Chewy Gluten-Free M&M Brownies
Chewy gluten-free brownies topped with colorful M&Ms! These are such a fun, easy gluten-free dessert!
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Servings: 12 -16 brownies
Ingredients
- ¼ cup butter (57 grams/4 Tablespoons)
- ¼ cup neutral oil like avocado oil, grapeseed oil, or canola oil
- 1 cup sugar (200 grams)
- ⅔ cup semi-sweet or dark chocolate chips (113 grams/4 oz.)
- 2 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup gluten-free measure-for-measure flour, weighed or scooped and leveled (90 grams)
- ¼ cup unsweetened cocoa powder (Dutch-processed or regular) (25 grams)
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ⅔ cup semisweet or dark chocolate chips (113 grams/4 oz.)
- 1/3-1/2 cup mini M&Ms milk chocolate M&Ms, or dark chocolate M&Ms candies
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 325 degrees F. Line an 8x8" metal pan with parchment paper and set aside.
- Melt The Butter, Oil, Sugar & Chocolate. In a medium saucepan, melt butter, oil, sugar and 2/3 cup chocolate chips over low heat. Stir until the chocolate chips are melted and remove from heat. (The sugar will likely still look a bit grainy. This is fine!)
- Beat In The Eggs & Egg Yolk. Whisk in the eggs and egg yolk, one at a time, stirring to fully incorporate before adding the next egg/yolk.
- Add The Vanilla. Mix in the vanilla extract.
- Stir In The Dry Ingredients. Add the gluten-free flour blend, cocoa powder, salt, and baking powder. Stir until just combined.
- Fold In The Chocolate Chips. Add the second 2/3 cup chocolate chips and fold until just evenly distributed. Transfer the brownie batter to your prepared pan and smooth the surface evenly.
- Sprinkle With M&Ms. Add the M&Ms to the top of the brownie batter, doing your best to distribute them evenly.
- Bake & Cool. Pop the brownies in the oven and bake for 25-30 minutes or until the surface no longer jiggles in the center and the brownies look set around the edges. (Try not to overbake, as this will dry the brownies out a bit.) Let the brownies cool at least 30 minutes before slicing. I recommend cooling the brownies completely for the neatest cuts.
- Slice & Enjoy. Cut into slices (9 large squares, 12 rectangles, or 16 small squares) and enjoy. Store leftover M&M brownies in the fridge 2-3 days, or in a freezer-safe bag or airtight container in the freezer up to 2 months.
Notes
- Gluten-Free Flour. I recommend King Arthur Measure-For-Measure Gluten-Free Flour for these brownies. If you use another 1:1 blend, be sure it contains xanthan gum!
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-mm-brownies/