Can I use different colored M&M’s for other holidays?

Absolutely! While this recipe uses red and pink M&M’s for a festive Valentine’s Day look, you can swap them out for any color to suit different holidays or celebrations. Green for St. Patrick's Day, orange for Halloween, or even blue for a baby shower! The possibilities are endless.

How can I make these brownies gluten-free?

To make these brownies gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Be sure to choose a high-quality flour mix that works well in baking, as this will maintain the rich and fudgy texture of the brownies.

Can I freeze these Valentine’s Day brownies?

Yes! These brownies freeze very well. After they’ve cooled completely, store them in an airtight container or wrap them tightly in plastic wrap. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature before serving.

What’s the best way to store leftover brownies?

Store leftover brownies in an airtight container at room temperature. They will stay fresh for up to five days. If you want to keep them for longer, freezing them is a great option.

Valentine’s Day Brownies – Quick and Delicious Recipe

Description

These Valentine’s Day brownies are the perfect treat for your loved ones. Fudgy and rich with a combination of M&M’s and chocolate chips, this recipe is sure to impress everyone at your celebration.

Ingredients

Scale

1/2 cup (115 grams) unsalted butter, melted and slightly cooled
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (65 grams) all-purpose flour, spooned & leveled
1/2 cup (45 grams) cocoa powder, sifted
1/4 teaspoon salt
1/2 cup (95 grams) semi-sweet chocolate chips
1/2 cup M&M’s (red and pink for Valentine’s Day)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or aluminum foil for easy removal.
In a large bowl, whisk together the melted butter and sugar until fully combined.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Pour the brownie batter into the prepared pan, spreading it evenly. Sprinkle the M&M’s on top.
Bake for 25-30 minutes or until the edges start to pull away slightly from the pan and the center looks set. The brownies should be soft and fudgy.
Let the brownies cool completely before slicing them into squares.

Notes

Don’t overbake the brownies. They are done when the edges start to pull away from the pan and the center is set but still soft.
Allow the brownies to cool completely before slicing them to make them easier to cut.
If you want to make these brownies gluten-free, use a gluten-free flour blend instead of all-purpose flour.
For an egg-free version, replace the eggs with flaxseed meal or a commercial egg replacer.

Nutrition

Serving Size: 1 brownie
Calories: 200
Sugar: 20g
Sodium: 50mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 40mg