Cake Mix Brownies With M&Ms
Let’s not overthink dessert. These Cake Mix Brownies are proof that a box of cake mix, a stick of butter, and a little chocolate chaos can deliver big brownie energy with almost zero effort. Five minutes of prep, one bowl, and no mixer drama.
And yes—we’re using butter, not oil, because butter makes everything better. It deepens the chocolate flavor, keeps the center fudgy, and gives you those irresistible chewy edges. If shortcuts had a glow-up, this would be it.
Perfect for bake sales, weeknight cravings, or when you need a guaranteed win that doesn’t involve a sink full of dishes.
Why This Recipe Works
- Cake mix = consistency. You get a reliable structure without measuring a dozen dry ingredients.
- Butter over oil. Richer flavor, better texture, no regrets.
- M&Ms on top. Color, crunch, and a little nostalgia in every bite.
- Fudgy by design. Set edges, soft center—exactly how brownies should behave.
Ingredients
- 1 box chocolate cake mix (15.25 oz; Devil’s Food recommended)
- ½ cup (1 stick) salted butter, melted
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup mini M&Ms, divided
Directions
- Preheat oven to 350°F.
- Butter and line a 9×9 baking dish with parchment paper.
- In a bowl, combine cake mix, melted butter, and eggs until fully mixed.
- Fold in the chocolate chips and ½ cup of the M&Ms.
- Spread batter evenly in the prepared pan.
- Sprinkle remaining M&Ms over the top.
- Bake 23–25 minutes, until edges are set and the center is soft (not jiggly).
- Cool completely in the pan before slicing.
Baker’s Notes (Read These—They Matter)
- Cooling is not optional. Letting the brownies cool fully helps them set and gives you cleaner slices.
- They’re supposed to be fudgy. The middle will look soft when done—that’s the point.
- Pan swaps change bake time.
- 8×8 = thicker brownies, longer bake
- 9×13 = thinner brownies, shorter bake
- Storage:
- Room temp (airtight): 3–5 days
- Fridge: up to 1 week
Cake Mix Brownies
Fudgy Cake Mix M&M Brownies made with melted butter for richer flavor and chewy edges. A one-bowl, 5-minute prep dessert that delivers bakery-style brownies with colorful M&Ms and zero stress.
Ingredients
Method
- Preheat oven to 350°F.
- Butter and line a 9×9 baking dish with parchment paper.
- In a bowl, combine cake mix, melted butter, and eggs until fully mixed.
- Fold in chocolate chips and ½ cup of the M&Ms.
- Spread batter evenly in the prepared pan.
- Sprinkle remaining M&Ms over the top.
- Bake 23–25 minutes, until edges are set and the center is soft (not jiggly).
- Cool completely in the pan before slicing.
Nutrition
Notes
Nutrition information is an approximation and will vary depending upon brands used.
Tried this recipe?
Let us know how it was!Easy Variations (Because Options Are Fun)
- Rocky Road Brownies – Swap M&Ms for mini marshmallows and chopped almonds. Add marshmallows during the last 5 minutes so they stay fluffy, not vaporized.
- Mississippi Mud Brownies – Top with mini marshmallows right after baking, let them melt slightly, then drizzle with warm chocolate frosting or ganache. Decadent? Yes. Excessive? Also, yes—in the best way.
- Nut Lover’s Version – Fold in chopped pecans or walnuts for crunch and balance.
- Different Chocolate Vibes – Use milk chocolate chips, dark chocolate chunks, or chopped chocolate bars. This recipe does not judge.
- Seasonal M&Ms – Holiday colors, peanut M&Ms, caramel M&Ms—live your life.
Serving Ideas
- Warm with vanilla ice cream
- Drizzled with chocolate or caramel sauce
- Cut into bite-sized squares for parties (dangerous, but effective)
Last Bite
Leave a comment below and settle the debate: chewy edges or gooey center? Bonus points if you admit to sneaking a warm corner piece.
