Averie Cooks

-1 Make the Brownies
-1 Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-1 In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
-1 Add the eggs, sugars, coffee, vanilla, and whisk to combine.
-1 Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
-1 Add the flour and stir until it’s just incorporated; don’t overmix.
-1 Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 25 to 29 minutes, or until top has just set, isn’t jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter. I baked mine for 26 minutes.
-1 Allow brownies to cool completely in pan. While brownies cool, make the ganache.
-1 Make the Ganache
-1 Add chocolate chips to a medium, microwave-safe bowl and heat on high power for 1 minute to soften chips. They won’t be melted, this is okay. Don’t stir; set bowl aside.
-1 Heat cream in a glass measuring cup or microwave-safe bowl until it begins to bubble and show signs of just beginning to boiling, about 1 minute on high power.
-1 Pour cream over chocolate chips and let stand for 5 to 10 minutes.
-1 With a whisk, beat mixture until silky, smooth, and combined. If your mixture isn’t smoothing out, heat in 15-second bursts in the microwaves until it can be stirred smooth.
-1 Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don’t have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
-1 Evenly sprinkle with M&Ms.
-1 Cover pan with a sheet of foil to prevent fridge smells, and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; feel free to make these in advance and store them in the fridge; they get better with time.