Measuring cups and spoons

1 (3” x 5 ¾”) loaf baking pan (or 8” in. square baking pan; see recipe modification in note below)

Baking sheet         

Pastry brush

1 medium microwave-safe bowl

1 large mixing bowl

1 small bowl

Electric stand or hand mixer

Spatula   

Whisk

Cooling rack

Oven mitt

2 teaspoons coconut or canola oil

1⁄2 cup semi-sweet chocolate chips

1/2 cup unsalted butter, softened 

3 large eggs

1 1/2 cups granulated sugar

1⁄4 cup unsweetened cocoa powder

1⁄4 teaspoon salt

1⁄2 cup all-purpose flour

Colored mini chocolate candies

1. Preheat the oven to 325° F.
2. Using a pastry brush, thoroughly grease the loaf baking pan with 2 teaspoons oil and place it on a baking sheet; set aside.
3. Place chocolate chips in a microwave-safe bowl. Melt chocolate by heating in the microwave for 30 seconds at a time, stirring each time, until completely melted.
4. In a large mixing bowl with an electric mixer on medium speed, combine butter and melted chocolate and mix until combined. In small bowl, whisk together the eggs. Slowly add sugar, whisked eggs, cocoa powder and salt to chocolate mixture.
5. With mixer on low speed, add in flour and mix until combined.
6. Pour 1/3 of batter into prepared loaf pan and place, on baking sheet, into oven. Bake for 13 minutes. (Brownies should be starting to get done on edges only).
7. Using oven mitt, carefully remove from oven and sprinkle colored candies evenly over partially baked brownies.
8. Return to oven and continue baking for 11 to 13 minutes, or until toothpick inserted two inches from side of pan comes out almost clean.
9. Using oven mitt, carefully remove from oven and place on cooling rack. Let cool completely before cutting, about 1 hour.

If using 8” in. square baking pan: Pour all of batter into greased baking pan. Bake at 325° F for 25 minutes. (Brownies should be starting to get done on edges only). Using oven mitt, carefully remove from oven and sprinkle colored candies evenly over partially baked brownies. Return to oven and continue baking for 20 to 25 minutes, or until toothpick inserted two inches from side of pan comes out almost clean. Using oven mitt, carefully remove from oven and place on cooling rack. Let cool completely before cutting, about 1 hour.