Ultra fudgy brownies, topped with a layer of rich chocolate ganache and finished with a rainbow of M&M candies covering each decadent square!
These deliciously fudgy, never cakey, tender in the center, crispy edged brownies, start with a slightly tweaked version of my favorite fudge brownies ever.
The rich chocolatey ganache topping comes together in minutes, with just 3 simple ingredients. I could eat this stuff by the spoonful it is that good!
Pour it over the brownies and top with M&M candies before the chocolate sets, to trap all those little candies in the layer of creamy ganache!
M&M Fudge Brownies
Yield: 12 bars
For a smaller batch, cut recipe in half and bake in an 8x4 inch loaf pan for about 30 minutes.
For a larger batch, double recipe and bake in a 9x13 inch pan for about 35 minutes.
Ingredients
Brownies
Ganache Topping
Melt butter in a saucepan over medium heat. To brown the butter, continue to cook, stirring constantly, until brown specks start to appear at the bottom of the pan and butter has turned a light amber color, giving off a nutty aroma (about 5-7 minutes).
Reduce heat to low and add the sugars, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and eggs, one at a time, beating well after each addition. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated. Pour batter into prepared pan.
Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack.
- 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor)
- 3/4 cup (150g) granulated white sugar
- 1/4 cup (48g) packed brown sugar
- 6oz. semisweet or bittersweet chocolate (1 cup chocolate chips)
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup (90g) flour, weighed or spooned and leveled
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Ganache Topping
- 8oz semisweet chocolate
- 1cup/8oz heavy whipping cream
- 2 tablespoons unsalted butter
- M&M candies for topping
Directions
Brownies:
Preheat the oven to 350 degrees F. Line an 8 inch square pan with foil or parchment paper and spray with non-stick spray.
Reduce heat to low and add the sugars, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and eggs, one at a time, beating well after each addition. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated. Pour batter into prepared pan.
Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack.
Ganache:
In saucepan (or in the microwave), heat cream and butter just until it starts to boil. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour just boiled cream on top. Let sit for a minute and then gently stir until smooth. Pour over the top of the brownies and immediately sprinkle M&M candies on top. Let ganache set and firm up before removing from pan. Use the parchment or foil to lift the brownies out of the pan, slice and serve.
--
Want more brownies?!
