Yesterday was Fat Girl Sunday. My favorite day of the week. And I was *gasp* healthy. This is unheard of for me. I wait all week for Fat Girl Sunday. It is THE BEST. And honestly I didn't really think about the fact that it was Sunday until around 8 at night. I stopped by my boyfriend's house and low and behold he was celebrating Fat Girl Sunday like a true patron. He had a chocolate peanut butter milkshake and I got suckered in. So what did I do the second I got back to my apartment? Made brownies. Because I am weak. Chocolate controls my world. And my waistline for that matter. But it was so worth it! I adapted the recipe from Martha Stewart and they're so fudgy! In my mind, that's the only way a brownie should be. And of course, I added mini M&M's on top because, like I said, chocolate controls my world. So hear I am, sweatpants, hair tied, chillin' with a plate of brownies. Fat Girl Sunday has officially turned into Fat Girl Monday. #hooray
- 1/2 cup (1 stick) unsalted butter, plus more for foil
- 8 ounces semisweet chocolate, chopped
- 1 1/4 cups sugar
- 3/4 teaspoon salt
- 3 large eggs
- 3/4 cup all-purpose flour, spooned and leveled
- 1 cup mini M&M's
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
Spread batter evenly in prepared pan & sprinkle mini M&M's on top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.