Easy M M Brownies From Scratch

You know how sometimes you go to Costco for just one thing and end up leaving with an entire cartful of items you didn’t anticipate needing? It happens to me all too often, and in this case it was a huge tub of mini M&M’s. I don’t know what came over me, but when I saw them I just had to buy it. In an effort to use up some of those M&M’s rather than just eating them all (why are mini M&M’s even better than regular sized?!), I made these M&M Brownies that are a delicious variation of my classic brownie recipe. They are extra special with the added crunch and sweetness of M&M candies. For added interest, I used both regular-sized M&M’s (leftover Halloween candy stashed away from my kids’ haul last October) and mini M&M’s to ensure that delicious candy crunch in every bite! If you love sweet treats with mix-ins, try my Homemade Cosmic Brownies, The Best Soft & Chewy M&M Cookies, Fudgy Brownie Recipe with Oreos, M&M Monster Cookies, and Easy Chocolate Turtle Brownies!

Why We Love This Recipe

The chocolate flavor is rich and deep, thanks to the combination of melted bittersweet chocolate and unsweetened cocoa powder, providing a satisfying treat for chocolate lovers. The addition of M&M’s not only introduces a pop of color making these brownies visually appealing but also adds a unique texture contrast between the fudgy centers of the brownies and the crunchy candy shell of the M&M’s. They’re so much fun to make, especially with kids, friends, or family, turning the baking process into a memorable activity.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full recipe instructions.

Bittersweet Chocolate – Provides the rich chocolate flavor and fudgy texture. You can substitute with semi-sweet chocolate if you prefer a slightly sweeter base. Salted Butter – Adds moisture and richness. Unsalted butter can be used with an additional ¼ teaspoon of salt. Unsweetened Cocoa Powder – Enhances the chocolate flavor without adding extra sugar. Dutch-processed cocoa powder can be used for a smoother taste. Granulated Sugar – Provides sweetness and affects the texture, giving it a bit more crispiness on the top layer. Light Brown Sugar – Adds moisture and a slight caramel flavor due to its molasses content. Large Eggs – Act as a binding agent, contributing to the brownies’ structure. Room temperature eggs mix more thoroughly into the batter. Vanilla Extract – Enhances the flavor complexity of the brownies. All-Purpose Flour – The main dry ingredient, plain flour provides the structure for the brownie. For a gluten-free version, use a 1:1 gluten-free flour blend. Salt – Balances the sweetness and enhances the overall flavor. Chocolate Chips – Adds pockets of chocolatey goodness. You can use dark, semi-sweet, or milk chocolate chips. M&M Candies – The star ingredient that adds a crunchy texture and a burst of color. I used a mix of regular milk chocolate M&M candies and mini M&M candies, and you can use any variety of M&M flavors you prefer or have on hand.

How to Make M&M Fudge Brownies

Tips for Success

Overmixing the batter can lead to tough, cakey brownies instead of the desired fudgy texture. Mix just until the dry ingredients are incorporated. The quality of chocolate you use greatly affects the flavor of your brownies. Opt for good-quality chocolate and cocoa powder for the best results. It’s tempting to cut into the brownies right away, but letting them cool completely will make them easier to cut and serve, plus it also allows the chocolate flavors to develop for a more pronounced chocolate taste. For clean cuts, use a plastic knife or a warm knife for slicing, as they cut through brownies more cleanly than a regular knife.

Substitutions and Variations

Feel free to use dark chocolate chips, milk chocolate chips, or white chocolate chips instead of semi-sweet chocolate chips, depending on your preference. Instead of using regular milk chocolate M&M candies, try experimenting with different M&M flavors like peanut, crispy, and peanut butter M&M’s. If you don’t have light brown sugar on hand, you can use ¼ cup of dark brown sugar mixed with ¼ of granulated sugar for similar results. For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend. Consider adding chopped nuts like walnuts or pecans, or even swirls of caramel or peanut butter into the batter for additional flavors and textures.

More Delicious Brownie Recipes

Rich Chocolate Brownie with Frosting Recipe Lemon Brownies Frosted Fudgy Mint Brownies The Best Brownies with Fresh Cherries Slutty Brownies – Brownie Oreo Chocolate Chip Cookie Bars Cream Cheese Brownies Ultimate Butterfinger Brownies

They should still be slightly soft in the center. The brownies are done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached but no wet batter.