Description
Rich and fudgy M&M’s brownies featuring melted chocolate and butter, a perfect blend of sweetness and texture with colorful candy toppings, baked to perfection for a chewy, moist treat.
Ingredients
Scale
Brownie Batter
- 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
Topping
- 2/3 cup M&M chocolate candies
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray the bottom of an 8 x 8 inch baking pan with non-stick baking spray and line with parchment paper, leaving an overhang on the sides for easy removal.
- Melt Butter, Chocolate and Sugars: In a heat-safe bowl placed over a double boiler, melt the butter, semi-sweet chocolate, light brown sugar, and granulated sugar over medium-low heat, stirring frequently until melted and glossy but grainy. Remove from heat and let cool slightly.
- Add Eggs: Add the eggs one at a time to the melted mixture, whisking well after each addition. Continue whisking until the batter lightens in color and is smooth and shiny.
- Add Dry Ingredients: Stir in the Dutch process cocoa powder, salt, and vanilla extract until combined. Then fold in the all-purpose flour gently with a spatula until just a few streaks remain; avoid overmixing.
- Transfer Batter and Add Toppings: Pour the batter into the prepared pan and level the top with an offset spatula. Sprinkle the M&M’s evenly over the surface.
- Bake: Bake in the preheated oven for 50 minutes or until the edges are set and a toothpick inserted two inches from the pan’s edge has a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.
- Cool and Serve: Remove from the oven and cool completely on a wire rack before lifting out of the pan using the parchment overhang and slicing into 16 brownies.
Notes
- Store brownies tightly covered in a cool, dry place to maintain freshness.
- These brownies can be frozen for up to 2 months. Thaw at room temperature before serving.
- Use room temperature eggs for better batter incorporation and texture.
- Do not overmix the flour to ensure fudgy brownies instead of cakey texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 65 mg
