M&M’s Brownies: The Ultimate Fudgy, Chocolatey, and Colorful Treat

Ingredients with Measurements

• 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
• 2/3 cup M&M chocolate candies

Detailed Instructions

1. Preheat Oven and Prepare Pan: Setting the Stage for Baking

1. Preheat: Preheat your oven to 350°F (175°C).
2. Grease and Line Pan: Spray the bottom of an 8×8 inch baking pan with non-stick baking spray. Line the pan with parchment paper, allowing the sides of the parchment to overhang by an inch or two. This will make it easier to lift the brownies out of the pan after they’re baked.

2. Melt Butter, Chocolate, and Sugars: Creating the Rich Base

1. Set Up Double Boiler: Fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium-low heat.
2. Combine Ingredients: In a heat-safe bowl (glass or metal), combine the unsalted butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar.
3. Melt Over Double Boiler: Place the heat-safe bowl over the saucepan, ensuring that the bottom of the bowl does not touch the simmering water. This is your double boiler setup.
4. Stir Frequently: Stir the mixture frequently with a heat-resistant spatula or wooden spoon until the butter and chocolate are completely melted and the sugars are dissolved. The mixture will be grainy but glossy.
5. Remove from Heat: Once everything is melted and smooth, remove the bowl from the heat and set it aside to cool slightly.

3. Incorporate Eggs: Adding Richness and Structure

1. Add Eggs One at a Time: Add the room-temperature eggs to the slightly cooled chocolate mixture, one egg at a time.
2. Whisk Well: Whisk well after each egg addition until it’s fully incorporated into the mixture.
   • Tip: Whisking vigorously at this stage helps to create a smooth and shiny batter.
3. Whisk Until Lightened: Continue to whisk the mixture for a few minutes until it lightens in color and becomes smooth and glossy.

4. Add Dry Ingredients and Vanilla: Completing the Batter

1. Add Cocoa Powder, Salt, and Vanilla: Add the Dutch-process cocoa powder, salt, and vanilla extract to the chocolate mixture.
2. Stir to Combine: Stir everything together until well combined. The batter will be thick and fudgy.

5. Fold in Flour: Gently Bringing it Together

1. Add Flour: Add the all-purpose flour to the batter.
2. Fold Gently: Using a large spatula, gently fold in the flour until just a few streaks of flour remain. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough, cakey brownie.

6. Transfer to Pan and Top with M&M’s: Preparing for the Oven

1. Pour Batter: Transfer the brownie batter to the prepared 8×8 inch baking pan.
2. Level the Top: Use an offset spatula or the back of a spoon to spread the batter evenly in the pan and smooth the top.
3. Sprinkle with M&M’s: Sprinkle the M&M’s evenly over the top of the brownie batter. You can gently press them in slightly to ensure they adhere.

7. Bake to Fudgy Perfection: Achieving the Ideal Texture

1. Bake: Bake in the preheated oven for 45 to 50 minutes.
2. Check for Doneness: The brownies are done when the edges are set and a toothpick inserted two inches from the side of the pan comes out with just a few moist crumbs attached.
   • Tip: Do not overbake, or the brownies will be dry and cake-like instead of fudgy. It’s better to slightly underbake than overbake for fudgy brownies.

8. Cool and Cut: Patience Leads to Perfect Squares

1. Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely. This is essential for allowing the brownies to set and achieve their fudgy texture.
   • Tip: Cooling completely also makes them much easier to cut cleanly.
2. Slice: Once the brownies are completely cool, use the overhanging parchment paper to lift them out of the pan. Carefully peel off the parchment paper. Using a sharp knife, cut the brownies into squares of your desired size (typically 16 squares).

Troubleshooting Common Problems: Tips for Brownie Success

• Brownies Too Cakey:
  • Problem: The brownies have a cake-like texture instead of being fudgy.
  • Solutions: Make sure you’re not overmixing the batter, especially after adding the flour. Don’t overbake the brownies.
• Brownies Too Dry:
  • Problem: The brownies are dry and crumbly.
  • Solutions: Use the correct amount of flour (spooned and leveled). Don’t overbake.
• M&M’s Sinking:
  • Problem: The M&M’s sink to the bottom of the brownies during baking.
  • Solutions: Try chilling the M&Ms before adding them to the batter, this can prevent them sinking.
• Brownies Sticking to the Pan:
  • Problem: The brownies are sticking to the pan, making them difficult to remove.
  • Solutions: Grease the pan thoroughly and line it with parchment paper, leaving an overhang for easy removal.

Tips and Variations: Customizing Your M&M’s Brownies

• Chocolate Variations:
  • Dark Chocolate: Use dark chocolate instead of semi-sweet for a more intense chocolate flavor.
  • Milk Chocolate: Substitute milk chocolate for a sweeter, milder flavor.
  • White Chocolate Chips: Add a handful of white chocolate chips to the batter for a different flavor dimension.
• Nutty Additions:
  • Chopped Nuts: Add 1/2 cup of chopped walnuts, pecans, or peanuts to the batter for added texture and flavor.
• Flavor Extracts:
  • Peppermint Extract: Add a 1/2 teaspoon of peppermint extract to the batter for a mint-chocolate twist, perfect for the holidays.
  • Almond Extract: A 1/4 teaspoon of almond extract can add a subtle nutty flavor that complements the chocolate.
• Swirls:
  • Peanut Butter: Swirl in a few tablespoons of melted peanut butter into the batter before baking.
  • Nutella: Add dollops of Nutella to the batter and swirl them in with a knife.
• Frosting: For extra decadence, frost the cooled brownies with your favorite frosting, such as chocolate buttercream, cream cheese frosting, or a simple ganache.

Serving Suggestions: Perfect for Any Occasion

• Parties: These brownies are a guaranteed crowd-pleaser at any party or gathering.
• Bake Sales: Their colorful appearance and delicious flavor make them a popular choice for bake sales.
• Dessert Platters: Arrange the brownies on a platter with other treats for a visually appealing dessert spread.
• Afternoon Snack: Enjoy a brownie with a glass of milk or a cup of coffee for a delightful afternoon pick-me-up.
• Holiday Treats: Use holiday-themed M&M’s to make these brownies festive for any occasion.

Pairing Recommendations: Delicious Complements

• Ice Cream: A scoop of vanilla bean ice cream is a classic pairing for brownies.
• Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
• Fresh Berries: The tartness of fresh berries, such as raspberries or strawberries, provides a refreshing contrast to the rich brownies.
• Milk: A cold glass of milk is a perfect beverage pairing.
• Coffee or Tea: The warmth of these beverages complements the chocolate flavor.

---

• Author: Jessica

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Ingredients with Measurements

• 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
• 2/3 cup M&M chocolate candies

---

Instructions

1. Preheat Oven and Prepare Pan: Setting the Stage for Baking

1. Preheat: Preheat your oven to 350°F (175°C).
2. Grease and Line Pan: Spray the bottom of an 8×8 inch baking pan with non-stick baking spray. Line the pan with parchment paper, allowing the sides of the parchment to overhang by an inch or two. This will make it easier to lift the brownies out of the pan after they’re baked.

2. Melt Butter, Chocolate, and Sugars: Creating the Rich Base

1. Set Up Double Boiler: Fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium-low heat.
2. Combine Ingredients: In a heat-safe bowl (glass or metal), combine the unsalted butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar.
3. Melt Over Double Boiler: Place the heat-safe bowl over the saucepan, ensuring that the bottom of the bowl does not touch the simmering water. This is your double boiler setup.
4. Stir Frequently: Stir the mixture frequently with a heat-resistant spatula or wooden spoon until the butter and chocolate are completely melted and the sugars are dissolved. The mixture will be grainy but glossy.
5. Remove from Heat: Once everything is melted and smooth, remove the bowl from the heat and set it aside to cool slightly.

3. Incorporate Eggs: Adding Richness and Structure

1. Add Eggs One at a Time: Add the room-temperature eggs to the slightly cooled chocolate mixture, one egg at a time.
2. Whisk Well: Whisk well after each egg addition until it’s fully incorporated into the mixture.
   • Tip: Whisking vigorously at this stage helps to create a smooth and shiny batter.
3. Whisk Until Lightened: Continue to whisk the mixture for a few minutes until it lightens in color and becomes smooth and glossy.

4. Add Dry Ingredients and Vanilla: Completing the Batter

1. Add Cocoa Powder, Salt, and Vanilla: Add the Dutch-process cocoa powder, salt, and vanilla extract to the chocolate mixture.
2. Stir to Combine: Stir everything together until well combined. The batter will be thick and fudgy.

5. Fold in Flour: Gently Bringing it Together

1. Add Flour: Add the all-purpose flour to the batter.
2. Fold Gently: Using a large spatula, gently fold in the flour until just a few streaks of flour remain. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough, cakey brownie.

6. Transfer to Pan and Top with M&M’s: Preparing for the Oven

1. Pour Batter: Transfer the brownie batter to the prepared 8×8 inch baking pan.
2. Level the Top: Use an offset spatula or the back of a spoon to spread the batter evenly in the pan and smooth the top.
3. Sprinkle with M&M’s: Sprinkle the M&M’s evenly over the top of the brownie batter. You can gently press them in slightly to ensure they adhere.

7. Bake to Fudgy Perfection: Achieving the Ideal Texture

1. Bake: Bake in the preheated oven for 45 to 50 minutes.
2. Check for Doneness: The brownies are done when the edges are set and a toothpick inserted two inches from the side of the pan comes out with just a few moist crumbs attached.
   • Tip: Do not overbake, or the brownies will be dry and cake-like instead of fudgy. It’s better to slightly underbake than overbake for fudgy brownies.

8. Cool and Cut: Patience Leads to Perfect Squares

1. Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely. This is essential for allowing the brownies to set and achieve their fudgy texture.
   • Tip: Cooling completely also makes them much easier to cut cleanly.
2. Slice: Once the brownies are completely cool, use the overhanging parchment paper to lift them out of the pan. Carefully peel off the parchment paper. Using a sharp knife, cut the brownies into squares of your desired size (typically 16 squares).

Nutritional Information: A Treat to Enjoy in Moderation

Per serving (1 brownie, assuming 16 servings): Calories: Approximately 300-350, Fat: 18-22g, Carbohydrates: 40-45g, Protein: 4-5g. (Note: This is an approximation and will vary based on the specific ingredients used).

Comprehensive FAQ: Your M&M’s Brownie Questions Answered

• Q: Can I make these brownies ahead of time?
  • A: Yes, you can bake these brownies a day or two in advance. Store them in an airtight container at room temperature.
• Q: How do I store leftover brownies?
  • A: Store leftover brownies in an airtight container in a cool, dry place for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze these brownies?
  • A: Yes, you can freeze these brownies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving.
• Q: Can I use a different type of chocolate?
  • A: Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips in the batter.
• Q: Can I use a different type of candy instead of M&M’s?
  • A: Yes, you can use other small candies, such as Reese’s Pieces, chopped nuts, or chocolate chips.
• Q: What’s the best way to melt chocolate without a double boiler?
  • A: You can melt chocolate in a microwave-safe bowl in short bursts (20-30 seconds), stirring in between, until smooth. Be careful not to overheat the chocolate.
• Q: Why is it important to use room-temperature eggs?
  • A: Room-temperature eggs blend more easily into the batter, resulting in a smoother texture and a more evenly baked brownie.
• Q: What’s the difference between Dutch-process and natural cocoa powder?
  • A: Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity, giving it a darker color, a smoother, less bitter flavor, and making it dissolve more easily in liquids. Natural cocoa powder is more acidic and has a lighter color and a more intense, slightly bitter chocolate flavor.
• Q: How can I make these brownies even fudgier?
  • A: Slightly underbake the brownies by a few minutes. You can also add an extra egg yolk to the batter for added richness and moisture. Using only brown sugar can also add to the fudginess.
• Q: Can I double this recipe?
• A: Yes, you can easily double this recipe. You will need to use a 9×13 inch pan and adjust the baking time accordingly. Start checking for doneness around the 35-minute mark.