The only thing better than a classic fudgy brownie? One packed with M&Ms! These M&M brownies are rich, chewy, and bursting with melted chocolate and colorful candy crunch in every bite.
Made with melted chocolate and dark cocoa powder, they’re ultra-fudgy with shiny crinkle tops and bursts of M&M crunch in every bite, just like my mini M&M cookies. Rich, gooey, and better than bakery every time!
Got M&Ms and chocolate chips, but craving something a little heartier? My peanut butter M&M cookie bars hit that sweet spot! Chewy, chocolatey, and loaded with oats for a bakery-style twist on a classic.
Step-by-Step Instructions
1
Whisk the sugars and egg together. In a large bowl, whisk together the brown sugar, white sugar, egg, egg yolk, and vanilla extract until combined.
2
Melt the chocolate and butter. Melt the chocolate chips and butter together in the microwave or on the stove. Once smooth, whisk in the cocoa powder.
3
Whisk in the chocolate mixture. Stream the melted butter and chocolate into the bowl, whisking until just combined.
4
Fold in the dry ingredients. Fold the all-purpose flour, espresso powder, and salt into the batter until almost combined, leaving a few flour streaks remaining.
I know these are already insanely chocolatey… but if you want something even more over the top, my gooey Oreo Brookies layered with cookie dough and fudgy brownies really hit the spot!
5
Fold in the chocolate chips and M&Ms until just combined.
6
Bake the brownies! Pour the brownie batter into the prepared baking pan. Sprinkle the top of the batter with extra M&Ms. Then bake!
Let the brownies cool completely on a wire cooling rack before cutting them into 16 servings.
M&M Brownies
Equipment
Ingredients
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup dark cocoa powder
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour, *see notes below for measuring*
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 3/4 cup m&ms
- 1/3 cup chopped semi-sweet chocolate bar or chocolate chips
Instructions
- Line a square metal 8×8 baking pan (see notes below) with parchment paper to cover all four sides. Then preheat the oven to 350 F/180 C.
- Melt the butter and chocolate chips together until smooth. Then whisk in the cocoa powder. Set aside.10 tablespoons (140 g) unsalted butter, 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips, 1/4 cup (25 g) dark cocoa powder
- Whisk the sugars, eggs, egg yolk, and vanilla extract. Then whisk in the melted butter and chocolate mixture until just combined.1/2 cup (100 g) dark brown sugar packed, 1/2 cup (100 g) granulated sugar, 2 (100 g) large eggs, 1 (18 g) large egg yolk, 1 tablespoon vanilla extract
- Fold in the flour, espresso powder, and salt until almost combined. Then fold in the M&M's and chocolate until just combined.2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1 teaspoon espresso powder, 1/2 teaspoon salt, 3/4 cup (160 g) m&ms, 1/3 cup (55 g) chopped semi-sweet chocolate bar or chocolate chips
- Pour the brownie batter into the prepared pan and top with more M&M's. Bake for 33-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Let the pan cool completely on a wire rack before removing, then cut into 16 brownies and enjoy!
- Store leftover M&M brownies in an airtight container at room temperature for 2-3 days.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
OMG. Best brownies I’ve ever had.
Omg thank you!! That’s the ultimate compliment, so glad you loved them!
Literally the best brownie recipe I’ve ever tried.
I’m so happy to hear that! Thank you so much for coming back to leave a review!
These brownies came out perfect fudgy and soft in the middle with a crackly, shiny top. I didn’t have any espresso powder, but will definitely add next time as it enhances the chocolate flavor. Great recipe, I’ll be making this one again soon. Thanks!