Chocolate lovers unite, do I have the ultimate brownie recipe for you! These Red Velvet M&M Brownies are based off my viral Red Velvet Brownie recipe but packed with colorful M&Ms and topped with a drizzle of white chocolate. The recipe was created to imitate those boxed Ghirardelli brownies we would make for special occasions growing up and these truly are an exact copycat! If you’re a fudge chocolate lover, this recipe is meant for you!
Recipe tips
- Chocolate: I found the only way to make these taste like an exact Ghirardelli copycat is to use their products! Their cocoa powder and baking chocolate can be found in most grocery stores in the baking aisle. If you have another type you can use it and they will still be delicious!
- Red food dye: Did you realize that red velvet is just chocolate cake dyed red? For this recipe I use a gel food dye and use between 2-3 teaspoons. I suggest mixing it in with the sugars and egg because it’s the easiest to incorporate then.
- Baking pan: for this recipe I use a 9×13 metal baking pan. I have also used an 8×12 or 7×11, but always use a metal baking pan! They create the best texture for most baked goods.
If you end up trying this recipe please leave a comment and rating below! If you’re looking for other brownie recipes, click here!
Red Velvet M&M Brownies
These Red Velvet M&M Brownies are a perfect copycat of the Ghirardelli boxed brownies! They are super rich, fudgy and packed with M&Ms and chocolate chips! If you're a chocolate lover, this recipe is for you!
Ingredients
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 2-3 tsp red food dye
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder
- ½ cup bittersweet Ghirardelli chocolate chips
- ¾ cup M&Ms
- ¼ cup melted white chocolate
Instructions
- Preheat the oven to 350°. Grease the 9×13 inch metal pan and set aside. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla, eggs and red food dye and beat for 30 seconds, until the batter becomes a lighter brown.
- Sift in the flour, cocoa powder and salt. Mix lightly until just combined. Bake for 22-25 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5 minutes longer. Remove from the over and let cool completely before drizzling with melted white chocolate.
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