey depth.

Step 4: Fold in Flour, but Don’t Overdo It

Gently fold in the all-purpose flour using a spatula, stopping when just a few streaks remain. Overmixing here can make the brownies cakey, so keep it light. This technique helps maintain that indulgently fudgy middle you’re aiming for.

Step 5: Bake and Add M&Ms Right Before

Pour the batter into your prepared pan and smooth the top with an offset spatula. Then sprinkle the M&M’s evenly across the surface—this way they stay vibrant and crunchy on top. Pop the pan into the oven and bake for 45 to 50 minutes. You'll know they're done when the edges set and a toothpick inserted about two inches from the pan's edge comes out with just a few moist crumbs. Avoid testing in the center to keep those fudgy brownies intact.

Step 6: Cool Completely Then Slice

Once baked, remove the brownies from the oven and let them cool entirely on a wire rack. This cooling step is vital—it lets the brownies firm up, making slicing cleaner and easier. Using the parchment edges, gently lift the entire block from the pan, slice into squares, and enjoy!

Top Tip

After making these brownies several times, I’ve learned a few tricks that really make a difference. Follow these, and you’ll impress even the toughest brownie critics!

Use Room Temperature Eggs: They mix in more easily, promoting a smooth, shiny batter.
Don’t Overbake: Pull the brownies out as soon as the edges set and a few crumbs cling to a toothpick—overbaking kills the fudgy texture.
Double Boiler Method: Melting the butter and chocolate gently prevents scorch marks and keeps the mixture silky.
Line Your Pan with Parchment: This simple step makes cleanup easier and keeps brownies coming out in perfect slabs every time.

How to Serve M&M Brownies Recipe

Garnishes

I usually keep it straightforward with just a sprinkle of extra M&M’s on top before serving for that extra festive pop. Sometimes I add a light dusting of powdered sugar to contrast the colors—it’s simple but elevates the look.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. If you’re sharing them at a party, I like slicing and serving alongside fresh berries—they cut through the richness nicely.

Creative Ways to Present

For birthdays, I’ve arranged them in colorful stacks on dessert platters surrounded by mixed nuts and chocolate candies. I've even wrapped individual squares in parchment tied with twine for cute party favors—people love these little handmade treats!

Make Ahead and Storage

Storing Leftovers

I store leftover brownies tightly covered at room temperature in an airtight container or wrapped in plastic wrap. They'll stay moist and fresh for about 3-4 days—perfect for when you just can't finish the whole batch in one go.

Freezing

If you want to freeze some for later, wrap individual brownie squares tightly in plastic wrap and then place them in a freezer-safe bag. They freeze well for up to 2 months, and when you’re ready to eat, just thaw at room temperature or warm gently.

Reheating

I usually reheat brownies in the microwave for about 15-20 seconds. This brings back that soft, gooey texture without drying them out. Just be careful not to overheat or they might get tough.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet chocolate?

Yes! Milk chocolate will make these brownies sweeter and creamier, so if you prefer a milder chocolate flavor, go for it. Just keep in mind it may affect the fudginess slightly.

Can I substitute the M&M’s with other candies or chocolate chips?

Definitely! Feel free to swap M&M’s for peanut butter chips, butterscotch chips, or your favorite chocolate chips—just scatter them over the top before baking for colorful, melty bursts.

How do I know when the brownies are perfectly baked?

Look for edges that are set and slightly pulling away from the pan. Insert a toothpick about two inches from the pan edge—if it comes out with just a few moist crumbs, you’re spot-on. Avoid testing the very center to keep brownies fudgy.

Can I make this recipe dairy-free?

I haven’t tried this exact recipe dairy-free, but you could experiment with dairy-free butter and dairy-free chocolate chips. Keep in mind baking results might differ slightly, so start with a small batch to test.

Final Thoughts

This M&M Brownies Recipe is one I always feel good about sharing. It’s straightforward, forgiving, and brings a smile every time I bake it. I hope you enjoy making and sharing these with your friends and family as much as I do—it’s those little moments of joy over a fudgy bite and colorful crunch that stay with you.