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!Print
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