A sprinkle of red, white and blue M&M’s® is all you need to dress up your brownies this Fourth of July. This recipe starts with a box of everyone’s favorite brownie mix, so it’s the perfect dessert to make when you’re baking in the barebones kitchen of a vacation rental or cabin. And while its effortlessly adorable look and easy assembly are certainly good reasons to make this dessert, the best reason to make it is even simpler: everyone loves it! So don’t feel bad about skipping the flag cake this year—no one’s going to complain about a fudgy brownie made complete with an extra chocolaty touch!
Red, White and Blue M&M's® Brownies
- Prep Time 10 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 3
Ingredients
- 1 box Betty Crocker™ Fudge Brownie Mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1 1/2 cups M&M's® chocolate candies red, white and blue
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
-
Step2Make batter as directed on brownie mix box. Spread in pan. Bake 13 minutes.
-
Step3Sprinkle candies over partially baked brownie. Bake 11 to 13 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
Nutrition
190
Calories
9g
Total Fat
1g
Protein
27g
Total Carbohydrate
20g
Sugars
Nutrition Facts
Serving Size: 1 Brownie
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 6%
- Sodium
- 75mg
- 3%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 20g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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