1cup chocolate chips, melted - I recommend Ghirardelli188g
3/4cupall purpose flour107g
1/2teaspoonsalt
1/4teaspoonbaking soda
2large eggs114g in shells
3/4cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar)158g
3/4cupmelted coconut oil150g
2tablespoons water28g
1teaspoonpure vanilla extract
1cupchocolate chipsunmelted
1cupchocolate m&msno peanuts minus 1 tbsp
Instructions
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.
Notes
Notes
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