These brownies are copy cat brownies to the ones you use to eat as a kid out of the box. They are so rich, fudgey, and gooey you will love them! I doubled the recipe below and made two 9X13 pans so I could have thinner brownies. If you want more and want to keep them thicker, double the recipe and put them in a 9X13.
- 3/4 cp. unsalted butter (1 1/2 sticks), melted
- 2 large eggs
- 1 cp. granulated sugar
- 2/3 cp. light brown sugar, packed
- 2 T coffee or water (coffee leftover from the morning brew is fine)
- 2 t. vanilla extract
- 3/4 cp. unsweetened natural cocoa powder or dark cocoa powder
- 1 t. instant espresso granules (make sure it’s instant so it dissolves)
- 3/4 cp. all-purpose flour
For the Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup half-and-half or milk (I used milk)
- 1 cup MnM minis
- Pre-heat oven to 350 degrees F. Line a 9X9 baking pan with cooking spray and flour; set aside.
- In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
- Add the eggs, sugars, coffee, vanilla, and whisk to combine.
- Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
- Add the flour and stir until it’s just incorporated; don’t overmix.
- Pour batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for 25 to 29 minutes, or until top has just set, isn’t jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgey moist crumbs, but no batter.
- I baked mine for 26 minutes. Allow brownies to cool completely in pan. While brownies cool, make the ganache.
- For the Ganache – Add chocolate chips to a medium, microwave-safe bowl and heat on high power for 1 minute to soften chips. They won’t be melted, this is okay. Don’t stir; set bowl aside.
- Heat cream or milk in a glass measuring cup or microwave-safe bowl until it begins to bubble and show signs of just beginning to boiling, about 1 minute on high power.
- Pour cream over chocolate chips and let stand for 5 to 10 minutes.
- With a whisk, beat mixture until silky, smooth, and combined. If your mixture isn’t smoothing out, heat in 15-second bursts in the microwaves until it can be stirred smooth.
- Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don’t have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
- Evenly sprinkle with M&Ms.
- Cover pan with a sheet of foil and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; feel free to make these in advance and store them in the fridge; they get better with time. Brownies will keep airtight for 1 week at room temperature, for 2 weeks in the refrigerator, and for up to 6 months in the freezer. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative.
Adapted from AverieCooks.com