I’m always in the mood to bake. Especially when I don’t have to dirty up my stand mixer. Especially when it’s cloudy and rainy outside. Especially when I have no plans for the day. Especially when I already have pie and cupcakes in my kitchen. Especially when I am craving chocolate. Especially when… oh, uhm… well… I guess whenever really!
Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany? Well, I haven’t gotten around to using them yet… until today. But hmm… what should I put them in? While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!
Just a little note on these brownies, they are super sweet and call for a lot of sugar. If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more. Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.
PS… These would be really good minus the M&Ms and add a cup of peanuts. The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!
- 1 cup *2 sticks) unsalted butter
- 1¾ cups sugar
- ½ cup brown sugar, packed
- ¾ cup cocoa powder
- 1 Tbsp vanilla
- 2 tsp espresso powder
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 cup chocolate chunk
- 1-2 cups Peanut M&Ms, divided
- Preheat oven to 350 F degrees. Butter a 9×13 baking pan. I also lined the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
- Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
- Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
- Add the eggs and whisk until combined.
- Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
- Spread batter into prepared baking pan.
- Use the remaining M&Ms to place on top of the batter. It’s always best when you have a few M&Ms showing on top!
- Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.