M&M Cookie Dough Brownies

Ingredients:

Cookie Dough:

• 1/2 Cup Unsalted Butter (Room Temp)
• 1/2 Cup + 1 Tbsp Brown Sugar
• 1/3 Cup Granulated Sugar
• 1 1/3 Cup All Purpose Flour
• 2 1/2 Tbsp Half & Half
• 1/4 Tsp Vanilla Extract
• 1/4 Cup Mini M&M’s
• 1/4 Cup Mini Semisweet Chocolate Chips

Brownie:

• 1 Box Duncan Hines Dark Chocolate Fudge Brownie Mix
• 1/2 Cup Vegetable Oil
• 1/3 Cup Water
• 1 Large Egg
• 2/3 Cup Semisweet Chocolate Chips
• 1/3 Cup Heavy Whipping Cream

Ganache:

• 1/2 Cup Semisweet Chocolate Chips
• 1/3 Cup Heavy Whipping Cream

Instructions:

1. Prepare the Pan:

   • Grease an 8x8 square baking pan with non-stick spray and line it with parchment paper, leaving some hanging over the sides to easily remove the brownies later.

2. Preheat Oven: Set your oven to 350°F.

3. Prepare Cookie Dough:

   • Beat the butter and sugars on medium-high speed until smooth and creamy.
   • Add sifted flour and mix until well combined.
   • Stir in the half & half and vanilla extract, mixing until smooth.
   • Fold in the mini M&M’s and chocolate chips.
   • Scoop 8 balls of cookie dough, each about 2 tablespoons, and set them aside.

4. Prepare Brownie Mix:

   • In a separate bowl, mix the brownie mix, vegetable oil, water, and egg until well combined.
   • In a microwave-safe bowl, combine the semisweet chocolate chips and heavy whipping cream for the ganache. Microwave in 35-second intervals, stirring in between, until fully melted and smooth. It should take about 3 intervals.
   • Add the ganache to the brownie mix and stir until combined.

5. Assemble:

   • Pour the brownie mixture into the prepared pan and spread it out evenly.
   • Arrange the cookie dough balls on top of the brownie batter, placing 6 on the sides and 2 in the center.

6. Bake:

   • Bake for 35 minutes, or until the center is mostly set but still a little jiggly.
   • Allow the brownies to cool completely in the pan.

7. Make Ganache:

   • While the brownies are cooling, make the ganache by microwaving the heavy whipping cream and chocolate chips in 15-second intervals, stirring in between, until melted and silky.
   • Let the ganache cool for about 30 minutes (stirring every 10 minutes) until it’s still pourable but not too runny.

8. Drizzle & Garnish:

   • Drizzle the ganache over the cooled brownies.
   • Optionally, add more mini M&M’s on top for extra color and crunch. You can also serve with a scoop of ice cream for an even more decadent treat!

Tips:

• Chill Cookie Dough: If you want to eat the cookie dough raw (just be sure to bake the flour for safety), you can chill the dough first.
• Storage: Store leftover brownies in an airtight container at room temperature or in the fridge for a few days.