M&M Fudge Squares (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 ¼ cups (285g) unsalted butter, softened
02 -
2 oz semi-sweet chocolate, diced small
03 -
1 ½ cups (300g) tightly packed light brown sugar
04 -
¾ cup (150g) fine white sugar
05 -
4 large eggs, at room temperature
→ Dry Ingredients
06 -
1 cup (100g) Dutch-processed cocoa powder
07 -
¾ cup (95g) all-purpose flour, measured and leveled carefully
08 -
½ teaspoon salt
→ Flavoring & Topping
09 -
3 teaspoons pure vanilla extract
10 -
⅔ cup M&M candies for garnish
# Instructions:
01 -
Heat your oven to 350°F (175°C). Use parchment paper to line an 8x8 pan with some overhang. Gloss the bottom with non-stick spray.
02 -
In a double boiler, bring about 2 inches of water to simmer. Gently melt butter, chocolate, and the sugars together, stirring often until glossy but still grainy. Take it off the heat and let it cool down slightly.
03 -
Whisk in the eggs, adding one at a time, until the mix lightens up and gets shiny.
04 -
Combine cocoa powder, salt, and vanilla into the mix. Gently fold in the flour until just a few streaks of flour are left.
05 -
Spread the batter evenly in the pan you prepared. Scatter M&M candies over the top.
06 -
Bake for about 45-50 minutes, until the edges are firm and a toothpick stuck 2 inches from the side comes out with moist crumbs. Avoid overbaking if you want that fudgy texture.
07 -
Put the pan on a cooling rack. Let it cool completely before slicing into squares.
# Notes:
01 -
You can freeze these for up to two months.
02 -
To test doneness, stick a toothpick 2 inches from the side for the best read.
03 -
Overbaking will make them cakey, so keep an eye on them for a fudgier treat.