Fudgy M&M Brownies

Name: Fudgy M&M Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¾ cup unsalted butter; ½ cup dutch process cocoa powder; 4 oz dark chocolate (chopped); 3 large eggs (cold); 1 cup granulated sugar; ½ cup light brown sugar; 1 teaspoon vanilla extract; ½ cup all purpose flour; 1 teaspoon kosher salt; 1 teaspoon espresso powder; 1 cup mini M&Ms

These are the ultimate M&M brownies! Packed with mini M&Ms, they're made without a mixer and are SO fudgy! Plus, you only need 11 simple pantry ingredients to make them!

A stack of M&M brownies, the brownie on top has a bite taken out of it.

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later!

One dessert I can never resist is a brownie! Brownie recipes are one of my favorites to develop and of course, eat! These M&M brownies are super fudgy and rich. They're perfect for chocolate lovers or if you have a bag of M&Ms in your kitchen.

These mini M&M brownies are based on my triple chocolate brownie recipe. After a lot of testing, I found adding an extra whole egg and then chilling the brownies before slicing made them just so fudgy and rich. No cakey brownies here please and thank you!

If you want even more fun brownies, try my brownies with chocolate ganache, white chocolate chip brownies, super fudgy brown butter espresso brownies, or birthday cake brownies!

Jump to:

Why I can't stop making these brownies
Grab your ingredients!
How to make fudgy M&M brownies
My Baking Tips
Common Questions
Try these brownie recipes next!
Recipe

Why I can't stop making these brownies

No Mixer or Fancy Equipment - you just need a couple of bowls, a whisk and a rubber spatula to make these M&M brownies!
Simple Ingredients - nothing overly fancy here, just regular pantry ingredients that I bet you already have in your kitchen.
Extra Chocolatey - the brownies are made with both melted chocolate and cocoa powder, PLUS the chocolate candy! Truly a dessert for chocolate lovers.
Perfect for the Holiday Season 🎄🎃💖 - use red and green M&Ms for Christmas, purple and orange for Halloween, and red and pink for Valentine's Day!

Grab your ingredients!

All the ingredients needed to make M&M brownies, weighed out into small bowls.

Mini M&Ms: I'm using mini M&Ms here but you can use regular ones in a pinch! I just think the mini ones are so cute. Switch up the flavor of M&Ms and use different colors for the holidays!
Cocoa Powder: I'm using dutch-processed cocoa powder which is richer, more flavorful and darker than natural cocoa powder. You can definitely use natural cocoa powder in a pinch, just note they might not have as strong of a chocolate taste or be as dark as mine.
Espresso Powder: this is a little secret ingredient I love using in my brownie recipes! I promise it won't make the brownies taste like coffee, it just enhances the flavor. Feel free to leave it out or use decaf espresso powder!
Chocolate: I'm using semisweet chocolate but you can also use dark chocolate.

How to make fudgy M&M brownies

Melted chocolate and butter in a bowl with a whisk.

Step 1: Preheat your oven to 350ºF and line an 8x8 baking pan with foil or parchment paper. In a large bowl, melt the butter in the microwave. Add the cocoa powder to the hot melted butter and whisk.

Step 2: Add the chopped chocolate bar and let sit for a minute or two and then whisk until smooth.

A glass bowl with whisked eggs and sugar in it.

Step 3: In another large bowl, whisk the granulated sugar and light brown sugar with the eggs for 2 minutes. It should turn a lighter color and there will be bubbles on top. This is going to give you a crinkly crust!

Step 4: Pour the sugar mixture into the melted chocolate mixture and whisk until smooth.

Step 5: Mix in the flour, salt and espresso powder. Stir in the M&M candy.

Unbaked M&M brownies in a square baking pan.

Step 6: Pour the brownie batter into your prepared pan. I like to sprinkle over extra candy just before baking! Bake for 26-30 minutes, a toothpick inserted should come out with moist crumbs but not wet batter. Let cool completely in the pan.

My Baking Tips

Super Fudgy Brownies - if you want extra fudgy brownies, what I like to do is chill them! Once the brownies have completely cooled, I place the pan in the fridge overnight (or at least for a few hours). This gives me seriously fudgy brownies.
Kitchen Scale - I am a big fan of using a kitchen scale and metric measurements for baking. It's so easy to add too much flour and cocoa powder if you're using a measuring cup, which is going to give you dry and cakey brownies.
Whisk Whisk Whisk - make sure you really whisk the eggs and sugars together for at least 2 minutes (I literally time myself). You want the mixture to turn lighter in color and when you stop whisking there should be little bubbles on top. This creates a meringue layer which will give you that crinkly crackly top.

Common Questions

How do I store these brownies?

Keep the sliced brownies in an airtight container for up to 5 days. I prefer storing them in the fridge because it keeps them super fudgy, but you could store them at room temperature if you prefer.

How can I make a bigger batch of these brownies?

Double the ingredients and bake in a 9x13 pan! They might need slightly less time in the oven.

Can I use different M&Ms?

You sure can! I do think if you used bigger M&Ms like the peanut ones they might sink to the bottom of the brownies though because, well, gravity.