This M&M Brownies recipe creates an easy sweet treat or dessert that everyone loves! Bake a batch of delicious fudge brownies with M&Ms in under an hour; They're perfect for any occasion.
Brownies are a popular chocolate dessert because they are so quick and easy to make.
When brownies have a layer of chocolate ganache frosting and M&M candies, they become an incredibly indulgent and so tasty!
With the ease of a straightforward recipe and the delicious flavor that comes from a homemade dessert, this M&M brownies recipe is the best of both worlds.
Why You'll Love This Recipe
- Customizable! Swap out the mini M&Ms for any other flavor you want. If you aren't a fan of frosting, you can stir the candies into the batter instead.
- The perfect party treats. Need to bring a dessert to a party or potluck? These are a perfect choice, because almost everyone loves a brownie.
- Quick and easy to make.
If you love brownies and cookies, you'll absolutely love this recipe for brownie mix cookies!
If you're looking for other indulgent brownie recipes, check out these S’mores Brownies, Reese’s Peanut Butter Cup Brownies, and Chocolate Strawberry Brownies!
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this frosted M&M brownies recipe, you'll need:
- all-purpose flour
- unsweetened Dutch-process cocoa powder: This type of cocoa powder includes alkali, giving it a darker color and deeper chocolate flavor. Hershey Special Dark is a popular brand.
- salted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content makes it more flavorful.
- light brown sugar:
- large egg and additional egg yolk: The extra yolk makes the brownies extra moist.
- maple syrup: This ingredient is optional, but I love the flavor it adds to the chocolate.
- vanilla extract
For the frosting, you'll need:
- chocolate chips: Using semi-sweet chips add the right amount of sweetness to the brownies, without making them overly sweet.
- heavy cream
- miniature M&M’s
Substitutions and Recipe Variations
- all-purpose flour: For gluten-free brownies , substitute the AP flour with a cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- unsweetened cocoa powder: If you can't find Dutch-process cocoa powder, it's okay to use traditional cocoa powder. Just be sure not to use sweetened hot cocoa mix.
- light brown sugar: Dark brown sugar can be used instead, but it will add a stronger molasses flavor to the dessert.
- salted butter: If you need or want to use unsalted butter, just add ¼ teaspoon of coarse sea or Kosher salt to the flour. Dairy-free butter will likely work, but I haven't tested it with this recipe.
- eggs: The egg yolks are important for creating moisture to the M&M brownies, so I don't recommend using egg substitutes with this recipe.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
- semi-sweet chocolate chips: For less sweetness, use bittersweet or dark chocolate chips.
- heavy cream: Heavy cream creates a thick ganache frosting. Half and half is a good substitute, but avoid using regular milk and non-dairy substitutes.
- mini M&Ms: You can use the regular size candies if you can't find minis. You can even use a different M&Ms flavor, like peanut butter or mint! If you have any candies left over, consider using them to make my M&M cookies recipe.
If desired, you can add up to one-quarter (¼) cup of mix-ins to the brownie batter before baking. Tasty options include chopped nuts, chocolate chips, and/or mini M&Ms.
How to Make M&M Brownies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Add flour and cocoa powder to a bowl.
- Combine wet ingredients in a separate bowl.
- Combine dry ingredients to wet brownie batter ingredients.
- Spread batter into pan, then bake.
- Let brownies cool while you make the frosting.
- Frost and decorate M&M brownies.
Liz's Tips for the Best Brownies
- Avoid overmixing to prevent the brownies from being dry.
- If desired, you can add up to one-quarter (¼) cup of mix-ins to the batter before baking. Tasty options include chopped nuts, chocolate chips, and/or additional M&Ms.
- To test for doneness, insert a toothpick into the center of the brownies. When you remove it, there should be no wet batter on it. If there are a few moist crumbs, that's perfectly fine.
- Be sure brownies are cool to the touch before frosting them.
- To create clean squares, chill the frosted brownies before cutting them.
Storage
Storing: You can store M&M brownies at room temperature for up to 5 days, or for up to a week in the refrigerator.
If storing frosted brownies in the fridge and you don't want the frosting to stick to a container or plastic wrap, follow the instructions for freezing and just place them into the fridge once wrapped up.
Freezing: Freezing frosted brownies can be somewhat of a challenge. It's best to first freeze the brownies uncovered on a tray or plate until the frosting is very firm. Once the frosting is firm, wrap the brownies individually in plastic wrap, then place them in an airtight container. If frozen, the brownies will last for up to 3 months.
M&M Brownies Recipe FAQ
The secret to making chewy fudge brownies is fat! Fats like egg yolks and butter provide moisture to baked goods.
Yes, you can stir some candies into the unbaked batter. However, for the best results, use mini M&Ms, not the regular size.
Other Easy Dessert Ideas
- Heart Shaped Brownies
- Edible Brownie Batter
- Peanut Butter Brownies
- Double Chocolate Chip Cookies
- No Bake Oatmeal Cookies
M&M Brownies Recipe
Ingredients
Brownies
- ½ cup all-purpose flour
- ¼ cup unsweetened Dutch-process cocoa powder
- 4 tablespoons salted butter melted
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon maple syrup optional, for flavor
- 1 teaspoon vanilla extract
Frosting
- 2 cups chocolate chips
- ½ cup heavy cream
- ¼ cup mini M&Ms
Instructions
- Preheat the oven to 350℉. Grease an 8-inch square baking pan with melted butter or cooking spray. For easier removal of the brownies, also line the pan with parchment paper.
- In a small bowl, whisk flour and cocoa powder to combine. Set aside.
- Add melted butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or use a medium mixing bowl and hand mixer). Beat on medium speed to combine.Add egg, additional egg yolk, maple syrup, and vanilla to the bowl, then beat on high for 1 minute.
- With the mixer set to low speed, gradually add flour mixture. Mix just until there are no visible streaks of flour in the batter.
- Pour batter into prepared baking pan and use a silicone spatula to spread batter to the pan’s edges. Bake for 45 minutes, or until you can remove a toothpick from the brownies without the batter sticking to the toothpick.
- Remove from oven and transfer pan of brownies to a wire rack to cool completely.
Make Frosting
- Add chocolate chips to a medium-sized, heat-proof bowl. Set aside.
- Heat heavy cream in a medium saucepan over medium-high heat. When cream is hot and steaming, but not boiling, remove pan from the heat. Pour the cream over the chocolate chips and use a spoon to stir until chocolate ganache is smooth and creamy.
- Spread the ganache over cool brownies and transfer to the fridge to cool for 30 minutes. When the frosting is cool but not completely set, sprinkle mini M&M’s over the top.
Helpful Notes and Tips From Liz
- Dutch-process cocoa powder is unsweetened cocoa with alkali. It is darker in color than regular unsweetened cocoa powder, and it has a stronger chocolate flavor. Hershey Dark is one popular brand.
- Avoid overmixing to prevent the brownies from being dry.
- If desired, you can add up to one-quarter (¼) cup of mix-ins to the batter before baking. Tasty options include chopped nuts, chocolate chips, and/or mini M&Ms.
- Be sure brownies are cool to the touch before frosting them.
Alan J Winters
Looks great! Haven't made them yet, but I am planning on it.