Fudgy M&M Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1¼ cups (285g) unsalted butter
02 -
2 ounces semi-sweet chocolate, chopped
03 -
1½ cups (300g) packed light brown sugar
04 -
¾ cup (150g) granulated sugar
05 -
4 large eggs, room temperature
→ Dry Ingredients
06 -
1 cup (100g) Dutch process cocoa powder
07 -
½ teaspoon salt
08 -
¾ cup (95g) all-purpose flour, spooned and leveled
→ Flavoring & Topping
09 -
3 teaspoons vanilla extract
10 -
⅔ cup M&M chocolate candies
# Instructions:
01 -
Preheat oven to 350°F. Line 8x8 pan with parchment paper, leaving overhang. Spray bottom with non-stick spray.
02 -
Create double boiler with 2 inches water. Melt butter, chocolate, and sugars together, stirring frequently until glossy but grainy. Remove from heat to cool slightly.
03 -
Whisk in eggs one at a time until mixture becomes lighter and shiny.
04 -
Stir in cocoa powder, salt, and vanilla until combined. Gently fold in flour until just a few streaks remain.
05 -
Pour batter into prepared pan, level top. Sprinkle M&M's over surface.
06 -
Bake 45-50 minutes until edges are set and toothpick 2 inches from edge has few crumbs. Don't overbake for fudgy texture.
07 -
Place pan on wire rack and cool completely before cutting into squares.
# Notes:
01 -
Can be frozen for up to 2 months
02 -
Test for doneness 2 inches from edge for accurate results
03 -
Don't overbake if you want fudgy rather than cakey brownies