M&M Brownies

The basic brownie recipe is something I have done multiple times over the last few months and have made it multiple different ways and always end up with gorgeous brownies every time.

Not only are these brownies great they are also gluten free but you cant tell at all. Whenever I need a chocolate fix these brownies are the ones.


Now Ill admit when I have made brownies in the past I haven’t used dark chocolate because I am not that big of a fan of dark chocolate.

However, the dark chocolate just adds a richness to the brownies. I also add semi sweet chocolate chips to my brownies.


I added a cup full of m&m’s to the batter as well as adding a couple handfuls to the top of the brownies.

I used chocolate m&m’s but you could use other types of m&m’s or do a mixture of m&m’s.


M&M Brownies

Course Dessert
Cuisine British
Keyword Baking, Brownies, chocolate, gluten free, m&m, m&m brownies
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 Brownies


  • 200 g Dark Chocolate
  • 175 g Unsalted Butter
  • 325 g Caster Sugar
  • 3 Eggs
  • 130 g Gluten Free Plain Flour
  • 30 g Cacao Powder
  • 1 tsp Vanilla Extract
  • 175 g Chocolate M&M's
  • 175 g Semi-Sweet Chocolate Chips


  • Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper.
  • Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
  • Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
  • Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture.
  • Once the egg and chocolate is all incorporated add the plain flour and cacao powder and folder these in until all incorporated.
  • Add in the chocolate chips and about 150g of the M&M's, fold these into the mixture. Once all folded in, pour into the tin and spread out.
  • Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.

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