Easy Valentine’s M&M’s Brownies

Well, Here’s Why I Make These Every February

So, I started making these Easy Valentine’s M&M’s Brownies partly out of laziness, partly because those pink and red candies just look too cheerful when the weather is miserable. To be honest, the first time I made these, I forgot to buy the eggs. Ended up running out in the rain with my slippers on. Lesson learned: always check the fridge first, or have a neighbor who takes pity on you (cheers Mrs. Evans!).

Really, it’s one of those recipes where my kids come flying in the door after school, drop their backpacks like they’re hot potatoes, and immediately start poking at the pan to see if the brownies are cool yet. They never wait long enough. I used to hide a few for later, but, honestly, why bother?

Why You’ll Love Making These (Honestly)

I make this when I need a win. My nephew—who “doesn’t like chocolate,” except when it’s in brownie form—always asks me to save him a corner piece. These are a reliable crowd-pleaser; I mean, who can resist M&M’s? (If you know someone, I wanna meet them.) Plus, it uses just one bowl, so you can spend more time on, I don’t know, actually watching that rom-com you said you would. And let’s be real: the hardest part is waiting for it to cool before slicing, and half the time I don’t even do that right.

Here’s What You Need (and What You Could Swap)

• 1/2 cup (115g) unsalted butter (sometimes I just use salted and skip the added salt—shh)
• 1 cup (200g) sugar (granulated is fine, brown gives it a bit of chew)
• 2 large eggs (my neighbor swears by duck eggs—honestly, I can’t tell the difference)
• 2/3 cup (60g) unsweetened cocoa powder (Dutch-process makes it rich, but ordinary always works)
• 1/2 cup (65g) all-purpose flour (sometimes I use self-raising, but it gets cakey)
• 1 teaspoon vanilla extract (imitation vanilla if it’s what you’ve got—it’s brownies, not a wedding cake)
• 1/4 teaspoon salt (if you use salted butter, maybe skip this—maybe not, up to you)
• 1 cup Valentine’s M&M’s (any colorful M&M’s are fine if it’s July—just don’t use peanut for this, trust me)
• Optional: 1/3 cup chocolate chips (or, honestly, any leftover candy from Christmas)

How I Throw These Brownies Together

1. Preheat your oven to 350°F (175°C). Grease (or, if you forgot, just line with parchment) an 8-inch square baking pan. This step? That’s where I usually realize I forgot to buy more parchment, so foil it is.
2. Melt the butter in a biggish microwave-safe bowl—maybe 30 seconds, or until it’s mostly liquid (don’t sweat a few tiny lumps; they’ll melt in).
3. Stir in sugar and cocoa powder. Don’t worry if it looks like something you shouldn’t eat; it smooths out—I promise. Whisk in the eggs and vanilla next. Shell bits? Fish them out with half a spoon. Good luck.
4. Add the flour and salt (if using). Try not to over-mix. I usually see a few streaks that disappear as I fold in the M&M’s.
5. Speaking of which, pour in half the M&M’s and any extra chocolate bits. Save the rest for scattering on top. No one will know if you eat a couple—you’re the chef.
6. Scoop the goopy batter into your pan. Spread it around—it’s thick, and that’s what makes the brownies fudgy. Sprinkle the last of the M&M’s over (make it pretty, or not, up to you!).
7. Bake 26–32 minutes (I check at 28). Edges will look set, and a toothpick poked in the middle should come out with a few sticky bits. If it’s super wet, give it another 2–3 minutes. Just don’t overbake—dry brownies are (in my book) a crime.
8. Let it cool as much as your patience allows. Slice into squares. Taste-test at least two “so you make sure they’re safe.”

Some Notes From the (Occasionally Messy) Trenches

• Batter too thick? Actually, I’ve found adding a splash of milk helps—but go slow, you don’t want chocolate soup.
• My friend Beth swaps in coconut oil for butter—it works, but, not gunna lie, I prefer the classic taste.
• If you use a glass pan, lower the baking temp by a smidge, or just watch it like a hawk—mine sometimes browns too quick at the edges.
• And if you only have a 9-inch pan, the brownies will be thinner; bake for less time! Learned that the hard way.

Stuff I’ve Tried That You Might Like (Or Not)

• Swapping out half the cocoa for instant espresso powder—gives it a nice kick! (My kids, not fans…)
• Using peanut butter M&M’s. Nope. Not the same. Sticks to your teeth—give it a miss.
• Chopped pecans—grand for some grownup crunch, but my youngest picks them out every darn time.
• One time I tossed marshmallows on top before baking; they go gooey but kind of ugly after the first day. Maybe try after baking?

What You Need to Make This (Or, MacGyver Style)

• 8-inch square baking pan (or 9-inch in a pinch—just don’t expect skyscraper brownies)
• A decent bowl (metal, glass, plastic… they all work. Pyrex if you feel like showing off)
• Measuring cups and spoons. Or just guesstimate—one time I used a coffee mug for the sugar. It turned out fine; maybe even better?
• A whisk or big fork—even a wooden spoon does the trick if your whisk is MIA (has anyone seen mine?)
• Parchment paper or foil. Worst case: just butter the pan really, really well. And pray.

How To Store These Brownies (If They Last That Long)

You can keep these in an airtight container at room temp for 3 days. In my house that’s total fantasy; we’re lucky if there’s a piece left by breakfast the next day. Cold brownies are tasty too, actually, so the fridge is fine if you like them extra fudgy. And freezing? Sure, they thaw pretty well. (But why wait, honestly?)

This Is How I Like to Serve ‘Em (And You Might Too)

Best warm, with a scoop of vanilla ice cream (preferably melting into a pool). Sometimes I drizzle a little melted chocolate on top, or, if I’m feeling fancy, a dollop of whipped cream. Valentine’s night? I cut them with a heart-shaped cookie cutter. Or tried to, anyway—the edges get crumbly but it’s the thought that counts, right?

Pro Tips I Wish I’d Always Remember

• Once, I tried to halve the sugar. Came out like chocolate cardboard. Don’t cut corners—you’ll regret it.
• Let them cool (mostly). Otherwise, you’ll wind up with lava brownies. Delicious, but tricky to serve.
• And, oh—don’t over-mix once the flour goes in. It really does make a difference in the texture (still learning this, tbh).

These Are Actual Questions I’ve Gotten

• Can I use boxed brownie mix? Sure thing! Just mix in the Valentine M&M’s. I sometimes do this when I’m truly strapped for time—promise I won’t tell.
• Can I skip the M&M’s? You can. But then it’s just… brownies (still good!). Maybe toss in sprinkles or chocolate chunks?
• How do I make this gluten-free? Swapping for a 1:1 gluten-free flour blend generally works, but, actually, the texture gets a bit more crumbly. My cousin does it all the time though.
• Is it meant to be fudgy in the middle? Yep! That’s the magic. Don’t panic if your toothpick isn’t bone-dry.
• What if I don’t have a square pan? Use any ovenproof dish. Baking times might change (I once tried a round pie dish—it worked, sorta wonky brownies, but tasted the same!).

Final thought: If you manage to save one for yourself, hide it somewhere clever. I used to use the vegetable drawer but the kids have caught on!

★★★★★ 4.90 from 49 ratings

Easy Valentine’s M&M’s Brownies

yield: 12 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

Celebrate Valentine’s Day with these fudgy, chocolatey brownies loaded with festive Valentine’s M&M’s. Easy to make and perfect for sharing with loved ones.

🖨️ Print Pin Recipe

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup Valentine’s M&M’s, plus extra for topping
• 1/2 cup semi-sweet chocolate chips

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
2. 2
   In a large bowl, whisk together melted butter and sugar until well combined.
3. 3
   Add in eggs and vanilla, mixing until smooth.
4. 4
   Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture just until combined.
5. 5
   Stir in the M&M’s and chocolate chips. Pour the batter into prepared pan and smooth the top. Sprinkle extra M&M’s on top for decoration.
6. 6
   Bake for 28-32 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely before cutting into squares and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 4gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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