These brownies have the perfect texture. Not too cakey and not too doughy, with gooey whole chocolate chips folded in the batter, finally topped with chocolate ganache and sprinkled with M&M's, these brownies are a perfect blend. They are also splendid for large parties or gatherings (double the recipe, though), great for the family, and basically scrumptious any time of the year for any brownie lover on any occasion.
Step 1: Ingredients
Ingredients: (for a 9x13 baking pan):
1 cup butter, melted
⅓ cup oil<\p>
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
½ cup baking cocoa
½ cup melted chocolate
1 teaspoon baking powder
¾ teaspoon salt
NOTE: it is also great if you substitute a bit of sugar for brown sugar...
Step 2: Preparation
Prepare a 9x13 inch glass baking dish by placing a long piece of aluminum foil into the pan as a sling for pulling the brownies out later, and grease with cooking spray.
Preheat the oven to 350 degrees.
Step 3: Wet Ingredients
In a large saucepan, on low, melt butter and chocolate, stirring as it melts to prevent burning. Remove from heat after melting.
Stir in oil, eggs, sugar, and vanilla until smooth.
Step 4: Dry Ingredients
Mix dry ingredients (flour, baking powder, baking cocoa, and salt) in a medium bowl.
Pour into wet ingredient mixture in saucepan (off the heat) and stir until smooth and no flour streaks remain.
Optional, but more delicious: Fold about 1/2 a cup of chocolate chips into the batter.
Step 5: Baking
Pour into prepared pan and bake for 25 - 30 minutes, or until toothpick inserted in the middle comes out with only a few moist crumbs, or none at all.
Cool for at least another 25 minutes.
Remove using foil sling, and place on flat working surface for next step:
Step 6: Toppings (Optional)
Ice with a ganache recipe of your own. I used this useful recipe: Chocolate Ganache Recipe.
Before the icing is hardened, sprinkle M&Ms on top.
To store: place in shallow plastic containers. Do not stack brownies on top of each other.
Step 7: Done!
Runner Up in the