Spring Celebration Brownies
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This week feels extra special, and I’ve got more than one reason to celebrate! First, spring has finally arrived here in Utah, and with the sunshine and blooming tulips, I’m crossing my fingers that it’s here to stay. Second, I’m thrilled to share that tomorrow marks my three-year blogiversary—three years of sharing recipes, stories, and sweet moments with all of you. And to top it off, Easter is this Sunday, bringing with it all the joy, color, and togetherness that makes this season so meaningful. With so much to be grateful for, I thought it was only fitting to kick off the festivities with something fun, festive, and undeniably delicious: Spring Celebration Brownies!
These M&M brownies are a dreamy combination of textures and flavors that scream springtime indulgence. They start with a rich, fudgy, classic brownie base—dense, chocolatey, and perfectly moist. Then comes a layer of gooey, melted marshmallow that adds a sweet, sticky contrast. To make them pop with seasonal charm, I sprinkle on pastel-colored holiday M&M candies, which add a delightful crunch and a burst of color.
And just when you think they couldn’t get any better, a drizzle of silky chocolate ganache ties it all together in the most decadent way. The best part? They’re made with a boxed brownie mix, so they come together quickly and easily—leaving you more time to enjoy the celebration. Trust me, these are the kind of treats that disappear fast and leave everyone asking for the recipe!
Ingredients for Spring Celebration Brownies
- FUDGE BROWNIE MIX
- WATER, VEGETABLE OIL AND EGGS CALLED FOR THE BROWNIE MIX
- MINIATURE MARSHMALLOWS
- PASTEL M&M CANDIES
- SEMI-SWEET CHOCOLATE CHIPS
- CREAM
Instructions for Spring Celebration Brownies
Preheat and prep your pan – Set your oven to 350°F (or 325°F if you’re using a dark or nonstick pan). Line a 9-inch square baking pan with foil or parchment paper, letting the edges hang over two sides to create easy lift handles. Lightly spray just the bottom of the foil with nonstick cooking spray.
Bake the brownie base – In a large bowl, prepare your favorite boxed brownie mix according to package directions for a 9-inch pan. Pour the brownie batter into your lined pan and bake for about 38 minutes, or until the center of the brownies is set and a toothpick comes out with just a few moist crumbs.
Add the marshmallow layer – Once the brownies are baked, sprinkle a generous layer of mini marshmallows over the top. Return the pan to the oven for just a few minutes—watch closely!—until the marshmallows puff up and become soft and gooey.
Decorate with candy – Remove the pan from the oven and immediately sprinkle on pastel M&M candies. You can toss them on casually, or take a few extra minutes to arrange them evenly with the colored sides facing up for a pretty, polished look. (I went the extra mile—it’s worth it!)
Make the ganache drizzle – In a small microwave-safe bowl, combine chocolate chips and heavy cream. Microwave uncovered on high for 10 seconds, then stir. Continue microwaving in 5-second intervals, stirring each time, until the melted chocolate is smooth and glossy. Drizzle the ganache over the brownies for a rich finishing touch.
Cool and cut – Let the brownies cool completely—about 1½ hours—so the layers can set. Use the foil to lift them out of the pan. Spray a sharp knife with nonstick spray and cut into 16 squares (4 rows by 4). A knife as wide as your pan works best for clean, even cuts.
Frequently Asked Questions
Can I use a homemade brownie recipe instead of a mix?
Absolutely! If you have a favorite homemade brownies recipe, feel free to use it as the base. Just make sure it’s suited for a 9-inch square pan and has a fudgy texture to complement the marshmallow and ganache layers.
What kind of marshmallows work best?
Mini marshmallows are ideal—they melt quickly and evenly across the surface. If you only have large marshmallows, you can chop them into smaller pieces before sprinkling them on top.
Do I need to arrange the M&Ms carefully?
Not necessarily! You can scatter them casually for a fun, playful look, or take a few extra minutes to arrange them with the colored sides facing up for a more polished, photo-ready finish. Either way, they’ll taste delicious.
Can I make these ahead of time?
Yes! These chewy brownies can be made a day in advance. Just store them in an airtight container at room temperature. The marshmallow layer may soften slightly, but the flavors will still be fantastic.
Can I freeze these brownies?
You can freeze them, but note that the marshmallow layer may change texture slightly. If freezing, wrap tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
How do I get clean cuts with the sticky marshmallow layer?
Let the brownies cool completely before cutting—about 1½ hours. Use a sharp knife sprayed with nonstick cooking spray, and wipe the blade between cuts for neat edges. A wide knife works best for even rows.
Can I use different candies or toppings?
Definitely! Try pastel sprinkles, chopped chocolate eggs, or even crushed graham crackers for a fun twist. The ganache drizzle pairs well with lots of spring-inspired toppings.
Can I double the recipe for a larger crowd?
You can! Use a 9×13-inch pan and double all ingredients. Baking time may need to be adjusted slightly—start checking around 40–45 minutes for doneness before adding marshmallows.
FOR MORE RECIPES LIKE THIS, TRY:
- Chocolate Frosted Brownies
- Marshmallow Brownie Cookies
- Frosted Chocolate Marshmallow Brownies
- Easy S’mores Cookies
Spring Celebration Brownies
Real Mom Kitchen
Equipment
Ingredients
- 18.3 oz pkg fudge brownie mix (I used Betty Crocker)
- Water, vegetable oil, and egg called for on brownie mix box
- 2 cups miniature marshmallows
- ½ cup pastel-colored candy-coated chocolate candies M&M's
- 3 Tbsp semisweet chocolate chips
- 1 tsp cream
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Line a 9-inch square pan with foil allowing it to hang over two sides of the pan. Spray the bottom only with cooking spray.
- Prepare the brownie according to the box directions and pour it into the prepared pan. Bake brownies as directed on the box for a 9-inch pan size (about 38 minutes).
- Sprinkle with marshmallows and return to the oven for a few more minutes until marshmallows are puffy.
- Remove from the oven and sprinkle with candies. You can just throw them on or take the time like I did to make sure the colors were evenly distributed along making sure that the plain side of each candy was facing up.
- In small microwavable bowl, microwave chips and cream uncovered on High for 10 seconds and stir. Microwave in 5 second intervals, stirring each time until chips and melted.
- Drizzle over bars. Cool completely, about 1 1/2 hours. Remove brownies from pan using the foil. Using a knife sprayed with non-stick cooking spray cute brownies into 4 x 4 rows. This works best if you have a knife that is as wide or wider than the pan of brownies. Makes 16 brownies.
Nutrition
Recipe adapted from Betty Crocker.
