Jamielyn Nye
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These M&M brownies are thick, chewy and loaded with fudgy chocolate flavor. Add in classic M&Ms or use a holiday version to change the flavor and match the season!
If you love desserts with M&M candies, try these , or , too!
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Table of Contents
- Recipe Ingredients
- Variations
- Recipe Tips
- FAQs
- More Brownies Recipes
Chewy M&M’s Brownies Recipe
If you love my classic brownie recipe, you are going to love these colorful M&M brownies. For more treats with M&M’s, check out my famous , or my .
The best thing about these chewy brownies is all you need is one bowl, 10 minutes prep and they are done in 30 minutes from start to finish! Serve with a scoop of vanilla ice cream and some hot fudge sauce.
Why These are the Best M&M Brownies
- Lots of M&Ms: With double the M&Ms both in the batter and more on top, you really can’t go wrong!
- Dense and chewy: Each bite of these brownies is full of texture! They have crackly tops, a moist and fudgy center and are loaded with rich chocolate flavor.
Recipe Ingredients
- Unsalted butter and oil: If you use salted butter, adjust the added salt. The combination of butter and oil adds the best dense texture.
- Baking staples: Flour, sugar, eggs and vanilla.
- Unsweetened cocoa powder: Use unsweetened cocoa powder not Dutch-processed cocoa powder.
- M&M’s candy: I used the traditional milk chocolate M&M’s, but you can use any flavor or variety you like including peanut butter M&M’s, dark chocolate, or peanut M&M’s.
- Semi-sweet chocolate chips: Optional but recommended for the best M&M brownies recipe.
Variations
I always love making these brownies with the holiday M&M’s!
- Peanut butter M&M’s and peanut butter chips are great for peanut butter lovers
- Caramel M&M’s with crushed pretzels if you love the sweet and salty combo.
- For extra crunch, add in 1/2 chopped nuts.
How to Make M&M Brownies
These M&M fudge brownies are so easy to make in one bowl even my kids take turns making them for dessert!
- Whisk wet ingredients: In a large bowl, whisk together the melted butter, oil and sugars. Add eggs and vanilla and whisk for another minute.
- Add dry ingredients and M&Ms: In the same bowl, stir in the flour, cocoa and salt. Fold in the chocolate chips and 1/2 cup M&M’s until smooth.
- Bake in oven: Pour batter in an 8×8″ baking pan lined with parchment paper. Add remaining 1/4 cup M&M’s on top.Bake at 350°F for about 20 to 25 minutes, or until a toothpick comes out clean.
- Cool and cut: Remove from oven and let cool slightly in pan before transferring to a cooling rack. Once cooled, use a plastic knife to cut into 16 squares.
Recipe Tips
- Line your pan: This makes it so much easier for removal and clean up. I like to let the parchment hang over the sides so I can easily lift them out once they’re done.
- Avoid overbaking: Unlike most baked goods, when a toothpick is inserted into the center of the brownies it should come out with a few moist crumbs.
- Use a plastic knife: To cut the brownies, use a plastic knife as it doesn’t stick or adhere to the brownies leaving clean cut brownies that aren’t falling apart or tearing.
- Cookies instead: Make these fudgy !
FAQs
Can I double the recipe?
Yes! I recommended using a 9×13 pan to bake them if doubling the recipe. Baking time may increase up to 10 minutes, so keep an eye on the oven.
Why are my brownies falling apart?
There are two likely reasons. Either you over baked them and they are dry and crumbly or you tried cutting them too soon. Wait until they are completely cooled before slicing.
How to store leftover M&M brownies?
Store your M&M fudge brownies up to 3-5 days in an airtight container at room temperature.
Can I freeze the brownies?
If you have leftovers, you can absolutely freeze the brownies to enjoy for later. Once they’ve cooled and are sliced into squares, simply wrap each individual brownie in plastic wrap. They will keep in the freezer for up to 3 months. Let thaw on the counter for a few hours when ready to enjoy.
Need more easy brownie recipes? Try my brownies from a cake mix, Oreo brownies or german chocolate brownies!
More Brownies Recipes
Browse all- Marshmallow Brownies
- Caramel Brownies
- Peanut Butter Brownies
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M&M Brownie Recipe
5 from 22 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These M&M brownies are thick, chewy and loaded with fudgy chocolate flavor. Add in classic M&Ms or use a holiday version to change the flavor and match the season!
Prep Time: 8 minutes mins
Cook Time: 20 minutes mins
Total Time: 28 minutes mins
Servings: 16
Ingredients
- ½ cup unsalted butter , melted
- 1 Tablespoon vegetable oil
- 1 cup (198 g) white granulated sugar
- ¼ cup (45 g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (65 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon kosher sea salt , can sub for regular salt
- ¾ cup M&M's , more if desired
- ⅓ cup semi-sweet chocolate chips , optional but recommended
Instructions
Preheat the oven to 350°F. Line a 8×8" pan with parchment paper and lightly spray with non-stick spray. I like to leave enough parchment paper to easily lift them out.
In a large bowl, whisk the butter, vegetable oil, sugar and brown sugar. Add the eggs and vanilla and whisk about a minute.
Next add the flour, cocoa powder and salt. Stir just until barely combined. Add chocolate chips and 1/2 cup M&M's and stir until smooth. Be careful to not over mix. Pour batter into pan, then top with remaining 1/4 cup M&M's.
Bake for 20-25 minutes, or until a toothpick comes clean. Be careful not to over bake.
Allow to cool slightly in pan and then you can remove the brownies with the parchment paper to finish cooling. Once cooled, cut into 16 squares with a plastic knife.
Notes
This recipe easily doubles. Cook the doubled recipe in a 9×13″ pan. You may need to cook a few minutes longer.
Freezer instructions:
Allow to cool completely and then wrap individual brownies in plastic wrap. Store in a freezer container or zip top bag for up to 3 months.
Nutrition
Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 18mg | Potassium: 133mg | Fiber: 3g | Sugar: 25g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Dessert
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Brownies, Chocolate, Desserts, Freezer-Friendly, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
17 comments
- jess
This brownie recipe was everything and more that I wanted it to be! thank you so much for sharing this amazing recipe!
- Reply
- Jamielyn Nye
So glad you enjoyed the m&m brownies!
- Reply
- Brandi
This recipe was a fun change from regular brownies. They were easy to make and had the perfect texture. And I love that you can customize them for holidays by changing the color of the M&Ms!
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- Kellie
These were so easy to make and were gone the same day. make a double batch!
- Reply
- Sarah
Best brownies ever!!!
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- Emmy :)
I love brownies! I also love M&M’s! This is the perfect dessert and I love it!
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- I Heart Naptime
I agree – two of my favorites! So glad you loved them, Emmy :)
- Reply
- Bernadette
Excellent, fudgy, rich, and satisfying brownie! And it was easy to make! Doubled the recipe and baked for 40 minutes and it turned out perfect the way we like them. My family LOVED this recipe and it’ll be our go-to recipe for brownies!
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- I Heart Naptime
Yay! So happy to hear the brownies were such a hit with your family :)
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- Eileen
Excellent. Only problem I had was getting them off the paper. Even though I sprayed it.
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- I Heart Naptime
So glad you enjoyed them :)
- Reply
- Amy Thompson
These Brownies were so easy to make and so delicious! My go-to recipe now.
- Reply
- I Heart Naptime
Yay! So glad you loved them, Amy :)
- Reply
- Faith Bee
Loved this recipe! I made it in an 8×8 pan for Valentine’s Day with pink and red M&Ms- it was fudgy and crispy on the edges. I recently doubled the recipe and put it in a 9×13 pan as indicated but it turned out cakey. Any tips on how to prevent that from happening because I really enjoyed this recipe the first time I made it!
- Reply
- Jamielyn Nye
So glad you enjoyed the recipe! They’re a little bit thicker in the 9×13″ pan. If you prefer them thinner, you could try using 3/4 of the batter and turn the remaining batter into mini brownie bites.
- Reply
- Natalie
These brownies look absolutely fantastic. My kids will love it. Such a fun and delicious recipe. Now I can’t wait to start baking.
- Reply
- Amanda Livesay
These were so fun to make with my kids! And they turned out perfect.
- Reply
