Red Velvet 4th of July Brownies
M and M brownies are always a crowd-pleaser, rich, chewy, and packed with chocolatey flavor. For the 4th of July, these classic treats get a festive twist with red, white, and blue M&M’s that match the patriotic spirit.
Equipment
- 8x8 Baking Dish
- Saucepan
Ingredients
- ½ cup unsalted butter (browned)
- ¼ cup chocolate chips
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- Red Food Dye (optional)
- ½ cup cocoa powder
- ½ cup all purpose flour
- ½ cup M&ms (Red, white and blue)
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides.
- In a small saucepan over medium heat, melt the butter until it turns golden brown and smells nutty. Immediately pour it into a large mixing bowl with the chocolate chips. Let sit for 1 minute, then stir until smooth and fully melted.
- Add the granulated sugar, brown sugar, and salt. Whisk until the mixture is well combined and slightly glossy. Add the eggs and vanilla extract, then whisk again until the batter is smooth.
- If using food coloring, add a few drops and mix until the color reaches a deep red tone.
- Gently fold in the cocoa powder and flour until no dry spots remain and the batter becomes thick. Add a little more red food coloring if needed to achieve a deeper color.
- Stir in most of the red, white, and blue M&M’s, reserving a handful for topping. Spread the batter into the prepared pan and smooth the top. Press the remaining M&M’s into the surface.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from the oven and allow the brownies to cool completely in the pan.
- Once cooled, lift out using the parchment paper and cut into squares. Serve and enjoy!
Notes
Browning the butter adds extra flavor—keep an eye on it to avoid burning.
• Letting the butter and chocolate sit for a minute helps them melt together smoothly.
• The batter should be thick—don’t overmix or the brownies may turn out cakey.
• Add food coloring gradually; the color deepens as you mix in the cocoa and flour.
• For clean edges, cool completely before cutting.
• You can swap in mini M&M’s or peanut M&M’s if preferred.
• Letting the butter and chocolate sit for a minute helps them melt together smoothly.
• The batter should be thick—don’t overmix or the brownies may turn out cakey.
• Add food coloring gradually; the color deepens as you mix in the cocoa and flour.
• For clean edges, cool completely before cutting.
• You can swap in mini M&M’s or peanut M&M’s if preferred.
Nutrition
Calories: 319kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 89mgSodium: 161mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 408IUCalcium: 35mgIron: 2mg
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