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
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.