Let’s Talk About Why These M&M’s Brownies Totally Steal the Show
Okay, so, you know how some foods remind you of sticky fingers and being a little kid? For me, that would hands down be these M&M’s Brownies. The first time I made them proper, I was 14, which explains the flour on the cat and the multicolored meltdown in the oven. But honestly—the whole house smelled like what I’d imagine a chocolate factory would if it had a candy aisle running right through it. And now, whenever there’s a birthday or someone’s had a tough week (which, let’s face it, is always), I pull out this old, splattered recipe. Sometimes I swear the brownies get more enthusiastic cheers than I do. I suppose that’s just the pecking order.
Why Do I Keep Reaching for This Recipe?
I make these M&M’s Brownies when my brain just can’t handle any more complicated recipes—seriously, who needs three bowls and a sieve? My family goes nuts for these (I mean, not literally nuts, unless you want to add some), and I’ve even had a neighbor sneakily take one for the road. Just a warning: the M&M’s sometimes sink a bit if you get impatient and don’t let the batter cool after melting the butter. Ask me how I know. But they’re still the kind of gooey you want, and the colors make every square look like a party—plus, it’s the only way I get my brother to eat anything vaguely resembling homemade.
Here’s What You’ll Need
- 1 cup (about 225g) unsalted butter (though I cheat and use salted sometimes—cuts down on my salt measuring panic)
- 2 cups granulated sugar (I once ran out and swapped in half brown sugar; nobody complained!)
- 4 large eggs (Room temp is best, but mine are sometimes straight form the fridge. It’s fine.)
- 1 teaspoon vanilla extract (the cheap kind works just fine, but my gran always swore by the fancy stuff from the market)
- 1 cup all-purpose flour (I have friends who tried gluten free blend; they said it was a tiny bit crumbly but still tasty)
- 1/2 cup unsweetened cocoa powder (I’m not fussy—brand names or even the shop own-brand stuff work; just go dark if you can)
- 1/2 teaspoon salt
- 1 1/2 cups M&M’s (Honestly, sometimes I just take a handful and hope for the best but you probably want a bit extra for topping.)
- Optional: 1/2 cup chopped walnuts or pecans (if you want some crunch; I usually don’t. Too much chewing.)
Here’s How I Make ‘Em (Mostly in One Bowl)
- Melt your butter (microwave for about a minute, or over the stove if you’re less lazy than me) and let it cool for a few minutes—though I’ll admit, I almost never wait long enough. Pour into a big-ish mixing bowl.
- Stir in your sugar while the butter’s still warmish (not hot enough to cook your eggs, though), until it kinda looks like loose slush. Don’t fret if it’s weirdly grainy.
- Add your eggs one by one, mixing kinda gently—I use a regular spoon, not a fancy mixer. Add the vanilla here too. The batter comes together and gets glossy—this is where I sneak a little finger dip.
- Toss in the cocoa, flour, and salt. Actually, to be honest, I just dump them in together. Mix till barely combined; if you overdo it, your brownies might go more cake than fudge (lesson learned the floury way).
- Fold in about 1 cup of M&M’s (save the rest for the top). The batter at this point looks thick and might fight against your spoon. That’s normal.
- Scrape everything into a greased (or parchment-lined, if you fancy) 9×13-inch baking pan. No 9×13? I’ve used a couple of loaf pans squished side by side, and it worked! Sprinkle the rest of the M&M’s over the top—press them in a bit so they don’t all roll into corners.
- Bake at 350°F (175°C) for about 30–35 minutes. Or until the top is set—even if the middle looks a bit underdone, pull it out (unless you like brick-like brownies, then keep going). The time is more suggestion than law. Sometimes mine are perfect at 28, sometimes at 38…
- Let them cool in the pan if you have the patience. Or do what I do and nudge a corner out after about 15 minutes… just don’t burn your mouth. You’ve been warned.
A Few Notes (Mostly Things I Learned the Hard Way)
- If you use mini M&M’s, the colors bleed less. Regular ones look wilder, though, which I secretly love.
- Brownies are a bit gooier the next day—if you can resist devouring the whole tray, let them sit overnight.
- I once tried to double the recipe and use a bigger pan, but the edges crisped before the middle cooked. Probably not worth the stress, honestly.
- Your brownies aren’t ruined if they sink in the middle. That’s just more fudgy bits.
Some Variations (And a Flop or Two)
- Have you ever tried peanut butter M&M’s? I have—once. A bit too rich for my taste, but my cousin says it’s the best.
- Mix half M&M’s, half chocolate chips if you want extra chocolate, but skip white chocolate chips, they melted too weirdly for me and sort of looked like ghosts peeking out.
- Salted caramel M&M’s were a hit the first time, but the extra goo made the brownies tricky to slice. Still tasty though (just sticky as all get out).
What You’ll Need (and What I Use When I Don’t Have It)
- Main things: a big bowl, sturdy spoon or spatula, 9×13-inch pan. If you don’t have a 9×13, like I mentioned, just go wild with loaf pans or even a round tin; you’ll get chubby wedges, and nobody’s upset about that.
- An oven, obviously, unless you’re some sort of wizard who can bake with sunlight (if so, tell me how?!)
- Parchment paper makes life easier, but butter and a little prayer works just as well.
How to Store (or Not)
So, technically, you should put these in an airtight container and they’ll keep for 3–4 days at room temp. In practice, mine rarely make it past breakfast the next day—they just vanish, like socks in the laundry. If you hide them in the fridge, they get chewier (which I love), but read the room first; cold brownies are divisive.
How We Serve ‘Em (the Not-Fancy Way)
Cut ‘em in whatever shapes you like—hey, triangles aren’t just for sandwiches. My family likes them warmed up with a scoop (okay, two) of vanilla ice cream, sometimes a drizzle of caramel sauce if we’re feeling like posh folks. Coffee on the side if we’re pretending to be grown ups. And once, just once, I let my cousin pour sprinkles over the lot; talk about a sugar rush.
What I’ve Learned the Hard Way (Pro Tips From My Disaster Zone)
- Don’t overmix after you add the flour; I tried to get all fancy and my brownies came out a bit like chocolate bread. Not ideal.
- I once tried to rush cooling and cut the brownies straight out of the oven; they mostly became chocolatey rubble. Not the end of the world, just better in a bowl with ice cream!
- Leaving the butter too hot when you add eggs? Scrambled bits. Not pretty but still edible, though.
Real-Life Questions I’ve Actually Been Asked (I Swear)
- Can I use brownie mix instead? Absolutely, just jazz it up with M&M’s and an extra dash of vanilla.
- Do I have to let them cool fully? In an ideal world, yes, but honestly—who does that? Go for it, just accept the possible mess.
- Can I freeze these? You can, but I seldom do (unless I want to hide them from myself). Wrap tight and thaw at room temp when you remember them.
- Why did my M&M’s disappear into the brownies? Happens when the batter’s warm or you don’t press ‘em in. Not a disaster—tastes the same!
- Is it possible to halve the recipe? Sure thing. Just use a smaller pan—though the math stressed me out a bit last time, so double check your conversions.
P.S. I once left the brownies in the oven while I ran out to check the mail and ended up chatting with Mrs. McAllister about her prize tomatoes for 15 minutes. The brownies? Still good, bit crispier. So I suppose this recipe is about as forgiving as they come.
Ingredients
- 1 cup (225g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup (180g) M&M’s chocolate candies, plus extra for topping
Instructions
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1Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
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2In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
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3Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
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4Sift in flour, cocoa powder, and salt. Mix until just combined. Do not overmix.
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5Fold in 1 cup of M&M’s candies. Spread the batter evenly into the prepared pan and sprinkle extra M&M’s on top.
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6Bake for 22–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before cutting into squares and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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