M&M Brownies

I was in the supermarket, obviously in the chocolate aisle, and something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these!? Then it dawned on me that i’ve never made M&M brownies before. So here we have a new recipe.

M&M brownies with a perfectly crisp crackly top, gooey in the middle and chewy and fudgy on the outside. The brownies use a mix of three different types of M&Ms, Crunchy Caramel’s, Crispy’s, and the classic Chocolate – because if you’re going to do it, at least do it properly.



150g self-raising flour
150g unsalted butter
225g light brown muscovado sugar or caster sugar
2 large eggs
170g 70% dark chocolate, chopped
3 pouches of M&Ms (I chose Caramel Crunch, Crispy and Chocolate)


Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Add the M&Ms (saving a few to decorate) and fold everything together.

Transfer the mixture into the baking tin and spread it out into an even layer. Scatter the remaining M&Ms over the top and lightly push them into the mixture.

Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.

If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie.