M&M Brownies

A classic treat but made a little more colorful and fun! These M&M brownies are everything you could want in a brownie: rich, chocolaty, and SO fudgy. They're made even better because they're packed with M&M's for even more chocolaty goodness and some color and crunch.

all about these M&M brownies

As I was testing these brownies, I wanted the texture to be like a boxed mix: perfectly fudgy but not too dense. But I also wanted the brownies to feel a bit MORE special and slightly gourmet. AND finally, I wanted the ingredients to be simple and the steps to be straightforward.

Check, check, check! These brownies are all that and more. Here's a quick look at what makes this recipe so loveable and why I think these will easily ruin boxed mixes for you:

1. Simplicity: Both the ingredients and the steps involved in making these brownies are simple and low fuss. They feel like they came from a bakery but are still homey and don't feel like they have too much going on.
2. Textures: I think this is the brownie recipe that could easily unite team fudgy and team cakey brownie! It's dense but not too dense. It's light but still VERY fudgy. It's the perfect base for the crunchy M&M mix in. And we can't forget about that perfect thin, crackly top that any incredible brownie has to have. If you serve it fresh, it's EXTRA gooey, and if you wait a few hours before serving, it transforms into a chewier brownie.
3. Decadent: Honestly, if it's not rich and decadent, it's not really a brownie in my books. These brownies are perfectly sweet enough to feel like a real treat, but not sickeningly sweet. They have 4 forms of chocolate going on which makes them SO undeniably chocolaty and rich.

how to get a crackly brownie top

There are three main keys to achieving that crackly, paper thin brownie top that is so classic:

First off: measuring flour accurately - Not only is this important for the crackly top, but it's also important for the entire texture of the brownie. Mismeasuring the flour will throw off the balance of wet to dry ingredients, which ultimately leads to a dry, crumbly brownie as opposed to a tender, fudgy one. Whenever possible, measuring flour with a food scale is the best way to ensure you have the exact right amount. If you prefer to use cups, use a spoon to lightly scoop the flour into your measuring cup so it's not too firmly packed in.

Second: dissolving the sugar properly - Undissolved sugar granules can create a brownie with a grittier, uneven texture and will make it more difficult for you to achieve that crackly crust. The crust forms as the brownies bake and the dissolved sugar recrystallizes and crackles to create that slightly crisp, meringue like top. Undissolved sugar interrupts that crystallization and will give you brownies that have a duller, matte top. We do two things in this recipe to ensure the sugar dissolves properly: 1) brown sugar is whisked into the eggs until it's no longer gritty, and 2) instead of using plain white sugar, we're using powdered sugar which dissolves much easier and faster. The brown sugar makes the brownies moist and tender while the powdered sugar further helps with that crystallization.

And finally: room temperature ingredients - For everything to work, you need to use room temperature ingredients. It's OK if the butter and chocolate are a little warm, but everything should be more or less room temperature (ESPECIALLY the eggs). Sugar dissolves much more efficiently in room temperature eggs and the rest of the batter will come together much more smoothly when the ingredients are similar temperatures. Trying to mix cold eggs with melted butter / chocolate will cause the mixture to seize and makes for a lumpy brownie with uneven pockets.

how to slice M&M brownies

Slicing brownies can be a bit more challenging than other desserts because of its fudgy, sticky texture. Adding M&M's into the mix (while delicious) adds some more difficulty into the process because you have to cut through both the crisp M&M's and soft brownie. In order to get clean cuts, here are my top tips:

1. Cool brownies - Before you even start to think about how you'll slice the brownies, they need to FULLY cool first. Warm brownies will be soft and (too) gooey in the center, making it nearly impossible to get clean cuts.
2. Sharp knife - Your cuts will only be as good as the knife you use. So start things off strong by using a well sharpened knife so it can go through the M&M's with ease without dragging them down through the brownie.
3. Grease the knife - Brushing a tiny bit of vegetable oil onto the knife before cutting will help it glide more smoothly through the fudgy brownie batter.
4. Cut straight down - If you try to saw the knife back and forth, you'll tear the brownie and create jagged edges. Instead, cut straight down in one motion then slide the knife out horizontally.
5. Clean the knife between cuts - No matter what, you'll still end up with a bit of brownie crumbs stuck to the knife after making a cut. To ensure those crumbs don't ruin your next cut, make sure to wipe the knife clean after each slice. Don't forget to oil it again in between cuts!

M&M brownie FAQs

Can you use regular sized chocolate chips / M&M's?
For these brownies, I used a mix of mini and regular sized milk chocolate m&m's along with mini chocolate chips. Using that trio of mix ins works out for the best distribution and textures in the brownies! You could technically use all mini or all regular sized chocolate chips and m&m's - and it would still be delicious! But I found the perfect ratio to be half regular sized m&m's, half mini, and then a handful of mini chocolate chips.

Can you use granulated sugar?
The combination of brown and powdered sugar help these brownies achieve their crinkle top and moist, fudgy texture. If you want a recipe that features granulated sugar, you can try my cocoa power brownies recipe or my gooey brownies recipe and add M&M's right in! You could even use my brown butter brownie recipe for some more toasty flavor!

Can you use Dutch process / black cocoa powder?
Yes! They both work fine in this recipe! The color of the brownies will just be slightly darker with Dutch processed or a VERY deep dark color with black cocoa.

How do you store brownies?
Once the brownies have cooled, keep them tightly covered with plastic wrap or stored in an airtight container to seal in the freshness. These will keep for about 4-5 days at room temperature or up to 1 week in the fridge (but they're usually gone WAY before then!) If you store them in the fridge, they will harden - so I would let them come up to room temperature before serving if you like a softer consistency.

Can you freeze brownies?
Yes! Store the brownies in an airtight plastic freezer bag or container and freeze for up to 2-3 months. Thaw on your counter for a few hours before digging in.

check out these other brownie recipes!

• Brownie Cupcakes
• Turtles Brownies
• Brown Butter Brownies
• Tiramisu Brownies
• Skillet Nutella Brownie
• Chocolate Chip Cookie Brownies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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