Chewy M and M Brownies
These Chewy M&M Brownies are the ultimate treat for chocolate lovers. Featuring a dense, fudgy centre and that iconic paper-thin crackly top, packed with both regular and mini M&Ms for maximum crunch. These easy 45-minute brownies are a bake sale favourite and the perfect colourful dessert for any party!
Ingredients
- 165 g (¾ cup) unsalted butter
- 75 g (½ cup + 3 tbsp) cocoa
- 1 tsp vanilla
- 330 g (1 ¾ cups) brown sugar
- 3 large eggs
- 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
- 0.5 tsp salt
- 125 g (½ cup + 2 tbsp) M&Ms
- 75 g (¼ cup + 2 tbsp) mini M&Ms
Instructions
- Line an 8" baking tin with parchment paper and set it aside. Preheat the oven to 180C/350F while you make the brownies.
- Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder, vanilla and whisk it together until silky smooth.
- In a separate larger bowl, whisk together the eggs and sugar for about five minutes until really pale and at least double in size. Slowly drizzle in the chocolate mixture, beating as you go so it is all evenly mixed together.
- Into the mixing bowl, tip in the flour and salt. Fold this into the chocolatey mixture rather than whisking so you keep the volume added to the batter. Finally, tip in the larger M&Ms and fold through.
- Pour the brownie batter into the prepared baking tin and ease it into the corners levelling the top. Scatter the mini M&Ms over the top of the brownie mixture, covering the top evenly.
- Bake in the preheated oven for 25-35 minutes the edges feel firm to touch and the middle has the tiniest wobble. It will take more or less time, depending on your oven. For me, my brownies are done around 27-28 minutes. Leave the brownie in the tin to cool completely before cutting into squares. Enjoy!
Notes
- Always make sure you have prepared all tools and ingredients before you start mixing: line the baking tin with parchment paper, preheat the oven and get all the ingredients out ready to use. It is easy to get flustered if you feel unprepared!
- This brownie mixture, if the butter cools a lot, is really quite a thick one. No need to be alarmed by this, the brownies will turn out wonderful once baked!
- I use different sizes of M&Ms in the brownies vs the top, because I like the look of the smaller ones on top. You can of course use all the same size too, the recipe will work just as well.
- Check brownies for "doneness" by wiggling to make sure it does not slosh about under the crust first. Then check using a skewer about an inch from the edge of the brownie, which should come out with just a few damp crumbs and no wet mixture.
- The most important tip to remember: make sure the whole brownie is COMPLETELY COOL before you cut it. And use a sharp knife to help you get through the crust more easily.
Nutrition
Calories: 294kcal