Begin by breaking the semi-sweet chocolate into pieces and placing it into a double boiler along with the butter, granulated sugar, and brown sugar. Heat gently over medium heat, stirring frequently until everything is melted and glossy, about 5-7 minutes. Once combined, remove from heat and let the mixture cool for 5-10 minutes.

Once the chocolate mixture has cooled slightly, crack in the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and shiny.

Sift together the cocoa powder, salt, and vanilla extract into the bowl with your wet ingredients. Stir until all the dry ingredients are fully incorporated.

Gently fold the all-purpose flour into the batter using a spatula, taking care not to overmix.

Line an 8x8 inch baking pan with parchment paper. Transfer the brownie batter into the prepared pan, smoothing the top.

Sprinkle a generous layer of M&M’s over the top of the batter. This ensures they stay colorful and crunchy on the surface after baking.

Preheat your oven to 350°F (175°C) and bake the brownies for 45-50 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.

Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes. Then, using the parchment overhang, lift them out onto a wire rack to cool completely.