These peanut butter M&M brownies will always have a very special place in my heart, because as far as I’m concerned, they were my first “thing.” They represent the first time I ever-so-slightly modified a recipe to my own tastes, the first time I could offer something new that I could say was kind of mine. I’ve made them countless times since I started making them in high school, and I’ve never been greeted by anything besides rave reviews (and a first-place prize at my office’s Christmas potluck last year). They’ve been my go-to for as long as I can remember, a constant source of one-bowl indulgence that has brightened many a birthday and celebration.
Although my tastes have shifted in many ways over the years, these are still my go-to – and for good reason. The brownie base is remarkable as is, and I’ve yet to find a better one – dense, fudgy, and rich without being overpowering. The original recipe calls for chopped-up candy bars (which, let’s be honest, I’m sure is also excellent, and you should feel free to substitute whatever your favorite candy is). But since I think that few things cannot be improved by adding peanut butter, I opted for the ever-present sweet snack that always reminds me of coming home to my parents’ house – peanut butter M&M’s. I love the way the M&M’s remain their shape, bleeding color ever-so-slightly into the brownie batter as it cooks. I love the sugary peanut butter taste, the slightly crunchy textural contrast to the gooey brownie. In my opinion, you couldn’t ask for a better batch of brownies. These guys are truly the best!
- 1 ½ sticks (12 tbsp) butter, melted, plus a little extra for greasing the pan
- 1 ½ cups sugar
- 2 eggs
- 2 tbsp water
- ½ tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¾ cups unsweetened cocoa powder
- ½ cup AP flour
- 1 ½ cups REFRIGERATOR COLD peanut butter M&Ms, or crumbled candy of your choice (if you choose a bar candy, use a food processor to reduce the candy to crumbly chunks)
- Preheat your oven to 350°F. Grease a 9x13 pan with the extra butter. Beat the butter and sugar together in a large bowl with a mixer. Once combined, beat in the eggs (one at a time), then use a spoon to stir in the water and vanilla gently. Sprinkle the salt and baking powder over the liquid mixture and mix all together. Next, repeat this step with the cocoa. Finally, add the flour and stir until just combined.
- Fold the M&Ms into the batter, then scrape into the buttered pan. Bake for about 26-28 minutes, or until a toothpick inserted into the center comes out clean, the edges look a little crusty, and the top is starting to crack (signs of brownie awesomeness). Cool completely, cut into 16 squares, and enjoy!
