Double Chocolate M&M Brownies
I’m here to let you know that, not only can your Mondays be better, but these Double Chocolate M&M Brownies are a part of the plan.
I know for many of us, Mondays bring about a type of dread that seems to pull throughout the entire week, so that even one entire week later on Sunday night, we are still complaining about Monday. To be honest, I’m not really a Monday hater.
Firstly, it’s my lightest day of the week next to Friday.
Secondly, not to sound cliché, but I just see it as another opportunity to life live and enjoy it.
Okay, I do sound cliché.
But I’m okay with sounding cliché, because I mean it. I wake up on Monday feeling like I want to try and conquer the world today, as I do almost every other morning, and I’m actually quite thankful of a new day. Sure, we all have those days where we do not want to get up and want to stay in bed all day, but poor Monday! I don’t know if it’s because as a food blogger, well the weekends are filled with work anyway (you guys know what I mean!) so Monday isn’t that big of a jump to me. Let’s try to look at the positive sides! Mondays are the day of the week where we can try to make this week even better than the last!
So, motivational speech aside, what if all your Mondays started with these Double Chocolate M&M brownies? Wouldn’t that be a drive! These Double Chocolate M&M brownies are probably one of my favourite brownies to this date. The M&Ms give the brownies a totally different texture and taste, like a loaded brownie would and it’s so much more chocolate flavour. I kept the extra cup of chocolate chips in the brownies, so you have that double chocolate. And somehow, they made the brownies even chewier!
I vote to saying yes to Mondays and an even bigger yes to these brownies.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Double Chocolate M&M Brownies
- 1 cup chocolate chips, melted - I recommend Ghirardelli, 188g
- 3/4 cup all purpose flour, 107g
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs, 114g in shells
- 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar), 158g
- 3/4 cup melted coconut oil, 150g
- 2 tablespoons water, 28g
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, unmelted
- 1 cup chocolate m&ms, no peanuts minus 1 tbsp
- Preheat oven to 325 degrees F/165 degrees C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Stir in 1 cup chocolate chips and m&ms.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Sprinkle the top with leftover tablespoon of m&ms. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in pan on a wire rack.
- It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
- Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- I would recommend definitely weighing out the ingredients on a kitchen scale, instead of just using measuring cups, since it can affect how much flour you add to the brownies, and ultimately how the brownies come out.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.