M&M Easter Egg Marshmallow Fudge Brownies are here! Woot-Woot!
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If you love marshmallow and chocolate together, these are perfect Easter-y gooey treats for anytime of the year! The delectable fudgy brownies have loads of Milk Chocolate M&M Easter Eggs
Ok, I have to tell you. When you bite into these eggs, they are 3 to 4 times bigger than normal M&Ms and the milk chocolate is luscious and smooth, and the candy shell still has the crispy, crunch. Sooo good!
But that’s just 1 part of this brownie. Add mini marshmallows, chocolate chips and drizzled chocolate on top of thick, indulgent brownies and you have “awesome as heck” Easter gourmet brownies to serve for your Easter family fun.
I adapted this recipe from the “Rocky Road Kill Brownies” from Connie Weis’s Extreme Brownies book on Amazon
Go here to check out 12 Hoppin’ Easter Potluck Desserts {from the Blog} & Other Favs and 10 Easter Whoppers Robin Egg-Tastic Sweets for more Easter Ideas.
Here’s the recipe for M&M Easter Egg Marshmallow Fudge Brownies! Isn’t it Egg-Citing?!
- 2 sticks unsalted butter
- 1 1/3 cups 60% Ghirardelli Cacao Bittersweet chocolate chips
- 4 large eggs room temp
- 2 cups sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons Singing Dog Vanilla Extract
- 3/4 cup all purpose flour or cake flour
- 1 cup Dutch-process unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1 bag M&M Milk Chocolate Easter Eggs
- 1 - 10 oz . bag miniature marshmallows
- 1 tablespoon butter unsalted
- 1 teaspoon honey aguave syrup or corn syrup
- 1/4 cup semisweet chocolate chips
- 1 teaspoon water very hot
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Preheat oven to 350 degrees.
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Prepare 9x13 pan lining with aluminum foil and lightly grease foil.
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Cut butter into 1 inch slices and melt over low heat in a small, heavy saucepan. Add the chocolate chips and whisk until melted. Turn off heat and leave set.
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Using a large whisk, lightly beat eggs in a large mixing bowl.
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In another bowl, add sugar and salt and mix then add to egg mixture until just incorporated.
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Whisk in the melted chocolate/butter mixture and the vanilla together briefly.
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In another bowl, whisk together the flour and cocoa powder together well.
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Sift flour mixture over batter and mix together.
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Pour batter into prepared pan, spreading evenly and bake for 24 minutes.
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Remove pan from oven and add sprinkle marshmallows over brownies and transfer back to bake for an additional 6 minutes.
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Sprinkle chocolate chips and M&M Easter Egss on top and place back in over for 1 minute.
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Transfer pan to cooling rack.
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Melt butter and syrup/honey together in saucepan you used for melting chocolate earlier over low heat. Add chocolate chips and stir together until melted. Stir in very hot water to thin out. Use spatula or spoon to drizzle chocolate across the marshmallow brownies.
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Let brownies sit for 15 minutes and then refrigerate until ready to serve.
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Remove brownies from pan by lifting out foil and then cut brownies and devour!
12 large or 24 small
Divide recipe in half for 8x8 or 9x9 pan.
I want to eat the WHOLE pan!!!! Yum!!!
<3 Thank you Kelly! xoxo
Yummm!!!! I need to make these! Thanks for linking up with Merry Monday this week – I’m including your brownies in my features for this week’s party, which goes live Sunday evening. I hope you’ll stop by and link up again!
How come the recipe isn’t on here. Just went and bought all ingredients and now can’t seem to find how to make them
Jessica, I just looked, it’s at the bottom of the page. But just in case, here it is.
M&M Easter Egg Marshmallow Fudge Brownies
Ingredients
2 sticks unsalted butter
1 1/3 cups 60% Ghirardelli Cacao Bittersweet chocolate chips
4 large eggs room temp
2 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons Singing Dog Vanilla Extract
3/4 cup all purpose flour or cake flour
1 cup Dutch-process unsweetened cocoa powder
Marshmallow Egg Chocolate Chip Layer
1/2 cup semi-sweet chocolate chips
1 bag M&M Milk Chocolate Easter Eggs
1 – 10 oz . bag miniature marshmallows
Chocolate Drizzle
1 tablespoon butter unsalted
1 teaspoon honey aguave syrup or corn syrup
1/4 cup semisweet chocolate chips
1 teaspoon water very hot
Instructions
Preheat oven to 350 degrees.
Prepare 9×13 pan lining with aluminum foil and lightly grease foil.
Cut butter into 1 inch slices and melt over low heat in a small, heavy saucepan. Add the chocolate chips and whisk until melted. Turn off heat and leave set.
Using a large whisk, lightly beat eggs in a large mixing bowl.
In another bowl, add sugar and salt and mix then add to egg mixture until just incorporated.
Whisk in the melted chocolate/butter mixture and the vanilla together briefly.
In another bowl, whisk together the flour and cocoa powder together well.
Sift flour mixture over batter and mix together.
Pour batter into prepared pan, spreading evenly and bake for 24 minutes.
Remove pan from oven and add sprinkle marshmallows over brownies and transfer back to bake for an additional 6 minutes.
Sprinkle chocolate chips and M&M Easter Egss on top and place back in over for 1 minute.
Transfer pan to cooling rack.
To Make Chocolate Drizzle
Melt butter and syrup/honey together in saucepan you used for melting chocolate earlier over low heat. Add chocolate chips and stir together until melted. Stir in very hot water to thin out. Use spatula or spoon to drizzle chocolate across the marshmallow brownies.
Let brownies sit for 15 minutes and then refrigerate until ready to serve.
Remove brownies from pan by lifting out foil and then cut brownies and devour!
Recipe Notes
12 large or 24 small
Divide recipe in half for 8×8 or 9×9 pan.