My dad got me and Jeff custom M&Ms for our 4th of July wedding and there were ample leftovers.
So I made brownies. With M&Ms. It sounded like a good idea at the time.
I took it too far. There is a reason why brownie mix-ins are typically unsweetened. Eating these brownies, I feel like Will Ferrel's character Dr. Rick Marshall in Land of the Lost. He explains, as he is eating a doughnut filled with M&Ms, that this way, after he eats his doughnut he won't have to eat a handful of M&Ms.
My advice- make the brownies sans chocolate candies. Or just eat this version in tiny portions. With rich, slightly bitter coffee. Unless you like stomach aches.
the best brownies with M&Ms
makes 1-9x13 pan
adapted from www.browneyedbaker.com
1 1/4 c AP flour
1 teaspoon salt
2 Tablespoons cocoa powder
11 oz bittersweet chocolate chips
1 c butter, browned and slightly cooled
1 Tablespoon strong brewed coffee
1 1/2 c granulated sugar
1/2 c brown sugar, packed
5 eggs, room temperature
2 teaspoons vanilla extract
1 c m&m candies**
** or 1 c mix-in of choice
- - -
*pre-heat oven to 350
1. Brown butter and set aside
2. Melt bittersweet chocolate over a double broiler; whisk in butter
3. Add sugars to butter mixture and whisk to combine
4. Add eggs one at a time, mixing until just incorporated
5. Fold in flour, cocoa powder and salt until mixture comes together (a few lumps and bumps are fine)
6. Toss 1/2 c of the m&m's with a teaspoon of flour; fold them into the batter (the flour will prevent the candies from sinking to the bottom of the pan)
7. Pour batter into a 9x13" baking pan that has been lined with aluminum foil and lightly misted with cooking spray
8. Sprinkle remaining m&m candies on the top of the batter
9. Bake at 350 for 30 minutes, rotating the pan 180 degrees after the first 15 minutes (do not over-bake)
10. Allow brownies to cool completely before cutting and enjoying