M&M Easter Egg Marshmallow Fudge Brownies

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 one 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. 

M&M Easter Egg Marshmallow Fudge Brownies

Author: Kim Lange

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

1. Preheat oven to 350 degrees.
2. Prepare 9×13 pan lining with aluminum foil and lightly grease foil.
3. 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.
4. Using a large whisk, lightly beat eggs in a large mixing bowl.
5. In another bowl, add sugar and salt and mix then add to egg mixture until just incorporated.
6. Whisk in the melted chocolate/butter mixture and the vanilla together briefly.
7. In another bowl, whisk together the flour and cocoa powder together well.
8. Sift flour mixture over batter and mix together.
9. Pour batter into prepared pan, spreading evenly and bake for 24 minutes.
10. Remove pan from oven and add sprinkle marshmallows over brownies and transfer back to bake for an additional 6 minutes.
11. Sprinkle chocolate chips and M&M Easter Egss on top and place back in over for 1 minute.
12. Transfer pan to cooling rack.

To Make Chocolate Drizzle

1. 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.
2. Let brownies sit for 15 minutes and then refrigerate until ready to serve.
3. Remove brownies from pan by lifting out foil and then cut brownies and devour!

Notes

12 large or 24 small. Divide recipe in half for 8×8 or 9×9 pan.

I adapted this recipe from the “Rocky Road Kill Brownies” from Connie Weis’s Extreme Brownies book on Amazon. I’ve also adapted these ‘Kiss Me’ Red Velvet Brownies and these Kick-Ass Lemon Cream Cheese Blondies too.