M&M Brownie Recipe

M&M brownies stacked on each other on white plate.

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5 from 12 votes

M&M Brownie Recipe

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 cup butter melted and cooled
2 tablespoon vegetable oil
1¼ cup sugar
1 cup brown sugar packed
4 eggs room temperature
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
¾ teaspoon salt
½ teaspoon baking powder
½ cup chocolate chips
½ cup regular M&M's
½ cup mini M&M's

Instructions

Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Set aside.
Add the melted butter, oil, and sugars to a medium bowl. Whisk well, then add the eggs and vanilla. Whisk for 2 additional minutes.
Sift together the flour, cocoa, salt, and baking powder into a separate bowl.
Pour the dry mixture into the bowl with the wet mixture. Fold the ingredients until just combined.
Add 1/2 c chocolate chips, 1/4 c mini M&M's, and 1/4 c regular M&M's and fold into the batter until evenly distributed.
Pour the batter into the lined baking pan. Sprinkle the remaining M&Ms evenly over the top.
Bake for 25-30 minutes or until the center is cooked through and no longer jiggles.
Allow the brownies to cool in the pan before lifting them out and cutting.
Tip: Use a plastic knife to cut the brownies. It'll slice right through them.

Notes

Recipe Tips.

Whisking the eggs and sugar well helps create a shiny brownie top.
Do not overmix after adding the dry ingredients to keep the brownies fudgy.
A plastic knife really does make cutting cleaner and easier! It's my secret weapon.
I used a metal pan to bake the brownies. If using a glass or ceramic dish, you may need to add a few extra minutes to the bake time since those dishes tend to heat up and distribute heat a little differently than metal pans.
These brownies can be stored tightly covered at room temperature for up to three days or frozen for longer storage.

Store. Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Freeze. Cool and cut. Place each brownie in a sandwich bag or wrap with plastic wrap. Place them together in a freezer Ziploc. Freeze for up to 3 months.

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