Go Back
M&M Easter Brownies + a Bonus for the Baker
  • 2 cups Sugar
  • 1 cup Butter , melted
  • 1 cup All-purpose flour
  • 2/3 cups Unsweetened cocoa
  • ½ tsp Baking powder
  • 2 Eggs
  • ½ cup Milk
  • 1 ½ tsp vanilla extract
  • ____________________________
  • 1 2/3 cup Sugar
  • 2/3 cup Evaporated milk
  • 2 tbsp Butter
  • ½ tsp Salt
  • 2 cups Miniature marshmallows
  • 1 ½ cup Semi-sweet chocolate chips
  • 1 tsp Vanilla
  • 1 pkg Easter M&M’s
  1. To Make the Brownies - Preheat oven to 350°F.
  2. In large bowl, combine sugar, butter, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; mix well.
  3. Spread in greased 13×9-inch baking pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Remove the brownies from the oven and allow to cool to room temperature.
  4. To Make the Fudge - Line 8-inch (2 L) square baking pan with waxed paper; set aside.
  5. Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend.
  6. Pour half the fudge recipe on top of the cooled brownie recipe. Pour the remaining fudge into the prepared pan. Divide the package of M&M’s between the brownies and the fudge. Gently and carefully press the M&M’s into the soft fudge in both dishes before allowing it to set.
  7. Cover both the brownie dish and the fudge dish using plastic food wrap and store in the fridge. Cut once the fudge is set..
  8. Store in refrigerator in airtight containers.