Summary

Ingredients

• 200 g sweets (M & Ms)
• 50 g dark chocolate
• 100 g butter
• 100 g suar
• 80 g cane suar
• 1 teaspoon vanilla sugar
• 2 egg (s)
• 60 g flour
• 100 g sweets (M & Ms)
• 75 g chocolate, whole milk
• 30 ml heavy cream

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Instructions

1. Brownie recipe for an approx. 20 x 20 cm deep baking tray or roaster. The hearts are cut out with cookie cutters immediately after baking.
2. Melt the chocolate and butter over the water bath in a large saucepan or mixing bowl (this is also where the batter is mixed afterwards). Let cool for 5 - 10 minutes.
3. During this time, line the baking sheet or roaster with baking paper and preheat the oven to 180 ° C. Add sugar, cane sugar and vanilla sugar to the warm butter and chocolate mixture using a mixing spoon or whisk. Mix well. Mix in the eggs well one at a time. Then fold in the flour. Fold in the M & Ms as well.
4. Pour onto the baking sheet lined with baking paper and smooth it out. Bake for 20-23 minutes. The mass is then not quite solid. That makes the soft consistency later. So don`t leave it in the oven too long.
5. When the baking time is over, remove from the tray and, as hot as possible, cut out the hearts with a cookie cutter. Let cool down.
6. For the topping (but it is also very tasty without it!), Melt the milk chocolate with the cream over the water bath. Brush the hearts with it and decorate with the remaining 100 g M & Ms.