Butter: I use unsalted butter so I can control the amount of salt in the recipe.

Semisweet chocolate: This gets melted with the hot butter and gives these brownies their rich, fudgy texture.

Granulated sugar and light brown sugar: Using both adds sweetness and helps create that chewy texture.

Eggs: Eggs provide structure while keeping the brownies soft and fudgy.

Vanilla extract: A little vanilla rounds out all that chocolate flavor.

All-purpose flour: Just enough flour to give the brownies structure without turning them cakey.

Unsweetened cocoa powder: This gives the brownies an extra dose of chocolate flavor.

Salt: Don't skip it! A little salt helps balance the sweetness and makes the chocolate taste even richer.

Plain M&M’s: The star of the show. Some are folded into the batter and the rest are sprinkled over the top for plenty of colorful chocolate candy in every bite.

1. Melt the chocolate and butter. Gently melt them together until smooth, then stir in the sugars.
2. Add the wet ingredients. Mix in the eggs, vanilla, and other wet ingredients until smooth.
3. Add the dry ingredients. Whisk together the flour and cocoa powder, then gently fold them into the chocolate mixture. Don't overmix.
4. Fold in the M&M's. Gently stir in the M&M's, reserving a few for the top.
5. Bake. Spread the batter into your prepared pan and sprinkle the remaining M&M's over the top. Bake until the edges are set and the center is still slightly fudgy.
6. Cool and slice. Let the brownies cool completely before cutting them into squares. This helps them set up and gives you those nice, clean cuts.

Don't overmix the batter. Once the flour is incorporated, stop mixing. This helps keep the brownies dense and fudgy rather than cakey.

Don't overbake them. This is probably the most important tip for fudgy brownies. The center should still look a little soft when they come out of the oven.

Let them cool completely. The brownies will continue to set as they cool, so don't judge their final texture while they're still warm.

Use plain M&M’s. The classic milk chocolate M&M’s work beautifully here and give you that colorful candy crunch throughout the brownies.

For cleaner cuts, wait. Once completely cool, use a sharp knife and wipe it clean between cuts.

Store the cooled brownies in an airtight container at room temperature for up to 4 days.

For the fudgiest texture, I recommend keeping them tightly covered so they don't dry out.

You can also freeze the brownies. Wrap individual pieces tightly and place them in a freezer-safe container or bag. Thaw at room temperature when you're ready for a chocolate fix.