When to add M&M’s to brownie mix?

Add M&M’s just before the dry ingredients are fully incorporated into the batter. This ensures they stay suspended without bleeding color or sinking. For best results, fold them in gently, and save a few for topping right before baking.

Have M&M brownies been discontinued?

Some store-bought M&M brownie products may come and go, but this homemade m&m chocolate brownie recipe guarantees that classic flavor with no preservatives, weird oils, or artificial textures—just real chocolate, candy, and joy.

How do you not over mix brownie batter?

Switch to a rubber spatula when adding dry ingredients. Fold gently until no flour remains. Overmixing introduces air, which leads to a cakier texture. Keep your strokes slow and deliberate for the best results.

How do you enhance store bought brownie mix?

Want to boost a box mix? Add a swirl of peanut butter or caramel before baking. Mix in extra chocolate chips, chopped nuts, or yes—M&M’s! For an elegant touch, drizzle ganache on top and garnish with fresh berries.

Is it better to use milk or water in brownie mix?

Milk adds richness and a denser texture, while water keeps it lighter. If you’re using a box mix, swapping water for milk gives it a more homemade feel. Either works—but milk gives that indulgent edge.

Should you put brownie mix in the fridge before baking?

Not necessary—but chilling after baking helps achieve clean cuts and firmer texture. If you’re making the batter in advance, refrigerate it covered and bring to room temp before baking for even results.

M&M Chocolate Brownie Recipe – 1 Ultimate Fudgy Treat (Easy Guide) The Ultimate M&M Chocolate Brownie Recipe for Chewy, Fudgy Perfection

Description

This chewy, rich M&M chocolate brownie recipe is easy to make and delivers candy-studded joy in every bite.

Ingredients

1/2 cup unsalted butter, melted

1/4 cup vegetable oil

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour (65g)

1/4 tsp salt

1/4 tsp baking powder

3 oz dark chocolate, chopped

1/2 cup regular M&Ms

1/4 cup mini M&Ms (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment.

2. In a bowl, whisk melted butter, oil, and sugar until smooth.

3. Add eggs and vanilla, whisking until light and pale.

4. Stir in cocoa powder, chopped chocolate, and salt until combined.

5. Fold in flour and baking powder gently.

6. Before fully combined, fold in most of the M&Ms.

7. Pour batter into prepared pan and press remaining M&Ms on top.

8. Bake for 25–28 minutes, until edges are set and center is slightly soft.

9. Let cool completely before slicing into squares.

Notes

Use Dutch-processed cocoa for a richer, darker color.

To make it gluten-free, use a 1:1 baking blend.

Chill after baking for cleaner slices and firmer texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American