There are some flavor combinations that never go out of style, and peanut butter and chocolate have to be at the top of the list. These rich, fudgy brownies are packed with deep chocolate flavor and finished with crunchy Peanut Butter M&M’s for the perfect sweet and salty bite.
Every time I make these brownies, they take me right back to childhood.
Peanut Butter M&M’s remind me so much of Peanut Butter Oompas—those little candy-coated peanut butter treats we used to buy at the neighborhood convenience store with our allowance. My friends and I would hop on our bikes and ride to the little corner store, carefully counting our coins before deciding what candy to buy.
I can’t remember the name of the store anymore, but I definitely remember the candy aisle.
My favorites were always Peanut Butter Oompas and whatever new flavor of Bubble Yum had just come out. Funny how those little memories stay with you.
Nothing quite compares to those old Oompas, but Peanut Butter M&M’s come surprisingly close—and they happen to be absolutely delicious baked into homemade brownies.
Whether you’re baking these for Easter, a Fourth of July barbecue, a Halloween party, or simply because you’re craving chocolate, these brownies disappear fast.
I’m still wondering if there will be any left for the holiday!
This brownie recipe is adapted from one of my favorite baking books, Sunset Cookies. It’s one of those cookbooks I reach for again and again because every recipe I’ve tried has turned out beautifully.
Why You’ll Love These Brownies
- Rich, fudgy texture
- Deep chocolate flavor
- Crunchy Peanut Butter M&M’s in every bite
- Easy one-bowl recipe
- Perfect for holidays and bake sales
- Great make-ahead dessert
- Easy to customize with seasonal M&M’s
Ingredient Notes
Unsweetened Chocolate
Using unsweetened baking chocolate gives these brownies an intensely rich chocolate flavor without making them overly sweet.
Peanut Butter M&M’s
The crunchy candy shell and creamy peanut butter center make these brownies extra special. Pressing them gently into the batter before baking keeps those colorful candies visible after they come out of the oven.
Make Them for Any Holiday
One of my favorite things about this recipe is how easy it is to change the look without changing the recipe.
Simply swap the M&M’s for the season.
- 🌸 Pastel M&M’s for Easter
- ❤️🤍💙 Red, White & Blue for Fourth of July
- 🎃 Orange and Black for Halloween
- 🍁 Fall colors for Thanksgiving
- 🎄 Red and Green for Christmas
- 🌈 Rainbow colors for birthdays
The brownies stay exactly the same—only the colors change.
Tips for the Best Fudge Brownies
- Don’t overmix once the flour is added.
- Bake just until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing.
- Use parchment paper for easy removal.
- Press a few extra M&M’s onto the top before baking for that bakery-style look.
Storage
Store brownies in an airtight container at room temperature for up to four days.
They also freeze beautifully for up to three months. Wrap individual brownies in plastic wrap before freezing for an easy grab-and-go dessert.
Frequently Asked Questions
Absolutely! Regular milk chocolate M&M’s work just as well if you can’t find the peanut butter variety.
Yes! This is one of my favorite ways to make these brownies throughout the year. Just swap the colors to match the holiday.
A toothpick inserted near the center should come out with a few moist crumbs. If it comes out completely clean, the brownies may be slightly overbaked.
Yes. Cool completely, wrap tightly, and freeze for up to three months.
More Chocolate Desserts You’ll Love
If you’re as much of a chocolate lover as I am, you might also enjoy:
- My Favorite Oreo Cookie Cheesecake
- Gluten-Free Raspberry Cheesecake Brownies
- Chocolate Chip Pumpkin Muffins
- Mocha Toffee Fudge Recipe
- Pecan Pie Bars
- Amazing Layer Bars (An Upgraded Seven Layer Bar Recipe)
- Really Good Chocolate Frosting
Perfect Pairings
These brownies are delicious served with:
- Vanilla ice cream
- A cold glass of milk
- Fresh raspberries or strawberries
- Hot coffee
- Cold brew on a warm summer afternoon
Final Thoughts
Some recipes become favorites because they’re impressive. Others become favorites because they’re tied to memories.
These Peanut Butter M&M Fudge Brownies are both.
Every bite reminds me of childhood bike rides to the corner store, carefully choosing candy with my allowance, and coming home with sticky fingers and a big smile. Now I get to share a little of that nostalgia with my own family—one fudgy brownie at a time.
I hope these brownies become part of your family’s celebrations, too.
Peanut Butter M&M Fudge Brownies
Equipment
- Medium saucepan (2–3 quart)
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- 9-inch square baking pan
- Cooling Rack
Ingredients
- ½ cup unsalted butter
- 4 ounces unsweetened baking chocolate chopped
- 2 cups granulated sugar
- 1½ teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 6 ounces peanut butter M&M’s about ½ of a 12-ounce bag
Instructions
- Preheat the oven to 325°F. Grease a 9-inch square baking pan or line it with parchment paper.
- In a 2 to 3-quart saucepan over medium-low heat, melt the butter and unsweetened chocolate, stirring until smooth.
- Remove from the heat and stir in the sugar and vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Stir in the flour just until combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the peanut butter M&M’s evenly over the top, gently pressing them just slightly into the batter. Leave most of the candies visible so their bright colors peek through after baking.
- Bake for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack before cutting into 16 squares.
Notes
- For the fudgiest brownies, avoid overbaking.
- Lining the pan with parchment paper makes lifting and slicing much easier.
- Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
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