Adding m&ms candy to these chewy bars with a river of peanut butter swirling throughout makes them colorful and fun - they make a wonderful lunchbox surprise. Be sure to try these monster cookies, too.
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Chocolate and peanut butter with chocolatey bursts of melty m&ms make these obession-worthy!
- Tuck into lunches, pile on a plate for unforgettable after-school snacks, perfect for parties and potlucks!
- Since it's all mixed by hand we're talking about a 1 bowl, almost no mess, easy recipe.
I can't resist a fudgy brownie.
These have all of the dark chocolate chewiness of my favorite brownies but with the addition of a peanut butter swirl and a generous amount of m&ms sprinkled randomly throughout.
When the brownies are cooled the candy coating and chocolate in the m&ms provides a crisp, dense burst of milk chocolate as you eat them.
The peanut butter stays smooth and salty-rich which keeps the brownies from being overly sweet.
They're perfect, I tell ya.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Make them even gooey-er by adding about ½ cup semi-sweet chocolate chips to the batter.
- Use peanut butter chips in the batter.
- Or, use peanut butter m&ms.
- Use Reese's Pieces or Peanut Butter m&ms.
- Instead of peanut butter what about a Nutella swirl?
- Try mini-m&ms.
🤫 Cook's secrets -
I like to wrap these fudgy chocolate brownies individually and put them in a plastic freezer container. That way you can just get a few out when you are making the kids' lunches and pop them right into each lunch box. They'll be thawed and ready to eat at lunchtime.
🍴 Equipment
- large
mixing bowl - 13x9-inch pan
- measuring cups and spoons
- parchment paper
🥫 How to store leftovers
Leave the brownies in the baking dish. Cover with plastic wrap and store at room temperature for up to 4 days.
Or store in an airtight container.
To freeze -
They freeze well and work great for school lunches.
- Let brownies cool completely.
- Cut into bars.
- Place in an airtight, freezer safe container with waxed paper or parchment between the layers.
- Freeze for up to 3 months.
Marye's Tip
Be sure not to overcook these brownies. They should be still somewhat soft in the middle when you take them from the oven and you'll need to let them cool a bit.
💭 Things to know
- The secret to dark fudgy brownies is using unsweetened dark cocoa powder.
- Don't over-mix! If you mix the batter too much with cause the brownies to be caky, crumbly, and tough. Stop mixing once you can't see the dry ingredients anymore.
- If you plan to take homemade brownies out of the baking dish before serving line it with parchment paper and grease the parchment paper. The brownies will lift right out.
- Use a really good quality vanilla extract. It does make a difference.
👩🍳 FAQs
Stir about ¾ cup of m&ms into the brownie batter. Spoon the batter into the pan and scatter the remaining ¼ cup on the top.
You can. I think it's overkill, honestly, but you could add up to about ½ cup of chopped nuts to the batter before baking.
📚 Related recipes
📞 The last word
If you love a moist, chewy, gooey brownie then these are your jam. They are a combination of peanut butter and classic brownie flavors and they are totally irresistible.
If you happen to have a love of raw cookie dough, like me, try these rich cookie dough brownies, too. Layers of chocolate, cookie dough and ganache - SO good.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Peanut Butter Brownies
Print Rate RecipeIngredients
- 1 ½ cups butter, melted
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 eggs
- 3 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 1 cup dark cocoa powder, (the darkest you can find…do not substitute baking chocolate)
- ½ teaspoon kosher salt, or ¼ teaspoon regular table salt
- 1 cup M&Ms candies
- 1 cup smooth peanut butter
Instructions
- Preheat the oven to 350F
- Grease a 13 x 9-inch pan (line with parchment if desired)
- Whisk cooled melted butter, sugar, eggs, and vanilla together in a large mixing bowl until smooth.
- Blend the dry ingredients together in a medium mixing bowl.
- Stir in the dry ingredients into the egg mixture until well blended but do not over beat.
- Fold in the M & Ms, reserving about ¼ cup to sprinkle on top.
- Spoon into the prepared pan and smooth the top.
- Place the peanut butter in a small mixing bowl. Make sure it's microwave safe.
- Warm it for a few seconds, just until it is soft enough to spread easily.
- Spoon it in thick lines across the brownies.
- Use a spoon to swirl it through the brownie batter - don't overmix.
- Sprinkle with the remaining ¼ cup M&Ms.
- Bake at 350F for 25 to 30 minutes, or until done but still soft in the middle.
Notes
- Don't over-mix! If you mix the batter too much with cause the brownies to be caky, crumbly, and tough. Stop mixing once you can't see the dry ingredients anymore.
- If you plan to take the brownies out of the pan before serving line it with parchment paper and grease the parchment paper. The brownies will lift right out.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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First published August 14, 2014. Last updated May 17, 2024 for editorial improvements.
Debbie says
Yummy, but at 30 min they weren’t just soft, they were liquid. Followed the recipe exactly, but I think 45 min is closer to the correct baking time.
Marye says
Thanks for trying the recipe! Ovens can vary quite a bit, so baking time may need to be adjusted slightly. If they were still liquid at 30 minutes, giving them a bit more time like you did is exactly the right call.
Mimi says
looks scrumstillyicious the only thing I would change is use peanut butter M&Ms instead of regular
Henry says
LOVE IT but i eat to many so I throw up
Henry says
Amazing love it
Lois says
These are on my list of others
of your recipes. Sound scrumptious!