OK, I’m trying very hard to get my blog connected to Facebook, so my posts appear on my new Stylish Cuisine page automatically. I have been playing with this for a couple of days now with no luck, but I think I finally figured it out. The true test will be whether or not this post appears on my page.
So, on to these brownies. I saw a picture of them on another blog called Averie Cooks, and I thought they looked incredible. I’m a sucker for brownies with frosting and I’m also a sucker for mini M&M’s. Averie called them Little Debbie Cosmic Brownies. I’ve never had a Little Debbie Cosmic Brownie before. I’ve actually never tried a Little Debbie product in my life. I don’t remember them from growing up. Perhaps they weren’t so popular in NY? Anyway, these brownies were good, and my boys loved them, but I thought they were way too rich. They are a deep, dark, dense chocolate brownie, which a rich chocolate ganache frosting. A quarter of a brownie was enough for me, and I’m a chocolate fan. If you’re a dark chocolate fan and you like rich brownies, these might be for you.
I stored the brownies in the fridge, and I found that after a day in the refrigerator, the color started to fade on the M&M’s. They looked their best when they were first made.
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Dark Chocolate Brownies with Chocolate Ganache Frosting
Recipe adapted from Avery Cooks
3/4 cup unsalted butter, melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons coffee (not coffee granules, actual coffee)
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder
1 teaspoon instant espresso granules or instant coffee granules
3/4 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half
1 cup M&M’s minis
Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, leaving some foil hanging over the edges for easy removal of the brownies. Spray the foil with cooking spray.
In a large saucepan, melt the butter. Let it cool for a few minutes. Add the eggs, sugars, liquid coffee, and vanilla. Whisk to combine.
Sift in the cocoa powder (this will prevent any lumps) and add instant espresso/coffee granules. Mix by hand until smooth. Stir in the flour until the mixture is smooth.
Pour the batter into the pan and if the batter isn’t smooth, use a spatula to smooth it.
Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan.
To make the ganache, put the chocolate chips in a glass bowl and microwave them for a minute at high power. Remove them from the microwave. They won’t be totally melted. Don’t worry.
Next, heat the half and half in a separate glass bowl until it looks like it’s just starting to boil. Pour the half and half over the chocolate chips. You can let it sit for a couple of minutes, or you can start stirring immediately, like I did. Stir until the ganache is silky smooth. If it’s still a little lumpy, you can microwave the mixture in 10-second bursts, stirring in between, until the ganache is smooth. Spread it over the cooled brownies and spread the mini M&M’s on top. Put the brownies in the fridge until the ganache has set before cutting.
Store brownies in the fridge.
Yield: 16 brownies