These M&M fudge brownies are thick, dense, fudgy, and filled with both chocolate chips and M&M candies. Not for the faint of heart - serious chocolate lovers only!
These are... really thick
You noticed, huh? These brownies are baked in a 9x9 square pan and produce very thick brownies! They look impressive, don't they? To have nice big squares for the photos in this post, I chose to cut the pan into 9 big ol' squares. Because these brownies are soooo rich, you can cut them smaller.
When I stored the brownies after finishing this post, we ended up just leaving a knife nearby and cutting smaller squares for ourselves while eating them.
You can also bake M&M fudge brownies in a 9x13 pan if you want them to be thinner. They will bake faster, so check them early and often. Also, since you have more surface area on top, you'll need some extra M&M's to thoroughly cover the pan.
What Are The Ingredients?
- Milk Chocolate Chips - definitely go for the sweeter chips for a better balance in the sugar with these brownies. If you use dark or semi-sweet chips, add an extra ⅓ cup of white sugar.
- M&M Candies - adds color with even more milk chocolate goodness
- Cocoa Powder - the trio of chocolate is rounded out with unsweetened cocoa powder (standard instead of dutch processed)
- Flour - all-purpose is the best choice for these brownies. I haven't tested this recipe using whole wheat or specialized flours such as oat, almond, or spelt. If you're comfortable with making these swaps and adapting recipes for those flours, give it a try and let me know how it goes!
- Salt and Vanilla Extract - classic additions for flavor enhancement. As always, use pure vanilla extract for best results.
- Baking Powder - gives the brownies some lift
- Butter - using butter gives the brownies a moist texture, while melting it instead of creaming it with the sugar helps the brownies be more fudgy.
- Eggs and Egg Yolk - The extra yolk provides extra moisture and keeps the brownies fudgy.
What Kitchen Equipment Do I Need?
These M&M Fudge Brownies use a straightforward recipe and no special equipment is needed! You'll need a pan to bake the brownies in, of course - I recommend using a light metal material as opposed to glass or dark metal - and some parchment or foil to line the pan.
A 9x9 Pan Makes Thick Brownies (shop now)
Lining the pan with parchment paper makes it easy to lift the entire pan of brownies out of the pan when they are baked, allowing you to cut them into nice squares.
Are These Brownies Freezer Friendly?
Yes, very much so!
To freeze: after cutting the brownies into squares, wrap each one individually with plastic wrap. Place the wrapped squares into a freezer safe gallon bag and freeze. Use within 3 months for best flavor and texture, though they will remain safe to eat after that time.
To thaw: allow to come to room temperature on the counter, still in the plastic wrap.
How Do I Store The Baked Brownies?
These M&M fudge brownies can be stored at room temperature in an airtight container. They won't last long, trust me. They'll be fine for several days, though like any baked good, the texture won't be as soft and gooey after a few days have gone by.
Better eat 'em faster than that, then. I'm giving you permission. *wink wink*
Have fun making this recipe! Enjoy!
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M&M Fudge Brownies
- Prep Time: 15 mins
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Depends on size of slices (9-20)
Description
Thick, dense, and fudgy brownies busting with triple chocolate flavor from cocoa powder, chocolate chips, and M&M candies. These are some serious brownies.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup milk chocolate chips, divided
- 1 cup M&M candies, divided
- 1 cup white sugar
- 3 large eggs + 1 egg yolk
- 1 tsp pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Preheat oven to 350F. Line a 9-inch square pan with parchment paper and set aside.
- In a pan, melt the butter over medium-low heat. Add the sugar and ½ cup of the milk chocolate chips. Turn off the heat and stir until sugar is dissolved and the chocolate chips have melted.
- Transfer mixture to a mixing bowl, using a nonstick spatula to help scrape the sides of the pan. Let cool for about 3 minutes.
- Add the eggs and egg yolk, mixing after each addition. Add the vanilla extract and stir.
- Add the flour, salt, baking powder, and cocoa powder. Mix by hand or use a mixer on low until just combined, do not overmix.
- Fold in the remaining ½ cup of chocolate chips and ½ cup of the M&M candies.
- Pour batter into the prepared pan and sprinkle the remaining M&Ms on top.
- Bake for about 35 minutes or until the top no longer looks liquid. Remove from oven and allow to cool completely (brownies will fall apart more readily if they are too warm when trying to slice them).
- Lift brownies out of the pan by grasping the edge of the parchment paper. Slice in pieces of desired size (small is better - these are rich!) and store in airtight container at room temperature.
Notes
If you want thinner brownies, use a 9x13 pan but start checking them earlier in the bake time as they will finish faster
Don't overmix the batter, which can cause the finish brownies to be more dry and/or crumbly.
If you use semi-sweet chocolate or dark chocolate chips instead of milk chocolate, add an extra ⅓ cup of sugar to the melted butter.
Baked and sliced brownies can be frozen by wrapping individually in plastic, placing in a freezer-safe gallon bag, and freezing. Thaw on counter in plastic wrap until they come to room temperature.
- Category: Dessert
- Method: Oven and Stovetop
Keywords: brownies, triple chocolate, M&M, milk chocolate
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