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)
- Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.
- 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.
- 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.
- Add the M&Ms (saving a few to decorate) and fold everything together.
- 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.
- Bake for 18-20 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 🙂