A homemade version of the pre-packaged frosted brownies from the grocery store!
Prep Time25 mins
Cook Time29 mins
Chilling time2 hrs
Total Time54 mins
- 3/4 cup (1 and 1/2 sticks) unsalted butter melted
- 2 large eggs
- 1 cup granulated sugar
- 2/3 cup light brown sugar packed
- 2 Tablespoons coffee or water
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder I used Hershey's Dark
- 1 teaspoon instant espresso granules optional but recommended
- 3/4 cup all-purpose flour
- 1 adn 1/2 cups semi-sweet chocolate chips
- 1/2 cup half-and-half or cream
- 1 cup M&M candies can use mini M&Ms as well
Make the brownies
Preheat your oven to 350 degrees F. Line an 8x8 or 9x9 inch square baking pan with aluminum foil and set aside (I used a silicone 8x8 baking pan and did not spray or line with aluminum foil).
In a large bowl, melt the butter in the microwave. Then mix in the eggs, sugars, coffee (or water) and vanilla.
Add the cocoa powder, instant espresso (if using), and mix the batter with a spatula until the batter uniform and smooth. Finally, add the flour in small increments and gently mix with your spatula until the flour disappears. You don't want to overmix your batter.
Transfer the batter into your prepared pan and smooth the top with a spatula. Bake in your preheated oven for about 25 to 29 minutes or until a toothpick inserted in the center comes out clean. Turn off the oven, remove the brownies from the oven and let them cool in the pan at room temperature.
Make the ganache
In a medium bowl, microwave the chocolate chips for 1 minute (they might not be fully melted, but that's OK - just let them hang out and rest, but do NOT stir them).
In a small bowl, microwave the cream for 1 minute. Pour the cream over the somewhat-melted chocolate chips and let the two ingredients rest. Again, do NOT stir them.
Using a hand whisk or a lot of elbow grease with a spatula, mix the chocolate and cream together until you achieve a smooth and silky ganache. If the chocolate has fully melted by this point, you can pop the entire mixture into the microwave for about 15 seconds and continue to stir. If the chocolate still isn't melted, microwave for an additional 15 seconds at a time.
Once the brownies are cool, pour the ganache over the brownies and use a rubber or silicone spatula to even out the ganache layer. Add the M&Ms on top of the ganache and cover with aluminum foil. Place the brownies in the refrigerator for at least 2 hours or until the ganache has hardened - it should not longer be liquidy.
The brownies can be stored in an airtight container for about 1 week at room temperature, up to 2 weeks in the refrigerator, and about 6 months in the freezer.
Source: Averie Cooks