Fudgy M&M Brownies

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup vegetable oil
• 1/2 cup unsweetened cocoa powder
• 1/2 cup dark chocolate chips
• 2 large eggs
• 3/4 cup sugar
• 1/4 cup dark brown sugar, packed
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup semisweet chocolate chips
• 1/4 cup mini m&ms, plus more for topping
• 3/4 cup m&ms, plus more for topping

Directions:

1. Preheat oven to 350F. Grease an 8x8 inch baking dish and line with parchment paper. Leave flaps on two of the sides. This will make the brownies easy to remove later. Set aside.
2. In a medium mixing bowl, whisk together the flour, salt and baking powder. Set aside.
3. Melt the butter in a small saucepan over medium heat. Whisk in the oil and cocoa powder and allow to bubble for 15 seconds.
4. Remove the mixture from heat and mix in the dark chocolate chips until fully melted. Set aside.
5. In a medium mixing bowl, vigorously whisk together both sugars and the eggs until pale and frothy. This will take about 2 minutes. Mix in the vanilla and the chocolate mixture.
6. Fold in the flower mixture with a rubber spatula until just combined. Nest fold in both m&ms and the semisweet chocolate chips.
7. Spread the batter evenly into your prepared baking dish. Top with extra m&ms. You can be as sparing or as generous as you would like. I used quite a bit on mine, but you don't have to use as many.
8. Bake for 35-45 minutes. If you are unsure if the brownies are finished baking, remove them from the oven when a shell forms across the top. It is better to have them a little underbaked then to overbake.
9. Allow them to cool for 90 minutes in the pan at room temperature or 45 minutes in the fridge. Remove the pan using the parchment paper and slice into squares. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

Makes 9-12 Brownies