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

2/3 cup M&M chocolate candies

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray the bottom of an 8 x 8-inch baking pan with non-stick baking spray and line it with parchment paper. Leave about an inch or two of parchment hanging over the sides to easily lift the brownies out later.

Step 2: Melt the butter, chopped chocolate, light brown sugar, and granulated sugar together using a double boiler setup. To do this, fill a medium saucepan with 2 inches of water and bring it to a gentle simmer over medium-low heat. Place a heat-safe bowl on top (making sure it doesn’t touch the water) and stir the ingredients frequently until melted and glossy but slightly grainy. Remove from heat and let cool slightly.

Step 3: Add the eggs one at a time to the melted mixture, whisking well after each addition. Continue whisking until the batter lightens in color and becomes smooth and shiny.

Step 4: Stir in the cocoa powder, salt, and vanilla extract until fully combined.

Step 5: Gently fold in the flour using a large spatula until only a few streaks of flour remain. Avoid over mixing to keep the brownies tender.

Step 6: Pour the batter into the prepared pan and level the surface with an offset spatula or the back of a spoon.

Step 7: Sprinkle the M&M’s evenly over the top of the batter.

Step 8: Bake for 45 to 50 minutes, until the edges are set and a toothpick inserted about two inches from the side comes out with a few moist crumbs. Be careful not to over bake for fudgy brownies.

Step 9: Remove from the oven and place the pan on a wire rack to cool completely before lifting the brownies out using the parchment overhang. Slice into squares and enjoy.

Tips & Variations

Use a good quality Dutch process cocoa powder for rich chocolate flavor and deep color.

Swap M&M’s for chocolate chips, nuts, or a mix of both for different textures.

Allow brownies to cool fully for clean slices; cutting while warm can cause crumbling.

For extra gooey brownies, slightly underbake and allow residual heat to finish the cooking.

FAQs

Can I use a different size pan for this recipe?

Yes, but keep in mind that a larger pan will result in thinner brownies that bake faster. Adjust the baking time accordingly, watching closely to avoid over baking.

What’s the best way to get fudgy brownies instead of cakey?

Don’t over mix the batter, bake just until a few moist crumbs remain on a toothpick, and use room temperature eggs to ensure a smooth batter. Also, avoid over baking to keep the fudgy texture.