📖 Instructions

1. Preheat your oven to 350°F (175°C). This is key to getting the brownies to bake evenly. Trust me, patience here pays off!
2. Grease a 9x13 inch baking pan. You can also line it with parchment paper, leaving an overhang, for easier removal later. I’ve found this saves a lot of headache when it comes to clean-up.
3. In a large bowl, melt the butter and chocolate together. You can do this in the microwave in 30-second intervals, stirring in between, or in a double boiler. Stir until smooth and glossy. Don't burn it! Burnt chocolate is a sad thing.
4. Let the chocolate mixture cool slightly for about 5 minutes. This prevents the eggs from cooking when you add them in the next step.
5. Add the sugar to the cooled chocolate mixture and stir until well combined. It should look like a thick, dark goo. This is where the magic begins, folks!
6. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well incorporated. This gives the brownies that rich, fudgy texture we all love.
7. In a separate bowl, whisk together the flour, cocoa powder, and salt. This ensures that the dry ingredients are evenly distributed, preventing any pockets of flour in your brownies.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough brownies, and nobody wants that.
9. Fold in the M&Ms and crushed pretzels. Reserve some of each for topping the brownies before baking. This is where the fun really starts – adding that salty-sweet crunch!
10. Pour the batter into the prepared baking pan and spread evenly. I like to use an offset spatula to make sure it’s perfectly smooth.
11. Sprinkle the remaining M&Ms and crushed pretzels over the top of the batter. Get creative with your patterns! It makes them look extra tempting.
12. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remember, every oven is different, so keep an eye on them. You want them slightly gooey in the center, not completely dry.
13. Let the brownies cool completely in the pan before cutting and serving. This is the hardest part, I know, but it prevents them from falling apart. Patience, young Padawan!