I love these fun, colorful brownies–they’re kind of like a celebration in a pan! This easy and yummy recipe is from an M&M’s promotional recipe card that I’ve had for quite a while. There are two layers to these brownies– a bottom chocolate layer and a top yellow batter layer, with mini M&M’s mixed in and sprinkled on top. They’re rich and chewy…perfect when you’re craving something chocolate! I changed the recipe a little by adding some semi-sweet chocolate chips in the bottom chocolate brownie layer. It never hurts to add more chocolate, right? 🙂
CHOCOLATE CHIP CONFETTI BROWNIES by NancyC, adapted from M&M’s
Makes a 9 x 13″ pan
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour, divided
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup unsweetened cocoa powder
- 1 Tbsp. butter, melted
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup M&M’s Semi-Sweet Chocolate Mini Baking Bits, divided
Preheat oven to 350˚F. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
In large bowl, cream butter, granulated sugar, and light brown sugar until light and fluffy; beat in eggs and vanilla.
In medium bowl, combine 2 1/4 cups of the flour (save 1/4 cup for later), baking powder, and salt; blend into creamed mixture. Divide batter in half, putting half into another bowl.
Stir cocoa powder and melted butter into one half of the dough; then stir in the mini chocolate chips. Spread cocoa dough evenly into prepared baking pan.
Stir remaining 1/4 cup flour and 1/2 cup of the M&M’s mini baking bits into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup of M&M’s mini baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides of pan.
Cool completely and cut into bars. Store in a tightly covered container. Makes about 20 brownies, depending on how large you cut them. (NOTE: I’ve seen a version of this recipe using regular-size M&M’s, so you could try substituting those for the mini baking bits).
I actually cut into these while they were still warm, after about 10 minutes of cooling, and they are really good warm! If I had some ice cream in my fridge, I think I would have been tempted to add a scoop on top!
Here’s a helpful tip if you want neat, less crumbly brownie slices: Line your baking pan with parchment paper, leaving a little overhang on the ends so you can lift your brownies right out of the pan after they are done baking and have cooled. After removing brownies from the pan, turn them upside down onto a cutting board or other cutting surface and slice them from the bottom–this way, the tops of your brownies will have nice clean edges…just like a bakery shop brownie!
Do you like making brownies too? Do you have a favorite brownie recipe?