Chocolate Frosted M&M Brownies

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Thick, fudgy brownies that are topped with a delicious layer of chocolate ganache and mini M&M’s.

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Chocolate frosted M&M brownies. Such a simple way to take your brownies to the next level. They’re full of chocolate and are so decadent. The mini M&M’s give the brownies a nice little crunch & let’s be honest, make them super cute with all of that color.

I love these brownies so much. They’re thick and so fudgy. One little slice is packed with chocolate — get that glass of milk ready because you’re gonna need it.

Read on for the full recipe for these delicious Chocolate Frosted M&M Brownies.

For the brownie layer, we’re using my Best Fudgy Brownies recipe because let’s face it, they’re the best! I wanted a brownie layer that was super decadent and thick to pair perfectly with the ganache layer.

The brownies come together quickly and bake up in less than an hour. You’ll need to wait for the brownies to cool completely before topping them with that dreamy layer of chocolate ganache and mini M&M’s.

I also highly recommend letting the brownies set in the refrigerator for a few hours or overnight before slicing. This will ensure super clean pieces when slicing.

I know there’s quite a bit of waiting involved with this recipe, but it’s so worth it. These brownies are unreal and the perfect bake for the chocolate lover(s) in your life.

Ingredients you’ll need

• Unsalted butter
• Semisweet chocolate chips
• Granulated sugar
• Brown sugar
• Vanilla extract
• Eggs + egg yolk
• All-purpose flour
• Cocoa powder
• Salt
• Heavy whipping cream or heavy cream
• Mini M&M’s

Kitchen tools you’ll need (linking my favorites below!)

• Baking pan
• Parchment paper
• Mixing bowls
• Measuring cups
• Spatula
• Whisk

How to make these perfect Chocolate Frosted M&M Brownies

Preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.

On low to medium heat, melt 10 tbsp butter and 4 oz. (½ cup) chocolate chips on the stove until completely smooth. You can also use a microwave to melt the butter and chocolate chips. Melt the chocolate and butter in 15 second increments, whisking the mixture between each increment. Set aside to cool.

While the chocolate mixture is cooling, whisk together 1¾ cups granulated sugar, ¼ cup brown sugar, 2 tsp vanilla extract, and 3 eggs + 1 egg yolk. Whisk until the mixture is smooth and a light, pale yellow color. 

Pour the chocolate mixture in and whisk until fully combined.

Add in 1½ cups  flour, ½ cup cocoa powder, and ½ tsp salt. Fold in with a rubber spatula. Stop mixing once a few flour streaks remain.

Add in ¾ cup chocolate chips. Fold in with the spatula until just combined.

Spread the brownie batter in the prepared baking pan, creating an even layer. The batter will be thick — you will need to use a rubber spatula to spread it evenly in the pan.

Bake for 35 minutes. At the 35-minute mark, start checking your brownies to see if they’re done. These brownies should take between 38-40 minutes to bake. Insert a toothpick into the brownies about an inch from the edge. When the toothpick comes out with moist crumbs, they are done. If the toothpick comes out clean, they’re overcooked. Remove the brownies from the oven and let them cool completely.

Once cooled, place 1 cup semisweet chocolate chips and ⅓ cup heavy whipping cream in a microwave safe bowl. Melt in the microwave in 15-second increments, stirring between each until smooth.

Pour the ganache on top of the brownies and spread into an even layer. Top with ½ cup mini M&M’s.

Place the brownies in the fridge to chill and set completely before slicing.

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your brownie batter. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in the chocolate chips. Overmixing can result in a dry, less chewy brownie.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the brownies during the last 3-4 minutes of baking so that you can avoid overbaking. Use the toothpick test — insert a toothpick about 1 inch from the edge. When the toothpick is removed and has moist crumbs, the brownies are done baking and should be removed from the oven. If the toothpick comes out with wet batter, continue baking the brownies, checking them every 2-3 minutes.

How to store

Store the brownies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the brownies on the counter to let them soften before eating.

And that’s a wrap on these decadent (but, SUPER easy to make) Chocolate Frosted M&M Brownies. They’re full of chocolate and are like something you’d find in a bakery. I hope you love these as much as I do!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock