We took our favorite brownie recipe (they're so thick and fudgy!) and stirred in loads of m&m's. These are so fun and colorful. They're basically irresistible.
Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and M&Ms until well combined. Batter will be thick.
Spread into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean about 1-2 inches from the edge of the pan. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Video
Notes
The espresso powder is optional, but it does deepen the flavor of the chocolate and make for a more rich, intensely chocolate flavored brownie. It will not cause your brownies to taste like coffee.Dutch-process cocoa powder is called for in this recipe. If you swap in natural cocoa powder, your brownies will be a bit more dense and may have a slight acidic flavor. We like to use peanut butter m&m's in the recipe, but any variety will work.Use a plastic knife to cut perfect brownies. The brownies won't stick to the plastic knife and you'll get nice, smooth edges.