Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture looks slightly shiny and glossy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the batter is smooth and ribbons off the whisk.
- Sift in the flour, cocoa powder, and salt. Use a spatula to gently fold the dry ingredients into the wet ones until just combined, avoiding overmixing.
- Fold in about half of the Valentine’s Day M&Ms and all the chocolate chips (if using) to distribute them evenly in the batter.
- Pour the batter into the prepared baking pan and spread it out evenly with the spatula.
- Sprinkle the remaining M&Ms over the top and press them down lightly so they are partially embedded but still visible on the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake.
- Let the brownies cool completely in the pan on a wire rack. Then, lift them out using the parchment paper and slice into 16 squares.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18g
Notes
Use room temperature eggs for better emulsification and texture. For a shiny top crust, whisk the sugar and butter vigorously. Store in an airtight container at room temperature for up to 4 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat in the microwave for 15 seconds if desired.
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