Step 1: Prepare Your Baking Pan and Oven

Begin by preheating your oven to 325°F (163°C). This slightly lower temperature is key to achieving that dense and fudgy texture rather than a cakey brownie.

Line a square baking pan, ideally 8×8 inches, with parchment paper. Make sure to leave some overhang on the sides so you can easily lift the brownies out after baking. Lightly grease the parchment to prevent sticking.

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Step 2: Mix the Dry Ingredients

In a medium sized mixing bowl, combine the following:

• All purpose flour
• Cocoa powder
• Baking powder
• Salt
• Instant espresso powder

Whisk everything together thoroughly. The espresso powder will not make the brownies taste like coffee. Instead, it enhances the chocolate flavor and adds depth.

Set this mixture aside.

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Step 3: Combine Butter and Sugars

In a large mixing bowl, pour in the melted butter while it is still warm but not hot. Add the granulated sugar and brown sugar.

Whisk the mixture until it becomes smooth and glossy. This step is important because it helps dissolve the sugar and contributes to that signature shiny top layer.

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Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, whisking well after each addition. This ensures proper emulsification and a smooth batter.

Add the vanilla extract and mix until fully incorporated. At this stage, the batter should look thick, smooth, and slightly glossy.

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Step 5: Incorporate the Milk

Pour in the milk and stir gently. The milk loosens the batter slightly and helps create a smooth consistency that is easier to mix with the dry ingredients.

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Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients. Use a spatula or whisk to fold everything together.

Do not overmix. Stir just until no dry streaks remain. Overmixing can lead to tougher brownies instead of soft and fudgy ones.

The final batter should be thick and rich.

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Step 7: Pour and Spread the Batter

Transfer the brownie batter into your prepared baking pan. Use a spatula to spread it evenly into the corners.

Tap the pan gently on the counter to remove any air bubbles and ensure an even surface.

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Step 8: Bake to Perfection

Place the pan in the preheated oven and bake for about 20 to 25 minutes.

The brownies are done when:

• The edges are set
• The center is slightly soft but not liquid
• A toothpick inserted comes out with a few moist crumbs

Avoid overbaking, as this will result in dry brownies instead of the desired fudgy texture.

Let the brownies cool completely in the pan before moving on to the glaze.

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Step 9: Prepare the Chocolate Glaze

In a heatproof bowl, add the semisweet chocolate chips.

Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.

Pour the hot cream over the chocolate chips and let it sit undisturbed for about 2 minutes. Then stir until smooth and glossy.

This creates a rich ganache that will serve as the signature topping.

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Step 10: Spread the Glaze and Add Toppings

Pour the prepared chocolate glaze over the cooled brownies. Use a spatula to spread it evenly across the surface.

While the glaze is still soft, sprinkle the mini M&Ms evenly over the top. Press them lightly so they stick to the glaze.

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Step 11: Chill and Slice

Place the brownies in the refrigerator for about 1 to 2 hours, or until the glaze is fully set.

Once firm, lift the brownies out using the parchment overhang and transfer them to a cutting board.

Slice into neat squares using a sharp knife. For clean cuts, wipe the knife between slices.

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