October 3, 2023
M&M Brownies!
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Fudgey and delicious M&M brownies with a delicious chocolate brownie, stuffed full of M&Ms and even more goodness on top!
M&M Bakes
I clearly do not appreciate M&Ms enough on this blog… considering that they are one of my few and favourite chocolates to actually snack on, why don’t I show them enough love?! This needed to change.
I have quite a few M&M based cookie recipes such as my M&M cookies, M&M cookie bars and even my M&M cookie cake and whilst they are all super similar, they are all so delicious. I know, this is another super chocolatey bake, but I just think it works so so well.
Traybakes
I think we all know and appreciate how much I adore baking any traybake type of recipe. Brownies, blondies, millionaires shortbreads, rocky roads, tiffins etc… all in the same size tray.
I always bake my traybakes in a 9″x9″ square tin. If you change the size of the tin, you may cause problems with the bake quality as the volume of a tin can change drastically.
There is something about a brownie though that is just so iconic and delicious, so chocolatey and absolutely heavenly. We can all appreciate a brownie right?! I mean, I know there are some people that don’t like chocolate, but it’s something most of us bake quite often.
Brownies
Brownies are super easy to make once you use the correct ingredients. Don’t be scared, ff you stick to the recipe, it’ll be great:
- Butter – For brownies I can float between block butter or a baking spread, depends what I have in the fridge
- Chocolate – Always use dark chocolate for a brownie mixture – you need the cocoa content for best results. I use and recommend 70%+ cocoa content. I use this dark chocolate
- Eggs – I tend to use medium eggs, so I use four, but if you have large, use three.
- Sugar – I like using light brown soft sugar, as well as caster sugar, and either work well here.
- Flour – ALWAYS use plain flour, you don’t want any raising agents in brownies.
- Cocoa – I use strong cocoa powder (100%!) but you can use any good quality cocoa powder. Try to avoid hot chocolate powder
Brownie top tips
Make sure to melt the chocolate and butter together and let it cool, if it’s too hot it may melt the rest of the mixture.
I whisk my eggs and sugar a lot to make it double in the volume and become really light and fluffy. If you over whisk, nothing bad will really happen but it may cause a flakey top to the brownie so decorations may fall off.
I know my oven is at the correct temp, but if you aren’t sure, it’s always worth getting an over thermometer to double check. I bake mine for on the dot of 25 minutes in my fan oven, on the middle shelf, until there is an ever so slight wobble in the middle.
Once baked, I leave them to cool fully in the tin, and then set them in the fridge for 3+ hours, but often overnight. This helps set the brownie mix to the really fudgy texture that so many of you adore.
Tips & Tricks
- I use regular M&Ms, but you can use any. If you use filled ones, you may want to substitute 100g of the M&Ms for chocolate chips so there is enough gooeyness
- These will last for 4-5+ days at room temp or in the fridge
- These will freeze for 3+ months
- I use this 9″ square tin
- I recommend this oven thermometer to make sure your oven is correct
- Bake until there is a small wobble in the middle of the tin
- Set the brownies in the fridge until solid once baked and cooled
M&M Brownies!
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 300 g M&Ms
optional decoration
- 50 g melted chocolate
- crushed M&Ms
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cool slightly
- Whisk together the eggs and sugar until really thick and doubled in volume
- Fold the chocolate/butter mix into the eggs/sugar mix carefully
- Add in the plain flour and cocoa powder, and fold that in as well
- Add the M&Ms and fold through
- Pour the brownie mixture into the lined tin
- Bake the brownies in the oven for 25-30 minutes, or until baked through
- Leave the brownies to cool fully in the tin, and then set in the fridge for 3+ hours if you can for the best brownie
- Decorate with a drizzle of melted chocolate and crushed M&Ms if you fancy
Notes
- I use regular M&Ms, but you can use any. If you use filled ones, you may want to substitute 100g of the M&Ms for chocolate chips so there is enough gooeyness
- These will last for 4-5+ days at room temp or in the fridge
- These will freeze for 3+ months
- I use this 9″ square tin
- I recommend this oven thermometer to make sure your oven is correct
- Bake until there is a small wobble in the middle of the tin
- Set the brownies in the fridge until solid once baked and cooled
ENJOY!
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J x
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Simply the best brownies ever!
Hi Jane I love all your recipes and I was wondering if you could do a salted caramel version?
Hi, for how long would i bake if i used this recipe for the mini loaf tins? Thanks 🙂
Hi Jane, do you ever bake more than one tray of brownies and cookies in the oven at a time? Worried about how even the heat will be but would like to get more done at a time. Thank you x
I have a fan oven so do this often and there are no issues!
These are incredible! Just baked! However, mine are more squidgy. I saw in your recipe you say to set in the fridge, but I’ve already cut a portion. Shall I cut the rest in portions and put in the fridge – or put the rest in the fridge whole?