M&M Brownies

I recently promised to make the family brownies for Sunday lunch.

My first thought… how many more different brownie recipes can I think of! I mean i’m pretty brownie obsessed, and over the years we’ve had quite a few brownie posts. Here’s a refresher…


So I set off to the supermarket and started scanning the chocolate aisle. Then something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these! Then I realised, I’ve never made M&M brownies before…jackpot, we have a winner.

So I grabbed a bag of Crunchy Caramels, and a bag of Crispy M&Ms, and a bag of Chocolate M&Ms – because if you’re going to do it at least do it properly! And now we have a new recipe to add to the mix…

M&M Brownies with a perfectly crisp crackly top, super fudgy centre, chewy and gooey in all the right places.




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)


  1. Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.
  2. In a microwave-safe bowl, combine the chopped dark chocolate and butter. Melt in 30 second increments, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour the melted chocolate into the egg mixture and add the flour. Fold everything together in a figure of eight motion until you have a thick chocolate mixture.
  4. Add the M&Ms (saving a few to decorate) and fold everything together.
  5. Pour the mixture into your 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.
  6. Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack.
  7. 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 🙂