This M&M Cake has the ultimate twist - and is thick, chewy, buttery and undeniably delicious! M and M Cake is fun for every occasion including birthdays, Valentine's Day, Mother's Day and so much more!
white granulated sugar
all purpose flour
Preheat oven to 350°F. Grease baking dish.
In a saucepan over medium heat, melt butter. Swirl until brown in color and it has a nutty aroma. Remove from heat and allow to cool.
Meanwhile, in a large mixing bowl or stand mixer, combine sugar, brown sugar, and vanilla in a mixing bowl. Gradually blend in cooled brown butter.
Gently blend in eggs, careful not to over mix, until just combined.
Sprinkle baking soda, baking powder, salt and flour over mixture and fold until combined.
Allow batter to cool slightly and fold in M&Ms.
Scoop dough into greased baking dish or pan until just over half full. (You can freeze excess dough).
Press M&M's into the top of the cake and bake 15 - 20 minutes or until golden brown, depending how thick your cake is.
Allow butter to cool.
To prevent edges from over baking, don't press dough all the way to the edges. Allow 1/2" perimeter. Bring it to It will spread.
For perfect M&M's you can press them in IMMEDIATELY after baking, I put them in before, but don't mind a few cracks.
How to Store
At Room Temperature
- Cover with plastic wrap or store in an airtight container up to 3 days at room temperature. Add a piece of bread to the container to soften, if needed.
- Refrigerate in an airtight container up to 7 days.
- Freeze in an airtight container and covered in plastic wrap to prevent odors from seeping in, up to 3 months.
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