Fudgy M&M Brownies

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I know there are ALOT of claims out on the wide world web, but I am here to make a BOLD one and claim that these are literally the best brownies you will eat. Whether you are a brownies edge eater or a fudgy middle piece eater, this is the brownie that replaces all brownies! With a fudgy base recipe packed full of m&m's topped with a thin layer of chocolate ganache, sprinkled with MORE m&m's.... phew.. have I got your attention yet? See the key to a good brownie is quality ingredients. We already know m&m's are the best ( sorry smarties I said what I said) but the real kicker is that the chocolate and the cocoa has to be of top quality! Mediocre chocolate= mediocre brownie.

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What equipment do I need to make Fudgy M&M Brownies

• 8" x 8" square cake tin

• stand mixer or hand mixer

• scale

• oven

• microwave or stove

• mixing bowls

• spoons

• baking paper

• oil spray

What ingredients do I need to make Fudgy M&M Brownies

• butter

• caster sugar

• brown sugar

• eggs

• cocoa

• dark chocolate

• flour

• vanilla

• salt

• m&m's

• cream

Some tips and tricks before you get started

• Make sure all ingredients are weighed ready to go, this makes the process of baking smoother

• Whip those eggs and sugars to absolute fluffiness! this ensures a great base for the rest of your ingredients and to ensure that paper thin crispy top (even though we are covering it with ganache)

• Use quality ingredients, ESPECIALLY chocolate. I used the green and black's dark 70% for both the brownie and the ganache.

• If you don't have a microwave, the butter and chocolate can be melted in a saucepan, stirring continuously

• The brownie needs to be completely cooled before adding the ganache on top.

• To add a bit of texture to the top, you can crush up some m&m's and sprinkle that on the ganache as well as the whole m&m's

Storage.

These brownies are best stored in the fridge in an airtight container for up to 1 week. The brownies are best (my opinion) eaten straight from the fridge however if you prefer them a bit warmer, just zap it in the microwave or leave it to come to room temperature.

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Fudgy M&M Brownies

Makes 16

Time: 1 hr15mins + cooling time

Ingredients

For the Brownie

185g butter

240g caster sugar

90g brown sugar

3 eggs

40g cocoa

150g dark chocolate

170g flour

1tsp vanilla

1tsp salt

150g m&m's

Chocolate ganache

120g dark chocolate

60g cream

50g m&m's

Instructions

1. Pre- oven to 180°C

2. Line an 8"x 8" square cake tine with baking paper, with a little overhang to make it easier to remove the brownie

3. In a stand mixer fitted with a whisk attachment, whisk together the eggs and sugars until light and fluffy. Approximately 3-4 minutes.

4. While the eggs and sugar are beating, melt together the butter and chocolate in the microwave in 30 second bursts until melted, alternatively this can be done in a saucepan on the stove. Whisk in the cocoa powder.

5. While the stand mixer is on the lowest speed, stream in the chocolate mixture to the egg and sugar mixture and mix on low until combined.

6. Add in the flour, salt and vanilla to the bowl and whisk on low until combined.

7. Add in the m&m's on low until they are evenly distributed.

8. Pour brownie mixture into the prepared cake tin and bake for 45-50 minutes depending on the level of fudginess you like, and until a skewer comes out with just a few sticky crumbs on it

9. Once the m&m brownie has finished baking allow it to cool completely in the tin, even stick it in the fridge once it has cooled significantly to speed up the cooling process.

10. Once the m&m brownie has cooled, make the ganache by combining the chocolate and cream in a microwave proof bowl and microwave in 30 second bursts until it melts and turns into a chocolate sauce, stirring in between bursts.

11. Pour the ganache over the brownie and use either a spoon or palette knife to spread it out evenly. It is only just a super thin layer so it will take a little bit to get it to all the edges. Sprinkle the m&m's on top.

12. Place the brownie back in the fridge for the ganache to set. Approximately 15-30 minutes. The freezer helps speed this process up.

13. Remove brownie from the tin and cut with a hot knife, wiping between slices to get clean lines. I prefer these brownies cold from the fridge but eat them however your heart desires, cold, warm, room temperature, there really isn't a wrong way to eat a brownie.