Recipe Ingredients:

• 1 cup granulated sugar
• 2 eggs
• 1/2 cup unsalted butter, melted
• 2 tsp vanilla extract
• 3/4 cup cocoa powder
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 4 1/2 oz Caramel M&M’S, divided
• 12 pieces each green and orange candy melts
• 4 tsp coconut oil

Directions:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

1. Preheat oven to 325°F. Grease 16 mini muffin cups and set aside.
2. Using electric mixer, beat sugar and eggs. Fold in melted butter until blended; stir in vanilla. Combine cocoa powder, flour and salt; fold into egg mixture. Fold in half of the M&M’S.
3. Spoon batter into mini muffin cups. Bake for 15 to 20 minutes or until a few moist crumbs still adhere to toothpick when inserted in center of brownie. Let cool completely on rack.
4. Melt green candy melts and 2 tsp coconut oil in heatproof bowl set over saucepan of barely simmering water for 4 to 6 minutes or until easily stirred. Repeat with orange candy melts.
5. Spoon candy melts randomly over each brownie, swirling with skewer or tip of paring knife. Sprinkle with remaining M&M’s. Refrigerate until set.

Tip:

• Garnish brownies with candy eyes in varying sizes if desired.
• Alternatively, melt candy melts with coconut oil in microwave-safe bowl on Medium, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted.