During the summer, my husband is gone a lot on work related trips. When he comes home I like to make him something special. After his most recent trip, I decided to make him some brownies. And this time I finally decided to bite the bullet and make them from scratch and cross another recipe off of that 30x30 list (because, holy cow, time is flying and that list is just sitting!)
These make a delicious, fudgy brownie, though I really could have done without the frosting – the brownies were fabulous enough on their own!
Adapted from Sarah Cupcake
1/3 cup unsweetened cocoa powder
½ cup all purpose flour
¾ cup white sugar
¼ cup brown sugar
¼ tsp salt
¼ tsp baking powder
½ cup (1 stick) butter, melted and cooled slightly
2 large eggs
2 tsp vanilla extract
½ cup mini M&Ms
4 oz dark chocolate chips
¼ cup whole milk/cream/half and half
Pinch of salt
Preheat the oven to 350 degrees F. Line an 8x8 pan with aluminum foil. Spray the foil lightly with nonstick spray.
In a mixing bowl, whisk together the cocoa powder, flour, sugars, salt, and baking powder.
In a separate bowl, whisk together the melted butter, eggs, and vanilla.
Whisk the wet ingredients into the dry, until just mixed. Fold in the M&Ms.
Pour the batter into the prepared pan and bake for 20-25 minutes.
Cool the brownies (in the pan) on a wire rack.
Once the brownies are cooled, combine the milk and chocolate in a microwave safe bowl. Microwave for 30 seconds and stir until smooth. Add the salt and stir to combine. Pour the frosting over the brownies and smooth. Add sprinkles, if desired.
Place the pan of brownies in the refrigerator for 5-10 minutes to set the frosting. Then, use the foil to remove the brownies from the pan and cut to desired size.
Makes 9 large brownies