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. They're chock full of m&ms and melty chocolate chips.
Servings: 12 to 16 brownies
Ingredients
- 10 tbsp salted butter, cubed 140 grams
- 4 ounces semi-sweet chocolate, chopped Chocolate chips work, too. 113 grams
- 1/4 cup vegetable oil 56 mL
- 3/4 cup cocoa powder 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar 158 grams
- 1 and 1/2 cups powdered sugar 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour 65 grams
- pinch of espresso powder optional
- 3/4 cup semi-sweet chocolate chips You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie! 177 grams
- 1 cup m&ms Plus extra for topping
Instructions
- Prep: Preheat your oven to 350℉. Spray an 8x8 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later). Note: A 9x9 pan is fine, too. Start with about 6-7 minutes less bake time as the layer of brownie will be thinner.
- Make the Chocolate Mixture: Melt together the butter and chocolate in a medium bowl, in 30-second intervals, stirring between each until completely smooth. Whisk in the vegetable oil and cocoa powder. Set aside to cool.10 tbsp salted butter, cubed, 4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder
- Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt.3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp salt
- Finish the Batter: Then, check that the chocolate mixture is at room temperature, and whisk it into the bowl of eggs and sugar. Fold in the flour & espresso powder, then the chocolate chips and m&ms.1/2 cup all-purpose flour , pinch of espresso powder, 3/4 cup semi-sweet chocolate chips, 1 cup m&ms
- Bake: Pour the batter into your prepared pan, and bake for 29 to 32 minutes. The center will have the *slightest* wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool. Note: If you're worried about under baked brownies, use an instant read thermometer to check that they're over 160℉. Anything over this temp is safe to eat as this is the temp at which flour & eggs become safe to eat.
- Serve & Store: Let the brownies cool in the pan on a wire rack for about 1 hour & 20 minutes before slicing and enjoying. Use a large, sharp knife & wipe it or run it under hot water between each slice for neat brownies! Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.
Notes
M and Ms: Feel free to use whatever flavor of m and ms that you like best!
Nutrition
Serving: 1brownie | Calories: 493kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 157mg | Potassium: 228mg | Fiber: 4g | Sugar: 46g | Vitamin A: 429IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 3mg