m&m brownies have rescued me more times than I can count. Seriously. Last-minute game night at my neighbor’s place? Boom, a tray of these stunners, vanished in under ten minutes. There’s just something about that chewy center and the burst of candy on top that makes ’em impossible to stop at one (or three, but whatever). If you’ve ever had brownies that came out too cakey or bland—hey, totally been there—keep reading for how I get these things just right. If you’re ever stumped on easy treats, my one bowl brownies and these chewy m&m blondies are real crowd-pleasers, too. 
What makes these the BEST M&M brownies?
Let me be stubborn: not all brownies are created equal. Some taste like chocolate flavored sadness. Not these. What makes these m&m brownies the best, in my humble, totally biased opinion? It’s the magic combo of deep cocoa, just enough salt to keep things lively, and a wild heap of bright, crunchy m&ms scattered on top (and mixed in—do both!). Every bite? A party.
You don’t get those weird dry edges with this recipe. The center stays sticky-chewy, almost like fudge but not as dense. And those m&ms get all melty and colorful—so friggin’ nostalgic. I swear, grown-ups and kids lose their cool for these.
Last time I brought a batch to a bake sale, they went before the cookies. Now THAT tells you something. If visuals matter (and let’s be honest, they do), m&ms on top make these brownies look way fancier than the effort you actually put in. 
How to make M&M brownies
Okay, ready to roll up your sleeves? Don’t worry, it’s easier than assembling a piece of Ikea furniture. First, melt butter with chocolate. I use a microwave—less fuss, works every time. And if you forget to soften the butter? Don’t sweat it, just nuke it longer (careful, don’t scorch it).
Once it’s all melted and smooth, mix in your sugar, eggs, and vanilla. Don’t rush—let it cool a tiny bit so you don’t end up with scrambled eggs (yeah, that happened… once).
Next, toss in flour, cocoa powder, and a pinch (or two) of salt. Just stir until combined. Don’t overwork it or you’ll lose that chewy magic. Now, dump half the m&ms in the batter, stir gently, spread in your pan, and shower the rest of the candies over the top.
All you need now is a hot oven (350°F works best for me), and about 25-28 minutes. They should look set but a toothpick might still have a few crumbs. Trust me, underbaked is better than overbaked here. Let ’em cool before slicing or they’ll fall apart—learned that the hard way. 
Tips and Tricks
You want your m&m brownies to be completely awesome right? Do these—really, don’t cut corners:
- Use real butter, not margarine. It makes such a difference.
- Don’t overbake. Pull them out when they look just set in the middle.
- Press extra m&ms on top right after baking for max color and crunch.
- Cool completely before slicing, unless you love gooey chaos (not always bad).
Best brownies ever! My kids actually fought over the last piece. The m&ms made them so fun, and they stayed chewy even a day later.
Brownie Variations
There are about a hundred ways you can jazz up m&m brownies—ask me how, I’ve probably tried half. If you want chewy brownies with a twist, mix in a handful of peanut butter chips or swirl in a spoonful of Nutella before baking. Trust me, it’s wild.
I’ve even gone rogue and tossed in pretzels for that salty-sweet-crunchy bomb. My sister dumps in mini marshmallows and calls them campfire brownies. Want to sneak in some espresso powder for a rich coffee kick? I mean, I’m not the police—do your thing.
And if you’re feeling extra, drizzle melted chocolate over cooled bars. Don’t say I didn’t warn you: total showstopper.
Ingredient Notes
Let’s have a quick rundown. It’s not rocket science but a couple of tweaks can change things:
- Butter: Real, unsalted. If you use salted, just cut back the recipe salt a pinch.
- Chocolate: Semi-sweet baking bar or chips—the real stuff melts better.
- Cocoa: Dutch process makes them richer, but regular cocoa is fine.
- Sugar: Plain granulated. Brown sugar makes brownies more dense (try it if you like that).
- Flour: All-purpose, nothing fancy.
- M&Ms: Original are classic, but try peanut or mini m&ms if you want.
- Vanilla & Salt: Don’t skip. They make everything taste better.
Common Questions
Can I freeze m&m brownies?
You sure can. Slice, wrap tight in plastic, and freeze up to three months. Thaw in the fridge or room temp.
Do I need to sift flour and cocoa?
Nah, unless your cocoa’s super lumpy. Just whisk them together in a bowl if you want.
Can I use boxed brownie mix instead?
Of course! Stir m&ms in and bake as usual. It’s your kitchen, no judgment.
What if I don’t have enough m&ms?
Use chocolate chips or another candy. Or just double up next time, so you’re never short.
How do I get clean cuts?
Wait until they’re fully cool and use a sharp, warm knife. Wipe the blade between slices—trust me, it helps.
Go Make Your New Favorite Brownies!
So there you have it, best m&m brownies in the universe—or at least on your block. Honestly, once you taste how chewy, chocolatey, and fun these are, all those store-bought brownies will seem pretty sad. Need more inspiration? Check out the experts at Chewy M&M Brownies – Butternut Bakery or maybe the creative twists over at M&M’s Brownies Recipe – Shugary Sweets. And wow, the gooey treats at M&M’s Brownies – Super Fudgy Brownies Recipe | Cookies and Cups are next-level.
Let me know how your batch turns out, and don’t be shy with those m&ms. Try this tonight—you’ll be the hero your friends and family didn’t know they needed. 
M&M Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Melt the butter and semi-sweet chocolate together in a microwave-safe bowl until smooth.
- Let the mixture cool slightly, then mix in sugar, eggs, and vanilla.
- Stir in the flour, cocoa powder, and salt until just combined.
- Gently fold in half the M&Ms.
- Spread the batter into a greased baking pan and sprinkle remaining M&Ms on top.
- Bake in the preheated oven for 25-28 minutes, until the edges are set but a toothpick comes out with a few crumbs.
- Let cool completely before slicing.
