What's better than a fudgy, rich chocolate brownie? An easy to make and bake M&M Brownie, studded with creamy, crunchy M&Ms in every bite.
I can't decide what I love most about these brownies. It's either the taste, the colourful results, or how ridiculously easy they are to make. I'm calling it a tie.
To make these M&M brownies, you'll start by melting dark chocolate and butter together, then stir in sugar, eggs, vanilla and plain flour. Finally, you'll stir in a whole lot of M&Ms.
I used milk chocolate M&Ms for my brownies, but you could use any type you like. Peanut M&Ms are an obvious choice, and the crispy chocolate ones would work well too.
You could even try using one of M&Ms' more unusual flavours, such as Chilli Nut or Caffè Mocha.
With your batter made, you'll pour it into a lined baking tray and bake until perfectly fudgy. Once cool, you'll drizzle melted chocolate all over the top and scatter with yet more M&Ms.
Then you'll pop the whole tray in the refrigerator to chill overnight and gain the perfect set consistency.
Cutting these M&M brownies into slices is so much fun, as you reveal all those colourful M&Ms hiding within. And the taste and texture is nothing short of incredible - the M&M shells retain their crunch!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the brownies
- 400 g (14 oz) dark chocolate (bittersweet)
- 280 g (2½ sticks) salted butter cubed
- 450 g (2¼ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 500 g (1 lb) M&Ms
For the top
- 50 g (2 oz) milk chocolate
- 125 g (4.5 oz) M&Ms
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Preheat the oven to 180C/350F (160C/320F fan).
Make the brownies
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the M&Ms.
Stir through.
Fill the lined tin with the brownie batter and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack to cool.
Decorate
Melt the milk chocolate and drizzle all over the top of the brownie.
Scatter the M&Ms on top.
Place in the fridge to chill overnight.
Slice into 12 neat squares in a 4 x3 pattern with a sharp, serrated knife
Enjoy the fudgy goodness!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this M&M brownie recipe
M&M Brownie Recipe
Ingredients
For the brownies
- 400 g (14 oz) dark chocolate (bittersweet)
- 280 g (2½ sticks) salted butter cubed
- 450 g (2¼ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 500 g (1 lb) M&Ms
For the top
- 50 g (2 oz) milk chocolate
- 125 g (4.5 oz) M&Ms
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Preheat the oven to 180C/350F (160C/320F fan).
Make the brownies
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Add the sugar and whisk in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl and gently fold through until evenly combined.
- Add the M&Ms and stir through.
- Fill the lined tin with the brownie batter and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack to cool.
Decorate
- Melt the milk chocolate and drizzle all over the top of the brownie.
- Scatter the M&Ms on top.
- Place in the fridge to chill overnight.
- Slice into 12 neat squares in a 4 x 3 pattern with a sharp, serrated knife
Nutrition
More chocolate and candy brownie recipes to try!
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Suhaya says
I made these brownies yesterday and they turned out lovely. The only thing was that it was a little too sweet for me. I will cut out the sugar by 1/2 or 1/4 maybe next time.
Emily Leary says
Thank you :) That might depend on the sort of chocolate you use - some brands are sweeter than others. If you reduce the sugar by a lot, it may affect the final texture so do please let me know how you get on.
suhaya says
You may be right... the chocolate was only 60% cocoa. I have to make an edit to my previous comment though - both my daughters ate it and absolutely loved it. So the excess sweetness was really just my problem :D