Description
Rich, fudgy brownies studded with crunchy M&Ms, creamy peanut butter swirls, and oaty chew; each bite balances dark chocolate intensity with sweet candy bursts and nutty warmth.
Ingredients
- 1 cup unsalted butter
- 8 ounces chopped semisweet chocolate
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1 cup quick oats
- 1 cup M&M candies
- 1/2 cup peanut butter chips
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 F and line a 9×13 inch baking pan with parchment paper, lightly spraying the paper with cooking spray.
- In a heatproof bowl over simmering water melt the butter and chopped semisweet chocolate, stirring until smooth, then remove from heat.
- Stir in granulated sugar and packed brown sugar until fully combined, then let the mixture cool for about 5 minutes.
- Whisk in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt; fold this dry mixture into the chocolate mixture until just combined.
- Fold in the creamy peanut butter until streaks disappear, then gently stir in the quick oats, M&M candies, peanut butter chips, and semisweet chocolate chips.
- Spread the batter evenly into the prepared pan using a spatula, smoothing the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Allow the brownies to cool completely in the pan before lifting out the parchment and cutting into squares.
Notes
- For extra fudgy brownies remove from the oven 2 minutes early and allow carryover heat to finish baking.
- Press a handful of additional M&M candies into the top of the batter before baking for a festive look.
- Cooling the brownies fully will yield clean, sharp edges when you cut them.
- Store leftovers in an airtight container at room temperature for up to four days or freeze for longer storage.