After working so hard in the kitchen on these Fudge Topped Easter Brownies with M&M’s, don’t you think you deserve a special treat? This recipe also makes a little something extra for the baker to enjoy. Well, honestly, these brownies come together pretty easily too but let’s just keep that between us.
So here’s my dilemma. When I make the delicious chocolate fudge recipe found on the inside label of the Carnation evaporated milk, it only requires 1/3 cup. What am I going to do with all that leftover evaporated milk?? I just can’t waste it. Soooo… I make 2 batches of chocolate fudge at the same time. The only difference is you need a slightly larger pot – and of course twice the marshmallows and chocolate chips, etc. I think it’s a no brainer personally.
If I’m going to stand at the stove and make one batch of chocolate fudge for this amazing Fudge Topped Easter Brownies, I’m going to make a second batch of chocolate fudge. Maybe I’ll share it, maybe I won’t. 😉
Let me tell you about these amazing Fudge Topped Easter Brownies. They are fudgey, and chewy, and chocolatey and everything a person needs in a brownie and SO much more. When my son used to sell chocolate chip cookies at our yard sales, and he wanted to expand his product, these fudge topped brownies were added to the list. One lady loved the brownies so much she would buy the entire tray of brownies! We started making 2 trays of brownies; one for her and one for the rest of the customers.
I just love how M&M’s provides their candy covered chocolates in bright seasonal colours around the holidays. It’s like they’re just trying to make the baker’s life so much easier. And when it comes to these Fudge Topped Easter Brownies with M&M’s it doesn’t get much easier. Easy brownie recipe. Easy chocolate fudge recipe. Top with Easter M&M’s. Done. (And I’m not being paid to promote M&M’s – no personal gain here, aside from me being able to make really easy Easter treats for my family)
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
To Make the Brownies - Preheat oven to 350°F.
In large bowl, combine sugar, butter, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla; mix well.
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.
To Make the Fudge - Line 8-inch (2 L) square baking pan with waxed paper; set aside.
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.
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.
Cover both the brownie dish and the fudge dish using plastic food wrap and store in the fridge. Cut once the fudge is set..
Store in refrigerator in airtight containers.
Did you know?
Eight large marshmallows equals 1 cup of miniature marshmallows?