Super Thick and Chewy M&Ms Brownie Recipe
Amycakes Bakes | amycakesbakes.com
These ultra-thick M&M brownies start with boxed brownie mixes then add just the right ingredients to make them soft and tender for days. Perfect for class parties, bake sales, birthday parties, and the holidays!
Ingredients
- 4 large eggs
- 1 ⅓ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
- 2 18.3 oz brownie mixes choose family-size mixes that are meant for 9x13 pans. I used Duncan Hines
- 2 Tablespoons Dark Dutch Cocoa Powder
- 1 Tablespoon + 1 teaspoon Instant Clearjel
- 2 cups M&Ms reserve some to sprinkle over top before baking
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 cake pan with parchment paper on the bottom and sides.
- In a very large bowl, whisk together the 2 brownie mixes, instant clearjel, and dark dutch cocoa powder.
- In a separate bowl, whisk the eggs until very smooth, then mix in the vegetable oil and water.
- Pour the wet ingredients over the dry ingredients, and fold the two together using large strokes. Continue to fold until there are no streaks of dry ingredients (avoid overmixing).
- Fold in about 1 cup of M&Ms, then spread the brownie batter into the prepared baking pan. Sprinkle the remaining M&Ms over the top of the brownies.
- Bake in the preheated oven at 350 degrees for 20 minutes, then reduce the temperature to 325 degrees. Bake for an additional 35-50 minutes or until a toothpick comes out clean throughout. (Baking time will vary depending on the oven and pan used, so use a toothpick or pairing knife to test the center of the brownies for doneness. Allow to cool completely before serving. These brownies have the best texture the next day or after cooling for at least 3 hours. Enjoy!
