Description
Fudgy one-pan chocolate brownies with red-and-green candy-coated chocolates.
Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled (226 g)
- 1 1/4 cups granulated sugar (250 g)
- 3/4 cup packed light brown sugar (150 g)
- 4 large eggs, room temperature
- 2 tsp vanilla extract (10 ml)
- 1 cup Dutch-process cocoa powder (85 g)
- 1 cup all-purpose flour (120 g)
- 1 tsp fine salt (5 g)
- 1 cup red-and-green candy-coated chocolates, divided (200 g)
- 3/4 cup semisweet chocolate chips (128 g)
Instructions
- Heat the oven to 350°F (177°C). Line a light metal 9×13-inch pan with parchment.
- Whisk the melted butter with both sugars until glossy. Add the eggs one at a time, then whisk in vanilla.
- Sift in cocoa, flour, and salt. Fold only until a few dry streaks remain.
- Fold in 3/4 cup candy-coated chocolates and the chocolate chips. Spread the thick batter evenly in the pan.
- Press the remaining candy pieces over the surface without crowding them.
- Bake for 24-29 minutes, until the edges are set and a center tester carries moist crumbs.
- Cool completely in the pan. Lift out, chill 20 minutes if desired, and cut with a warm dry knife.
Notes
Do not wait for a clean tester. Cool the slab fully before cutting and reserve some candies for the surface.