fudgy m&m brownies

Fudgy M&M Brownies come together in no time, with basic pantry ingredients! These brownies are thick and fudgy, and will rival any box mix you’ve ever had. Every bite is bursting with m&ms and melty chocolate chips!

this recipe

Why you’ll love M & M Brownies:

• Ultra Fudgy – These brownies are super fudgy and moist thanks to a few special ingredients (see below).
• Full of M&Ms – I honestly thought brownies couldn’t get any better, until I added m&ms to them. The slight crunch paired with the fudgy texture of the brownies is sheer perfection!
• Better than Box Mix – These homemade brownies taste even better than your favorite box mix.
• Paper Thin Crinkly Tops – Making sure your sugar is fully dissolved (this is easy to do, don’t fret!) and using melted chocolate are the tricks to getting that thin, crackly top we all go crazy for!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Vegetable Oil – Since oil is a liquid at room temperature, it keeps brownies tender! I used to make brownies with all butter but trust me – swapping out some of the butter for oil gives huge payoff, without sacrificing flavor!
• Semi-Sweet Chocolate – We’re using semi-sweet chocolate so the brownies won’t be too sweet. Looking for a cocoa powder only brownie recipe? Make my 5-Ingredient Brownies and add in m&ms!
• Cocoa Powder – I like using cocoa powder with melted chocolate for extra depth of chocolate flavor!
• Eggs – Use large eggs, at room temperature.
• Sugars – A combo of granulated sugar & powdered sugar makes it easier for the sugar to dissolve – key to achieving the paper thin, shiny crust!
• Vanilla – Use real vanilla extract for best results.
• Salt – A little salt is key to balancing almost every baked good.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• M&Ms – Use whatever type of m&ms you like! I used plain here, but peanut, peanut butter, or a seasonal flavor would be delicious as well.

Recipe Substitutions & Variations:

• Gluten-free & Dairy-Free – I have not tested this brownie base with gluten-free or dairy-free ingredients. Try my Gluten-Free Brownies instead, using dairy-free butter and chocolate, and adding m&ms as directed in this recipe.

How to Make this M&M Brownie Recipe:

Step 1:  Melt the Butter & Make the Chocolate Mixture. In a large glass mixing cup or in a saucepan, melt the butter. Stir in the semi-sweet chocolate until melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.

Step 2: Start the Batter. In a large bowl, whisk together the eggs and granulated sugar for about 1-2 minutes, or until you can no longer feel any granules of sugar. Then, whisk in the powdered sugar, salt, and vanilla.

Step 3: Finish the Batter. Whisk the cooled chocolate mixture into the egg and sugar mixture. Fold in the flour and espresso powder.

Step 4: Add Mix-Ins. Stir in the chocolate chips and m&ms.

Step 5: Bake. Bake brownies as directed in the recipe card below.

Serving + Storing:

Allow M and M Brownies to cool in the pan for about 1 hour and 15 minutes before slicing. Enjoy once sliced! There’s nothing better than warm, fudgy brownies (except for a Hot Fudge Brownie Sundae!

Once the slices are completely cool, store in an airtight container at room temperature for 3-4 days. I highlyy recommend gently microwaving leftovers to warm them back up.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Glass vs. Metal Pan – Glass is a poor conductor of heat, making it a poor option for baking. It will bake the edges of your brownies faster than the center. Metal conducts heat faster and more evenly, producing perfectly fudgy, evenly-baked brownies every time.
• Don’t Over Bake – Don’t you dare over bake these m and m brownies! I kid. But really – use the doneness indicators that I give in the recipe card, and don’t over bake. There’s nothing worse than biting into a dry brownie.
• Slicing Neat Squares – Use a plastic knife to slice clean squares – the brownies won’t stick to plastic! Or, heat a sharp knife under very hot water, then dry it. Wipe it clean and repeat between slices (it’s fiddly, but produces bakery-worthy looking results).

FAQs:

Special Tools:

• Metal Pan – A metal 8×8 pan is ideal for this recipe.

More Brownie Recipes to Love:

• Best-Ever 5 Ingredient Brownies (Cocoa powder only!)
• Biscoff Stuffed Brownies
• Decadent Turtle Brownies
• Fudgy Red Velvet Oreo Brownies
• Buckeye Brownies
• Layered Mint Chocolate Brownies
• Best Cheesecake Brownies

Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is by myself, Stephanie Simmons, unless otherwise credited.

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