Peanut M&M Brownies

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I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

Peanut M&M Brownies | JavaCupcake.com

5 from 1 reviews

Peanut M&M Brownies
 
Prep time

Cook time

Total time

 

Serves: 12 brownies

Ingredients
  • 1 cup *2 sticks) unsalted butter
  • 1¾ cups sugar
  • ½ cup brown sugar, packed
  • ¾ cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder
  • 1½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided

Instructions
  1. Preheat oven to 350 F degrees. Butter a 9×13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It’s always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.

Peanut M&M Brownies | JavaCupcake.com

2 Comments

2 Comments on Peanut M&M Brownies

  1. Suzanne
    June 6, 2012 at 5:35 pm (3 years ago)

    Those brownies look so delicious, really love peanut M&M’s and the brownies looks so fudgy and moist. I have to make these right away!!

    Reply
  2. Lesli Mark
    June 7, 2012 at 5:03 pm (3 years ago)

    Yes, I said Peanut M&M’s – the guys in my office are APE for the peanut m&ms and so I put them in brownies for them, and they were a hit!

    Reply

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