Hot Fudge Candy Shop Brownies

This recipe was in the January/February Hannaford Fresh Magazine. Yummy!
1 cup
Unsalted butter
1 cup
Sugar
1 cup
Packed light brown sugar
12 oz
Semi sweet chocolate baking chips/morsels
1 cup
All purpose flour
1/4 cup
Unsweetened cocoa powder
1/2 tsp
Salt
1/2 tsp
Baking Powder
4 ea
Egg
2 tsp
Vanilla extract
1/2 cup M&M candies

1. In a 3-qt. saucepan, melt butter over medium-low heat. Add sugars and cook for 3 to 5 minutes, stirring frequently, until sugars dissolve. Reduce heat to low and add 11.3 cups of the chocolate chips (about 8 oz.), stirring until chocolate is thoroughly melted. Remove pan from heat and let cool for 20 minutes. 2. While chocolate mixture cools, preheat oven to 350‹F. Spray a 9-by-13-inch pan with cooking spray. In a medium bowl, combine flour, cocoa, salt, and baking powder and stir with a whisk or fork until blended. Set aside. 3. When chocolate-butter mixture is lukewarm, beat in eggs, one at a time, using a wooden spoon. Make sure each egg is thoroughly blended into mixture before adding the next egg. Add vanilla extract and mix. Add flour mixture and stir until flour is combined with chocolate mixture. 4. Scrape batter into prepared pan and smooth out with a spatula. Scatter remaining 2.3 cup (4 oz.) chocolate chips and candy-coated chocolates evenly over batter. Bake for 23 to 26 minutes, or until brownies begin to pull away from side of pan and surface is no longer shiny. Place pan on a cooling rack and let cool for 45 minutes before cutting into 24 bars.