Hi, I’m sorry that you’re frustrated! I’m not sure what you mean by the conversions because I haven’t listed metric measurements. If its ounces to cups and there is one you’re confused about please let me know which one so I can take a second look!

Thank you so much, Kelly! I am pleased to tell you that brownie trimmings don’t count and the baker is allowed to eat as many as s/he wants! 🙂 So glad that you and the family loved them, and a very happy Mother’s Day to you as well! xo

I finally made these for a Mother’s Day afternoon tea today! Like pretty much all the recipes I’ve tried from your blog, they are “oh my golly gosh, SO good!” I’ve just consumed a shameful amount of, ahem, offcuts…feeling a little overdone now, ha ha! Thanks for your amazing ability to create something delicious and add even more delicious things on top. Happy Mother’s Day to you, too 🙂

Hi Katy, at cool room temperature they can be left out for a few hours–I’d say 2-3? They don’t melt or anything, and the mousse does hold its shape, so you could leave them out longer…but in my opinion it’s best within about a 3-hour window of refrigeration.

Hi Lexy,

I’m sorry about that, for some reason I totally missed your earlier question! You can either do as you suggest, and chill the top partially then stick the M&Ms in, or let the brownies come to room temp a bit and then stick them on. The glaze isn’t totally hard at room temperature (you can see the texture in the pictures with a bite out–it’s a little bit soft) so after the brownies have been out of the fridge for awhile, it’d be easy to gently press the candies on top and get them to stick. They’re easiest to cut when they’re fresh from the fridge, though.

They can definitely be made a day ahead, and the mousse will be fine as long as you keep it in the refrigerator until shortly before serving! Even then, it doesn’t sink much, it just gets soft and squishy. 🙂 Let me know how it turns out!