Make a batch of chewy, gluten-free M&M brownies — rich, glossy-on-top brownies studded with colorful M&Ms. These are an easy and fun gluten-free dessert for any occasion.
When I went to college I started baking almost everything from scratch. It was a great way to learn what was worth the effort (hello, homemade pasta sauce) and what wasn’t (bye-bye crackers). These days I don’t make everything from scratch, but brownies are one thing I almost always bake myself. Homemade gluten-free brownies taste fantastic and aren’t much slower than a boxed mix.
These gluten-free chocolate M&M brownies are a perfect example: a few pantry staples mixed in minutes, colorful M&Ms pressed on top, and into the oven they go. Out come chewy, chocolatey brownies with glossy tops and a playful pop of candy — adorable and delicious.
They’re worth the extra five minutes to mix, and they’re perfect for holidays, movie nights, parties, and everyday treat needs.
Here’s what you’ll need to make these easy gluten-free M&M brownies.
Simple Ingredients To Start
- Butter & oil. A mix of butter and a neutral oil helps create a chewy texture. Oil is fully fat while butter contributes flavor; together with chocolate and cocoa powder they produce a lovely chew.
- Sugar. Dissolving the sugar into the warm chocolate-butter mixture is key to a glossy, crackly brownie top. Don’t rush this step.
- Chocolate chips. This recipe uses chocolate chips twice: some are melted with the butter and oil, and the rest are folded into the batter. Use a good-quality chip for best results.
- Eggs & an extra yolk. Two eggs plus an additional yolk give the brownies the right density and chew.
- Vanilla. Enhances the chocolate flavor.
- Gluten-free measure-for-measure flour. Use a reliable 1:1 gluten-free flour blend and measure accurately (weighing or scoop-and-level) to avoid dry or cakey brownies.
- Unsweetened cocoa powder. Cocoa deepens the chocolate flavor and helps balance the fat-to-dry ratio for chewiness.
- Salt. A little kosher salt brightens and balances the sweetness.
- Baking powder. A small amount keeps the brownies from becoming too dense; make sure it’s fresh.
- M&Ms. Mini M&Ms distribute nicely across the surface, but regular or seasonal colors work too — great for holidays or celebrations.
Ingredient Check: Are M&Ms Gluten-Free?
Many varieties of M&Ms are gluten-free, but not all seasonal or specialty flavors are guaranteed gluten-free. Always check packaging or manufacturer notes for the specific variety you plan to use.
How To Make Gluten-Free M&M Brownies, Step By Step
The full recipe with amounts and tips is included in the recipe card below.
- Preheat and prepare the pan. Heat the oven to 325°F. Line an 8×8-inch metal pan with parchment paper and set aside.
- Melt butter, oil, sugar, and chocolate. In a medium saucepan over low heat, combine butter, oil, sugar, and 2/3 cup chocolate chips. Stir until the chips melt; remove from heat. The sugar may still look slightly grainy — that’s okay.
- Beat in eggs and yolk. Whisk in the eggs and extra yolk one at a time, stirring to fully incorporate each before adding the next.
- Add vanilla. Stir in the vanilla extract.
- Mix the dry ingredients. Add the gluten-free flour blend, cocoa powder, salt, and baking powder. Stir until just combined — don’t overmix.
- Fold in the remaining chocolate chips. Add the second 2/3 cup of chocolate chips and fold to distribute evenly. Transfer the batter to the prepared pan and smooth the top.
- Top with M&Ms. Press M&Ms onto the surface, spacing them evenly for a pretty finish.
- Bake and cool. Bake 25–30 minutes, until the center no longer jiggles and the edges look set. Avoid overbaking to keep them chewy. Cool at least 30 minutes before slicing; chilling fully yields the neatest cuts.
- Slice and store. Cut into 9 large, 12 medium, or 16 small pieces. Store leftovers in the fridge for 2–3 days or freeze in an airtight container for up to 2 months.
Mix It Up — Dress Them Up For Holidays & Special Occasions
- Valentine’s Day: Red, pink, and white M&Ms add a festive touch.
- Spring & Easter: Pastel candies look soft and seasonal.
- 4th of July: Red, white, and blue M&Ms create a patriotic look against dark brownies.
- Halloween: Use orange, green, and purple mixes or fall tones for a spooky or autumnal vibe.
- Christmas: Red and green M&Ms are classic for holiday trays.
- Birthdays & events: Customize colors with single-color bags or special-order blends for a personalized treat.
Note: Not every seasonal or limited-edition M&M is gluten-free. Check the specific product’s labeling if gluten-free status is important.
FAQ + Tips For The Best Gluten-Free M&M Brownies
Are M&Ms gluten-free? Many varieties are, but always verify the specific product and packaging to be sure.
Regular or mini M&Ms? Minis distribute across the batter more evenly and create a colorful, balanced top. Regular M&Ms are great for a bolder look.
How to make chewy gluten-free brownies? The balance of fat, chocolate, and dry ingredients is crucial. This recipe aims for that chewy, slightly glossy texture rather than fudgy or cakey.
A Few Brownie Tips For Success
- Dissolve the sugar properly. Melt the sugar a bit with the butter and chocolate and then beat in the eggs one at a time to help the sugar dissolve and produce the shiny top.
- Avoid overbaking. Look for set edges and a center that no longer jiggles. Residual pan heat will finish setting the brownies as they cool.
- Use quality chocolate. Better chocolate chips improve flavor and texture. Choose the best you can within your budget.
- For neat slices, chill first. Cooling the brownies thoroughly or chilling briefly yields cleaner cuts. If cutting warm, wipe the knife between slices.
Chewy Gluten-Free M&M Brownies
12 -16 brownies
Ingredients
- 1/4 cup butter (57 g / 4 Tbsp)
- 1/4 cup neutral oil (avocado, grapeseed, or canola)
- 1 cup sugar (200 g)
- 2/3 cup semisweet or dark chocolate chips (113 g / 4 oz)
- 2 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup gluten-free measure-for-measure flour, weighed or scooped & leveled (90 g)
- 1/4 cup unsweetened cocoa powder (25 g)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2/3 cup additional semisweet or dark chocolate chips (113 g / 4 oz)
- 1/3–1/2 cup mini M&Ms (milk or dark chocolate candies)
Instructions
- Preheat and prep: Preheat oven to 325°F. Line an 8×8″ metal pan with parchment paper.
- Melt the fats and chocolate: In a medium saucepan over low heat, melt the butter, oil, sugar, and 2/3 cup chocolate chips. Stir until melted, then remove from heat. A slightly grainy sugar appearance is okay.
- Incorporate the eggs: Whisk in the eggs and extra yolk one at a time until fully blended.
- Add vanilla: Stir in vanilla extract.
- Add dry ingredients: Mix in the gluten-free flour, cocoa powder, salt, and baking powder until just combined.
- Fold in chips: Stir in the remaining 2/3 cup chocolate chips. Transfer batter to the prepared pan and smooth the top.
- Top with M&Ms: Press M&Ms evenly onto the surface of the batter.
- Bake and cool: Bake 25–30 minutes, until the center no longer jiggles and edges look set. Cool at least 30 minutes; chilling yields neater slices.
- Slice and store: Cut into 9, 12, or 16 pieces. Store in the fridge 2–3 days or freeze up to 2 months.
Notes
- Gluten-free flour: A King Arthur-style measure-for-measure 1:1 blend is recommended. If you use another blend, make sure it contains xanthan gum for structure.