Ingredients
19-1/2 ounces, weight Fudge Brownie Mix
3/4 cups All-purpose Flour
1/4 cups Canola Oil
2 Tablespoons Water
2 whole Large Eggs
1 cup White Chocolate Candy Corn M&Ms Or Other M&Ms
Method
Sources
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dataset
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White chocolate callets — mousse, ganache, decorating
Non-stick surface for baking, candy work, tempering chocolate
Heat-resistant spatulas for folding, stirring, scraping
Pure peppermint — candy canes, peppermint bark, hot chocolate
Natural cocoa for American-style baking — brownies, chocolate cake
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White chocolate callets — mousse, ganache, decorating
Non-stick surface for baking, candy work, tempering chocolate
Heat-resistant spatulas for folding, stirring, scraping
Pure peppermint — candy canes, peppermint bark, hot chocolate
Natural cocoa for American-style baking — brownies, chocolate cake
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Preheat oven to 350 F. In the bowl of an electric mixer, add the brownie mix, flour, oil, water and eggs. Mix until all the ingredients are thoroughly combined. Using a rubber spatula, fold the M&M's into the batter. Line a baking sheet with parchment and spoon heaping tablespoons of batter onto the sheet leaving approximately 2 inches between each cookie. Bake for 10-13 minutes or until slightly firm to the touch. Remove from the oven and let cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.