Dark Chocolate Brownies with Chocolate Ganache Frosting


mm choc brownie-1

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

One year ago:
Quinoa with Cilantro, Mint and Lime
Two years ago: Hot, Buttered Cauliflower Puree
Three years ago: Brownie Buttons
Four years ago: Chocolate Buttercream Frosting

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12 comments to Dark Chocolate Brownies with Chocolate Ganache Frosting

  • These brownies look rich and heavenly!!
    Saving the recipe

  • Gail

    Little Debbie brownies are very dense/fudgy, with a chocolate frosting…the cosmic part is the addition of the m&ms.

  • StylishCuisine

    Gail – have you ever tried one? Are they popular in New England?

  • Your mother

    I never bought them for you. And your blog with this recipe showed up on Facebook yesterday!!

  • Tayyaba

    May i know what is this half n half, recipe is amazing!

  • StylishCuisine

    In the United States, ‘half and half’ refers to a very light cream that is often used in coffee. The name comes from the fact that it is made up of half cream and half milk. Hope this helps!

  • Ann

    Hi, it looks delicious and I wanna bake it for my mum, but I need help. I understand english good but I don’t know what the ingredience “1/2 cup half-and-half” for the Chocolate Ganache Frosting means. Thanks 🙂

  • StylishCuisine

    Half and half is a mixture of half cream and half milk.

  • Ann

    ooh I just saw your comment where you are explaining it 😀 now I feel stupid 😀 anyway thank you for the recipe and for your whole site 🙂 its awesome 🙂

  • StylishCuisine

    Thanks for the kind words!

  • Sarah

    Hi😊 You recipe looks delicious. And since I’m a fan of dark chocolate I really hope this will be good. I’ve never tried one before neither have I ever do this recipe. I hope this will turn out good. Thanks for the recipe..

  • Michael

    If I used a 9×13 pan, how much should I increase everything? By proportion? So maybe double the eggs, but 50% more of everything else?

    Also, I would throw some divided M&M minis right into the brownies themselves for even more M&M decadence! Maybe a cup would do. These are going to be a hit at this Sunday BBQ!

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