Easy Chocolate M&M Brownies (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1½ cups white sugar, the regular granulated kind
02 - ½ cup powdered sugar, for that perfect texture
03 - 3 large eggs, straight from the fridge
04 - 1 egg yolk, for extra richness
05 - ½ cup unsalted butter, melted and slightly cooled
06 - ½ cup vegetable or canola oil
07 - 1 teaspoon pure vanilla extract

→ Dry Mix

08 - 1 cup all-purpose flour, spooned and leveled
09 - 1 cup unsweetened cocoa powder
10 - 1 tablespoon cornstarch, for that fudgy texture
11 - 1 teaspoon salt

→ Mix-ins

12 - ⅓ cup semi-sweet chocolate chips
13 - ¾ cup regular M&M's
14 - ½ cup mini M&M's

# Instructions:

01 - Turn your oven to 350°F and get it heating up. Take a 9x9 inch pan and give it a good coating of baking spray. Line the bottom and two sides with parchment paper, then spray again to make sure nothing sticks.
02 - In a bowl, whisk together your flour, cocoa powder, cornstarch, and salt until they're well combined. Set this aside for now.
03 - Using your mixer, beat both sugars, eggs, and the extra yolk on high for about 2 minutes until they're really well combined and a bit fluffy.
04 - Pour in your melted butter, oil, and vanilla. Mix these in on low speed. Now gradually add your dry ingredients, mixing just until everything comes together - don't overmix!
05 - Take the bowl off the mixer and fold in your chocolate chips and both sizes of M&M's using a spatula. Be gentle but make sure they're evenly distributed.
06 - Spread the batter evenly in your prepared pan. If you want, sprinkle some extra M&M's on top. Bake for 35-40 minutes - you want the edges set but the middle still a little underdone. It'll finish cooking as it cools.
07 - Put the pan on a cooling rack and let it cool completely before cutting into squares. Patience is key here!

# Notes:

01 - These brownies are extra fudgy when slightly underbaked - trust the process!
02 - For high altitude baking, add an extra tablespoon of flour to the recipe
03 - Pull your eggs and butter out 2 hours before baking for best results

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