Is there anything better than having a smell of chocolatey brownies in the home? Make these m and m chocolate brownies, which are not only fudgy but also crunchy with m and m in every bite.
And the best part? you do not need any special equipment to make these. Just a whisk, sifter, and one mixing bowl will do the magic.
I have made varieties of brownies, of these m and m are always the first ones to disappear. Thanks to the bright, colorful M&M’s!
Also, try out my Hershey’s cocoa powder brownies.
Why will you love this m and m chocolate brownie recipe?
- Perfect balance of gooey chocolate chips and crunchy M&M’s.
- One bowl recipe, no special equipment needed.
- Extremely easy to prepare.
- Kids’ favorite.
- Freezer-friendly, so a great make-ahead dessert.
How do you make a m and m chocolate brownie recipe?
I have mentioned a detailed step-by-step recipe with pictures below.. Let’s quickly understand the overall steps before that.
| Sr. No. | Overview – M&M Brownies |
| 1 | Melt unsalted butter |
| 2 | Add sugar, cocoa powder, and mix. |
| 3 | Mix wet ingredients (eggs, vanilla) |
| 4 | Gently fold the flour, and add M&M’s along with chocolate chips. |
| 5 | Bake, chill, serve, and enjoy! |
M and M chocolate brownie ingredients
- Unsalted Butter – Use your favorite brand’s unsalted butter. No specific brand mention here. If you don’t have unsalted butter, it is ok to use salted butter, but skip the salt completely.
- Dutch-processed cocoa powder – This will give the rich, dark chocolate flavor. Use any of your favorite brands. It is ok to use regular cocoa powder too.
- Sugar – Use normal caster or granulated sugar. Sugar creates the gorgeous crackly top on brownies. Do not substitute with brown sugar. It will modify the consistency, texture, and flavor of the brownies. Here’s a recipe for chocolate brownies with brown sugar.
- Eggs – I’ve used large eggs here. I recommend using room temperature eggs. Cold eggs will not damage the brownie, but room temperature eggs will blend well with the rest of the batter. You can remove the eggs one hour before baking the brownies.
- Vanilla Extract – You can use artificial vanilla extract or pure vanilla extract. Completely your choice!
- Salt – This is the regular table salt. DO NOT skip salt unless you have used salted butter. As I always say, salt will cut the sweetness and improve the flavor of your brownies.
- All-purpose Flour – Use regular, plain all-purpose flour in this recipe. This will bind all the ingredients and give the brownie a structure.
- Semi-Sweet Chocolate Chips – No brownie recipe is complete without chocolate chips 😊. You may also use pure chocolate bar; simply cut it into small pieces and replace the chocolate chips.
- M&M’s – How can we forget this? Our star ingredient.
Any substitutes?
M&M – Use peanut butter or dark M&M’s instead of regular milk M&M’s.
Tools needed
- Microwave-safe mixing bowl – to make the brownie batter.
- Sifter – to sift cocoa powder.
- 8X8 inch square pan – to bake the brownies.
- Whisk – to mix ingredients.
- Parchment Paper – To insert into the pan.
- Weighing scale – to precisely measure ingredients.
- Measuring spoons / measuring cups – to measure ingredients.
M and m chocolate brownie (step-by-step) recipe
- Preheat oven to 350°F. Grease an 8×8 square pan or line with parchment paper and set aside.
- In a medium bowl, add unsalted butter. Microwave the butter until it is melted.
- Sift in cocoa powder and sugar until fully dissolved.
- Mix in eggs, vanilla, and stir until well combined.
- Stir in flour, salt until the flour is fully combined. Be careful not to overmix as we don’t want to form gluten.
- Fold in 2/3 cup of chocolate chips and 1/3 cup of M&M’s.
- Spread in prepared pan, add a few more chocolate chips and M&M’s on top. Bake for approximately 28 to 32 minutes or until the center is slightly set. Be careful not to over-bake!
- Take it out of the oven and add a few more M&M’s on top.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours.
- Remove from the refrigerator and remove the plastic wrap. Now, place the brownies on a wire rack.
- Cut into 16 pieces.
- Serve, enjoy.
How to serve?
These m and m brownies are so good on their own. But try them with the following variations to take them to the next level.
- Ice cream – Warm the brownie in the microwave for 10 to 15 seconds and serve with a scoop of vanilla ice cream.
- Coffee – Nothing is satisfying than enjoying a brownie with a cup of your favorite coffee.
Watch me making it (video)
Storing and freezing instructions for the m and m chocolate brownie recipe
Store the brownies at room temperature, in the refrigerator, or the freezer.
Storing instructions
Once the M&M brownies have cooled completely, store them in an airtight container or Ziplock bag at room temperature. They’ll stay soft and fudgy for about 4 to 5 days. After that, refrigerate them for up to 2 weeks.
Freezing instructions
To store them longer than 2 weeks, wrap the individual brownie with plastic wrap, followed by aluminum foil, and freeze them in an airtight container or freezer-friendly bag for up to 2 months.
Thawing instructions
When you are ready to enjoy, keep them in the refrigerator overnight or for a couple of hours on the kitchen counter. Microwave the brownie for 10 to 15 seconds if in hurry.
In short,
| Sr. No. | Storing Place | Days / Weeks/ Months |
| 1 | Room Temperature | 2-3 Days |
| 2 | Refrigerator | 2 Weeks |
| 3 | Freezer | 2 Months |
Variations
Tweak just one ingredient and create different varieties of M &M brownies.
- Dark chocolate M&M brownies – Replace regular M&M’s with dark chocolate M&M’s. Easily available on Amazon or your local grocery store.
- Peanut butter M&M brownies – Replace regular M&M’s with peanut butter M&M’s, along with 2 teaspoons of peanut butter swirls on top.
- East M&M brownies – Replace regular M&M’s with this easter variety of M&M’s.
Secret tips to make the m and m chocolate brownie recipe
Read your recipe: I always recommend reading the recipe in detail to understand the total number of ingredients.
Weigh your ingredients – To make the perfect brownies every single time, I highly recommend weighing the ingredients. It is ok to use measuring spoons as there would be hardly any difference for wet ingredients, but for other dry ingredients, use a weighing scale.
Room temperature ingredients – Always use room temperature ingredients unless mentioned otherwise (like my streusel topping uses cold butter). It is ok to use cold butter in this recipe because we are melting it anyway, but use room temperature eggs for easy mixing.
Don’t overmix – Once you add the flour, mix until everything is just combined. Overmixing will form cakey brownies, and we don’t want that, right?
Don’t overbake – Avoid overbaking brownies for a fudgy texture. The middle should be slightly mushy and not firm up fully. Take a look at my other cocoa powder brownies, where I explain how to tell if they are done.
Do not cut warm brownies –I really recommend chilling the brownies before cutting. Chilling makes them much easier to cut.
FAQs
Why are my brownies not fudgy? Overbaking might be the reason. Make sure to take them out when the center looks a little underbaked (don’t worry, it will continue to bake as they are cooling down).
Why are my brownies not baked as per the time mentioned in the recipe? Every oven is different, and so is the time required to bake the brownies. I took 32 minutes to bake the brownies. So, keep a watch after 28 minutes, perform the toothpick test, and decide if they are baked or not.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other brownie recipes?
- Chocolate brownies with cheesecake swirls.
- Red velvet cheesecake brownies.
- Fudgiest dark chocolate brownies.
Did you make it?
I’d love to hear your thoughts if you try these M&M chocolate brownies! Did you go with the recipe or add your own twist?
Leave a comment below and let me know how they came out! Your suggestions, questions, or innovative variations are always welcome. 😊.
And if you’re a fellow brownie fan (hello, pal!), please review the recipe – it helps others find it and means a lot to me!
Recipe card
M And M Chocolate Brownies
Description
Whether you’re baking them for a party, a holiday treat, or for a cozy night out, these brownies are super easy to make and always a hit with kids and adults. I am warning you, they won’t last long!
Ingredients
Recipe
- Preheat oven to 350°F. Grease an 8×8 square pan or line with parchment paper and set aside.
- In a medium bowl, add unsalted butter. Microwave the butter until it is melted.
- Add in cocoa powder and sugar until fully dissolved.
- Add eggs, vanilla, and stir until well combined.
- Stir in flour, salt until the flour is fully combined. Be careful not to overmix, as we don’t want to form gluten.
- Fold in 2/3 cup of chocolate chips and 1/3 cup of M&M's.
- Spread in prepared pan and bake for approximately 28 to 32 minutes or until the center is slightly set. Be careful not to over-bake!
- Take it out of the oven and add a few more M&M's on top.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours.
- Remove from the refrigerator and remove the plastic wrap. Now, place the brownies on a wire rack.
- Cut into 16 pieces.
- Serve, enjoy.
