Double Chocolate M&m Brownies

I’m here to let you know that, not only can your Mondays be better, but these Double Chocolate M&M Brownies are a part of the plan.

I know for many of us, Mondays bring about a type of dread that seems to pull throughout the entire week, so that even one entire week later on Sunday night, we are still complaining about Monday. To be honest, I’m not really a Monday hater.

Firstly, it’s my lightest day of the week next to Friday.

Secondly, not to sound cliché, but I just see it as another opportunity to life live and enjoy it.

Okay, I do sound cliché.

But I’m okay with sounding cliché, because I mean it. I wake up on Monday feeling like I want to try and conquer the world today, as I do almost every other morning, and I’m actually quite thankful of a new day. Sure, we all have those days where we do not want to get up and want to stay in bed all day, but poor Monday! I don’t know if it’s because as a food blogger, well the weekends are filled with work anyway (you guys know what I mean!) so Monday isn’t that big of a jump to me. Let’s try to look at the positive sides! Mondays are the day of the week where we can try to make this week even better than the last!

So, motivational speech aside, what if all your Mondays started with these Double Chocolate M&M brownies? Wouldn’t that be a drive! These Double Chocolate M&M brownies are probably one of my favourite brownies to this date. The M&Ms give the brownies a totally different texture and taste, like a loaded brownie would and it’s so much more chocolate flavour. I kept the extra cup of chocolate chips in the brownies, so you have that double chocolate. And somehow, they made the brownies even chewier!

Yes please?!

I vote to saying yes to Mondays and an even bigger yes to these brownies.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Ingredients

• 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
• 3/4 cup all purpose flour , 107g
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs , 114g in shells
• 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
• 3/4 cup melted coconut oil , 150g
• 2 tablespoons water , 28g
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted
• 1 cup chocolate m&ms , no 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down

I’m here to let you know that, not only can your Mondays be better, but these Double Chocolate M&M Brownies are a part of the plan.

I know for many of us, Mondays bring about a type of dread that seems to pull throughout the entire week, so that even one entire week later on Sunday night, we are still complaining about Monday. To be honest, I’m not really a Monday hater.

Firstly, it’s my lightest day of the week next to Friday.

Secondly, not to sound cliché, but I just see it as another opportunity to life live and enjoy it.

Okay, I do sound cliché.

But I’m okay with sounding cliché, because I mean it. I wake up on Monday feeling like I want to try and conquer the world today, as I do almost every other morning, and I’m actually quite thankful of a new day. Sure, we all have those days where we do not want to get up and want to stay in bed all day, but poor Monday! I don’t know if it’s because as a food blogger, well the weekends are filled with work anyway (you guys know what I mean!) so Monday isn’t that big of a jump to me. Let’s try to look at the positive sides! Mondays are the day of the week where we can try to make this week even better than the last!

So, motivational speech aside, what if all your Mondays started with these Double Chocolate M&M brownies? Wouldn’t that be a drive! These Double Chocolate M&M brownies are probably one of my favourite brownies to this date. The M&Ms give the brownies a totally different texture and taste, like a loaded brownie would and it’s so much more chocolate flavour. I kept the extra cup of chocolate chips in the brownies, so you have that double chocolate. And somehow, they made the brownies even chewier!

Yes please?!

I vote to saying yes to Mondays and an even bigger yes to these brownies.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Ingredients

• 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
• 3/4 cup all purpose flour , 107g
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs , 114g in shells
• 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
• 3/4 cup melted coconut oil , 150g
• 2 tablespoons water , 28g
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted
• 1 cup chocolate m&ms , no 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down

I’m here to let you know that, not only can your Mondays be better, but these Double Chocolate M&M Brownies are a part of the plan.

I know for many of us, Mondays bring about a type of dread that seems to pull throughout the entire week, so that even one entire week later on Sunday night, we are still complaining about Monday. To be honest, I’m not really a Monday hater.

Firstly, it’s my lightest day of the week next to Friday.

Secondly, not to sound cliché, but I just see it as another opportunity to life live and enjoy it.

Okay, I do sound cliché.

But I’m okay with sounding cliché, because I mean it. I wake up on Monday feeling like I want to try and conquer the world today, as I do almost every other morning, and I’m actually quite thankful of a new day. Sure, we all have those days where we do not want to get up and want to stay in bed all day, but poor Monday! I don’t know if it’s because as a food blogger, well the weekends are filled with work anyway (you guys know what I mean!) so Monday isn’t that big of a jump to me. Let’s try to look at the positive sides! Mondays are the day of the week where we can try to make this week even better than the last!

So, motivational speech aside, what if all your Mondays started with these Double Chocolate M&M brownies? Wouldn’t that be a drive! These Double Chocolate M&M brownies are probably one of my favourite brownies to this date. The M&Ms give the brownies a totally different texture and taste, like a loaded brownie would and it’s so much more chocolate flavour. I kept the extra cup of chocolate chips in the brownies, so you have that double chocolate. And somehow, they made the brownies even chewier!

Yes please?!

I vote to saying yes to Mondays and an even bigger yes to these brownies.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Ingredients

• 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
• 3/4 cup all purpose flour , 107g
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs , 114g in shells
• 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
• 3/4 cup melted coconut oil , 150g
• 2 tablespoons water , 28g
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted
• 1 cup chocolate m&ms , no 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down

Double Chocolate M&M Brownies

Ingredients

• 1 cup chocolate chips, melted - I recommend Ghirardelli 188g
• 3/4 cup all purpose flour 107g
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs 114g in shells
• 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar) 158g
• 3/4 cup melted coconut oil 150g
• 2 tablespoons water 28g
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips unmelted
• 1 cup chocolate m&ms no 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down

Nutrition

Double Chocolate M&M Brownies https://jessicainthekitchen.com/mm-brownies/ February 17, 2014

Hey Friends!

1. This week, I only have 5 things because well, this week has kind of been rolled into one. On Tuesday night, my aunt passed after battling cancer for two years now. I’ve kind of just taken the week off (as you can see). While it’s been very hard to accept so far, I decided that wallowing in sadness would not be the best idea. I’ve probably spent the entire week in my bed crying and honestly, she was such a lively, insanely creative spirit that I was doing her memory absolutely no justice. Do I miss her? Oh, like crazy. We are talking the lady who taught me to manipulate a box of pancake mix to the max, who was also a Pisces like myself, got me into the whole Feng Shui and Ying and Yang stuff, the person whose house decor I am still in crazy love with and who I got excited to show when I re did my room. I decided that I didn’t want to make this sad because she was never like that. Above all, I’m so happy she’s out of all of the pain that she was in and I love her so much <3. Thank you for those of you who I’m friends with on Facebook who sent my condolences <3.

2. My aunt lived in Mandeville, Jamaica. There are so many “Jamaicas” in Jamaica. Kingston, where I live, is crazy busy, endless traffic (ugh) and heat. Mandeville is open, the sky is clearer, and it’s so cool. It has beautiful views and it is quiet, and it’s actually one of my favourite places in Jamaica. I’m a travel and vacation kind of girl, and while I would have to live where it’s busier I would rather be in a quiet place to just relax. What about you? What’s your preference?

3. The frozen yogurt above? A pick-me-up courtesy of Mr. Jessiker Bakes. Tutti Frutti opened up in Jamaica last year and has been a raving success ever since. Now while I’m Ms. Exotic Flavours my favourite remain to be Strawberry and Vanilla. Weird? I guess they’re just clean and I can taste the flavour well. The Mr. remains loyal to vanilla and Birthday Cake – Every.Single. Time. Don’t get me started on their cheesecake toppings. Ever since my favourite cheesecake store shut down I haven’t been able to find anywhere with the same super creamy, and tangy cheesecake, which is my favourite. My excuse to buying frozen yogurt is to have the cheesecake toppings. Guilty!

4. I discovered this week that I really do recharge by blogging and taking photos, because I had zero energy. Then yesterday I forced myself up and out and picked up my camera (the battery wasn’t even charged) and went into the kitchen. Let’s just say my family now has a full supply of lunch and dinner for the rest of the weekend and then I got up and made french toast and scrambled eggs this morning. That was a positive reinforcement that I really DO love this job! So much that it’s weird saying job because, whether I’m getting paid or not, I feel driven to just blog, to cook, to write, to take pictures. I think my camera actually smiled at me.

5. I’m going to leave you with this ridiculously funny cat vs printer video. Yes, the land of Facebook really is like Narnia when you get lost in it.