M&M Brownies

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These M&M Brownies are rich, fudgy and full of M&Ms! They’re easy to make and come together in just one pot!

M&M Brownies cut into slices

These M&M Brownies are a super fun and easy upgrade to regular brownies. They’re rich, fudgy and loaded with tons of M&Ms. Plus the M&Ms can be easily swapped out with festive colors to match any holiday!

Looking for more exciting brownie recipes? Try my Mini Brownie Bites, Biscoff Brownies or Tiramisu Brownies!

Ingredient Breakdown

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Vegetable oil – provides texture and moisture.

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownies should still be a little gooey when you take them out of the oven.
M&M Brownies cut into slices

How To Make M&M Brownies

1. Whisk the granulated sugar, vegetable oil, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.

2. Whisk in the eggs, vanilla extract and salt until well combined.

3. Fold in the all-purpose flour until almost combined (there should still be streaks of flour). Then fold in the M&Ms until just combined. Pour batter into the prepared pan and top with extra M&Ms.

4. Bake at 350°F for 22-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts. Store M&M Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

M&M Brownies in an 8x8 inch pan

Pro Tips For M&M Brownies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the M&Ms.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
M&M Brownies cut into slices

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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M&M Brownies

These M&M Brownies are rich, fudgy and full of M&Ms! They're easy to make and come together in just one pot!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9 large brownies
Calories 294kcal
Author Maria Azzarelli

Equipment

  • 8×8 inch pan

Ingredients

  • 150 g (3/4 cup) granulated sugar
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter
  • 50 g (1/4 cup) brown sugar
  • 40 g (1/2 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 60 g (1/2 cup) all-purpose flour
  • 100 g (1/2 cup) M&Ms
  • extra M&Ms for topping (optional)

Instructions

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • Whisk the granulated sugar, vegetable oil, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
  • Whisk in the eggs, vanilla extract and salt until well combined.
  • Fold in the all-purpose flour until almost combined (there should still be streaks of flour). Then fold in the M&Ms until just combined. Pour batter into the prepared pan and top with extra M&Ms.
  • Bake brownies for 22-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store M&M Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 294kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 90mg | Potassium: 98mg | Fiber: 2g | Sugar: 29g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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