Hello my fellow travellers,
I’m on an M&M roll! These brownies had drops of M&M chocolates, which I hoped would stay afloat but unfortunately sank to the bottom and the color bled so it looked like I added a peacock to this recipe!
I’ve been making brownies for a long while and I must say, the best secret to baking a consistently chewy, fudgey brownie (as opposed to cakey brownie) is mix all the ingredients by hand. This step is crucial, so you don’t whip too much air into the batter, otherwise you’ll end up with a cake…and nobody wants a cake when you promised brownies. These brownies are so delicious and everyone just snatched them up.
You can always sub M&M’s for chocolate chips OR melt real dark chocolate (70% cocoa) and fold into batter. By the way, these brownies don’t need frosting. You will not be disappointed!
Bakes in a 8 inch dish (12-16 brownies depending on how big you cut them :P)
1/2 cup butter, melted
Little less than 1 cup of sugar
1 teaspoon vanilla extract
1/3 cup sweetened cocoa powder (I like Ghirardeli)
1/4 all purpose flour
1/4 whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
- Preheat oven to 350 degree celsius and grease pan with butter and flour.
- All steps should be done with hand + spatula. Fold in all ingredients slowly! Melt butter and take off heat. Put sugar in a large bowl and mix in butter. Mix well. Add eggs one at a time and vanilla extract.
- In a separate bowl, add flour, cocoa powder, salt, and baking powder. Mix together with a whisk.
- Slowly add to the wet ingredients and continue to fold in until well combined. Pour into pan and drop in M&Ms (or chocolate chips if you desire). Bake for 25 to 30 minutes.