Chewy M&M Brownies
Total Time
40 minutes + 1 hour cooling
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(8)
Ingredients
16 brownies
- 1/4 cup (55g) unsalted butter, melted
- 1/4 cup (54g) vegetable oil
- 1/2 cup (50g) regular unsweetened cocoa powder
- 3 oz dark chocolate, chopped
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) dark brown sugar, packed
- 2 tsp vanilla extract
- 1/2 cup (65g) all purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 cup semisweet chocolate chips
- 3/4 cup regular M&M’s, plus more for topping
- 1/4 cup mini M&M’s, plus more for topping
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Preparation
Step 1
Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper.
Step 2
In a saucepan over medium heat, melt the butter.
Step 3
Once melted, whisk in the oil and cocoa powder and bubble for about 15 seconds.
Step 4
Remove from heat and stir in the chopped chocolate to melt. Set aside.
Step 5
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
Step 6
In a large mixing bowl, vigorously whisk together the sugars and eggs for about 2 minutes. The mixture should become very pale, creamy, and slightly frothy.
Step 7
Now mix in the vanilla, followed by the chocolate mixture.
Step 8
Switch to a rubber spatula and fold in the dry ingredients. Right before they’re fully mixed in, toss in the chocolate chips and M&M’s and fold to combine.
Step 9
Pour the batter into the baking dish, spread even, and top with a handful of regular and mini M&M’s.
Step 10
Bake for 25-28 minutes.
Step 11
When you remove the brownies from the oven, tap the pan on a hard surface to deflate the brownies.
Step 12
Allow them to cool at room temperature for about 90 minutes or in the refrigerator for about half that time.
Step 13
Then lift the brownies out of the pan, slice, and enjoy!
Step 14
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Chef's notes
You can substitute light brown sugar for dark brown sugar, but stick with dark brown sugar for the best flavor and texture.
Use any mild flavored oil or olive oil in place of the vegetable oil if desired.
Feel free to substitute more regular M&M’s in place of the minis.
Dutch process cocoa can be used in place of regular unsweetened cocoa for a different flavor profile.
Store the brownies in an airtight container at room temperature for about 4-5 days.
To double the recipe, use a 9×13 dish and bake for about 10 extra minutes or until the center becomes slightly puffed.
