½ cup cream (can dairy free substitute coconut cream)
Instructions
Preheat oven to 350 degrees. Line a 13x9 OR 9x9 pan with foil coating in cooking spray. Combine all dry ingredients in a small bowl (flour through salt). In a large bowl, combine melted butter (or coconut oil) with sugar. Whisk in vanilla extract, eggs and instant coffee granules. Pour dry ingredients into wet ingredients and stir until well combined. Pour batter (it will be thick) into prepared dish. Using a rubber spatula coated in cooking spray, spread batter out evenly. Bake for 17-18 minutes. Do not over bake! Check for doneness with a toothpick.
Remove brownies to a wire rack to cool.
Place bittersweet chocolate in a small bowl. In a small saucepan, heat cream (or coconut cream) over medium heat until bubbles start to form on the outer edges. Pour hot cream over chocolate, let sit for a minute. Stir gently until chocolate is melted. Pour ganache over brownies and smooth with a rubber spatula. Top with m&ms (minis work well). Let ganache harden before cutting (this will take a couple hours).