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Classic Fudgy Brownies with M&M Chocolate Candies Recipe

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4.2 from 15 reviews

  • Author: Chef
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Description

These rich and fudgy brownies combine melted butter and semi-sweet chocolate with light and granulated sugars for a perfectly balanced sweetness. Enhanced with Dutch process cocoa powder and a hint of vanilla, the batter is studded with colorful M&M chocolate candies for a fun twist. Baked to perfection in an 8×8 pan, these brownies deliver a moist, dense texture with a shiny, crackly top—ideal for any chocolate lover.

Ingredients

Brownie Base Ingredients

  • 1 1/4 cups (285 g) unsalted butter
  • 2 ounces semi-sweet chocolate, chopped
  • 1 1/2 cups (300 g) light brown sugar, packed
  • 3/4 cup (150 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (100 g) Dutch process cocoa powder
  • 1/2 teaspoon salt
  • 3 teaspoons vanilla extract
  • 3/4 cups (95 g) all-purpose flour, spooned and leveled

Topping

  • 2/3 cup M&M chocolate candies

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray the bottom of an 8 x 8-inch baking pan with non-stick baking spray and line it with parchment paper, letting the sides hang over the edges by an inch or two to make removing the brownies easier once baked.
  2. Melt Ingredients: In a heat-safe bowl, combine the unsalted butter, chopped semi-sweet chocolate, light brown sugar, and granulated sugar. Place the bowl over a medium-low heat double boiler—set the bowl carefully on a saucepan filled with two inches of simmering water, making sure the bowl does not touch the water. Stir frequently until the mixture is melted, glossy, but slightly grainy. Remove from heat and allow to cool slightly.
  3. Add Eggs: Whisk in the eggs one at a time to the butter and chocolate mixture, whisking thoroughly between each addition. Continue until the mixture is lighter in color, smooth, and shiny.
  4. Incorporate Dry Ingredients: Stir in the Dutch process cocoa powder, salt, and vanilla extract until fully combined.
  5. Fold in Flour: Gently fold the spooned-and-leveled all-purpose flour into the mixture using a large spatula. Fold just until a few streaks of flour remain; avoid over mixing to preserve fudginess.
  6. Transfer to Pan: Pour the batter into the prepared baking pan and smooth the top with an offset spatula for even baking.
  7. Add Toppings: Evenly sprinkle the M&M chocolate candies across the surface of the batter.
  8. Bake: Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and a toothpick inserted about two inches from the side of the pan comes out with a few moist crumbs. Avoid over baking to keep the brownies fudgy rather than cakey.
  9. Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the brownies out using the parchment paper overhang and slice into 16 squares.

Notes

  • To ensure the fudgiest brownies, do not over-mix once adding the flour.
  • Allow the butter and chocolate mixture to cool slightly before adding eggs to prevent them from cooking or scrambling.
  • If you prefer nuts or other add-ins, feel free to substitute or add along with the M&M’s.
  • Brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
  • For easier cleanup, the parchment paper lining is essential to lift out the whole brownie slab.
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/classic-fudgy-brownies-with-mandm-chocolate-candies-recipe/