Every December I tell myself I'll bake twelve kinds of cookies, and every December I bake these Christmas brownies about six times instead. The first time was a panic move: my niece's school party was the next morning, I had one bag of red and green M&Ms, and zero patience for rolling dough. I melted butter, stirred cocoa, dumped in the candy, and hoped for the best.
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They came out so shiny-topped and gooey that my brother-in-law, a man who claims he doesn't like chocolate, ate three standing over the cooling rack. Now the kids in my family ask for them by name, and I've stopped pretending I'm making anything else.
Here's the honest part: these are not fancy. They're a one-bowl, no-mixer brownie with a Christmas sweater on. But that's exactly why they work when your oven is already full, your counter is covered in sprinkles, and someone just announced they're coming over in an hour.
Why You'll Love This Recipe
About the Ingredients
10 tablespoons (140g) unsalted butter
European-style butter gives a richer flavor, but regular salted butter works too; if using salted, cut the added salt in half. Melt it gently and let it cool for 5 minutes so it doesn't cook the eggs.
1 1/4 cups (250g) granulated sugar
Don't swap in a sugar substitute here, since the real sugar is what creates that shiny, crackly top. If you only have brown sugar, use it and expect a slightly softer, more caramel-tasting brownie.
3/4 cup (65g) unsweetened cocoa powder
Natural cocoa powder is the classic choice, but Dutch-process works and gives a darker, less acidic flavor. Sift it if it's lumpy, because cocoa clumps hide in the batter and turn into dry pockets.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly; if you only have kosher salt, use a slightly heaped 1/2 teaspoon. A flaky salt like Maldon is better saved for sprinkling on top after baking.
2 large eggs plus 1 egg yolk, room temperature
The extra yolk is what pushes these from cakey to fudgy, so don't skip it. If your eggs are cold, sit them in warm tap water for 5 minutes before cracking.
2 teaspoons vanilla extract
Real vanilla extract beats imitation every time in brownies because there's no baking to hide behind. Bourbon vanilla adds a warm note that plays nicely with the chocolate.
3/4 cup (95g) all-purpose flour
Weigh it if you can, because scooping straight from the bag can add 20% extra flour and make the brownies dry. For a gluten-free version, use a 1:1 blend with xanthan gum.
1 cup (170g) semisweet chocolate chips
Mini chips melt into the batter more evenly than full-size ones, so use minis if you have them. Chopped dark chocolate or a chopped chocolate bar works just as well and tastes even richer.
1 cup (200g) red and green M&Ms, divided
Reserve about 1/3 cup for pressing on top, since the ones stirred into the batter mostly sink and disappear. If you can't find holiday M&Ms, chopped peppermint bark or white chocolate chunks are a great stand-in.
Tips & Tricks
- Pull the brownies out while the center still looks slightly underdone: A toothpick should come out with moist crumbs, not wet batter, because they set as they cool and overbaking is the number one way to get dry brownies.
- Whisk the sugar into the warm butter for a full minute: That friction is what dissolves the sugar and builds the shiny crust, so don't rush this step even though it feels pointless.
- Let them cool completely in the pan before cutting: Hot brownies crumble and smear; 45 minutes of patience gets you clean, bakery-style squares.
- Press the topping M&Ms in right after the pan comes out of the oven: They stick without melting into puddles, and they stay bright red and green instead of bleeding.
Pro Tips
Step-by-Step Instructions
1. Prep pan and oven
Heat the oven to 350F (175C) and line an 8×8-inch metal pan with parchment, leaving an overhang on two sides. Metal gives you chewier edges than glass, which bakes slower and can overcook the outside.
2. Melt butter and cocoa
Melt the butter in a medium saucepan over low heat, then whisk in the cocoa powder and salt until it looks like glossy, dark mud, about 1 minute. Take it off the heat and let it cool for 5 minutes so the eggs don't scramble.
3. Whisk in sugar and eggs
Whisk the sugar into the warm cocoa mixture for a full minute, then add the eggs, yolk, and vanilla and whisk hard for another 30 seconds until the batter looks thick and shiny. That sheen is the crackly top forming.
4. Fold in dry ingredients
Switch to a spatula and fold in the flour just until the last streaks disappear, then fold in the chocolate chips and 2/3 cup of the M&Ms. Stop mixing the moment it comes together, because extra stirring develops gluten and makes the brownies tough.
5. Bake until fudgy
Spread the batter in the pan and bake at 350F (175C) for 28 to 32 minutes, until the edges look set and slightly puffed and the center reads 200F (93C) on an instant-read thermometer. A toothpick in the middle should come out with moist crumbs, never wet batter.
6. Add festive topping
Pull the pan from the oven and immediately press the reserved M&Ms into the hot surface, spacing them so every square gets a few. The heat grabs them just enough to stay put without melting the color.
7. Cool and slice
Cool the brownies completely in the pan on a wire rack, about 45 minutes, then lift them out by the parchment and cut into 9 squares with a hot, dry knife. Wipe the blade between cuts for clean edges.
Delicious Variations
Peppermint Bark Brownies
Swap the M&Ms for crushed candy canes and white chocolate chunks, then drizzle melted white chocolate over the cooled top.
Salted Caramel Christmas Brownies
Swirl 1/3 cup of thick caramel sauce through the batter before baking and finish with flaky sea salt instead of candy.
White Chocolate Cranberry Brownies
Replace the chocolate chips with white chocolate chips and 1/2 cup dried cranberries for a tangy, snowy-looking version.
How to Store Christmas Brownies 🎅🎄
Refrigerator
Store cut brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week; chilled brownies get extra fudgy, which some people prefer.
Freezer
Wrap individual squares tightly in plastic wrap, then freeze in a zip-top bag for up to 3 months. Thaw at room temperature for about 1 hour before serving.
Reheating
A 10-second microwave pulse brings back that just-baked gooeyness; any longer and the chocolate chips turn molten and the edges toughen.
Frequently Asked Questions
Q: Why are my brownies cakey instead of fudgy?
Too much flour or too long in the oven is almost always the culprit, so weigh your flour and pull the pan when the center still looks slightly underdone. An extra egg yolk and melted (not creamed) butter also push the texture toward fudgy.
Q: Can I make Christmas brownies ahead of time?
Yes, they keep beautifully for up to 4 days at room temperature, and honestly they taste even better on day two once the fudge sets. Bake them the night before, cool completely, and store them airtight until you're ready to serve.
Q: Can I double this recipe for a 9×13 pan?
Yes, double every ingredient and bake in a parchment-lined 9×13-inch pan at 350F (175C) for 32 to 38 minutes. Start checking at 32 minutes, since a larger pan means a slightly different bake time.
Q: Do I have to use M&Ms, or can I use something else?
Any mix-in works, so use chopped peppermint bark, white chocolate chunks, or dried cranberries if that's what's in your pantry. Just reserve a handful for pressing on top, since stir-ins sink into the batter.
Q: How do I get that shiny, crackly top on brownies?
Whisk the sugar into the warm melted butter and cocoa for a full minute before adding the eggs, then whisk the eggs in vigorously. That dissolved sugar rises to the surface during baking and creates the thin, shiny crust.
If you bake these Christmas brownies this week, tell me in the comments whether your family fought over the corner pieces like mine do. Snap a photo with the red and green M&Ms glowing and tag me, because I genuinely love seeing your pans. And if the tops crack or the squares come out lopsided, that's still a win. You're doing better than you think.
Christmas Brownies 🎅🎄
Christmas Brownies are rich, fudgy cocoa squares topped with festive red and green M&Ms, the easiest holiday dessert you can bake and share.
🧂 Ingredients
- 10 tablespoons (140g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 2 large eggs plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1 cup (170g) semisweet chocolate chips
- 1 cup (200g) red and green M&Ms, divided
📋 Instructions
- 1Prep pan and oven — Heat the oven to 350F (175C) and line an 8×8-inch metal pan with parchment, leaving an overhang on two sides. Metal gives you chewier edges than glass, which bakes slower and can overcook the outside.
- 2Melt butter and cocoa — Melt the butter in a medium saucepan over low heat, then whisk in the cocoa powder and salt until it looks like glossy, dark mud, about 1 minute. Take it off the heat and let it cool for 5 minutes so the eggs don't scramble.
- 3Whisk in sugar and eggs — Whisk the sugar into the warm cocoa mixture for a full minute, then add the eggs, yolk, and vanilla and whisk hard for another 30 seconds until the batter looks thick and shiny. That sheen is the crackly top forming.
- 4Fold in dry ingredients — Switch to a spatula and fold in the flour just until the last streaks disappear, then fold in the chocolate chips and 2/3 cup of the M&Ms. Stop mixing the moment it comes together, because extra stirring develops gluten and makes the brownies tough.
- 5Bake until fudgy — Spread the batter in the pan and bake at 350F (175C) for 28 to 32 minutes, until the edges look set and slightly puffed and the center reads 200F (93C) on an instant-read thermometer. A toothpick in the middle should come out with moist crumbs, never wet batter.
- 6Add festive topping — Pull the pan from the oven and immediately press the reserved M&Ms into the hot surface, spacing them so every square gets a few. The heat grabs them just enough to stay put without melting the color.
- 7Cool and slice — Cool the brownies completely in the pan on a wire rack, about 45 minutes, then lift them out by the parchment and cut into 9 squares with a hot, dry knife. Wipe the blade between cuts for clean edges.
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.
