Get the Recipe:
Milk Chocolate Brownies
Made with smooth milk chocolate and a little kick of cocoa powder to round out the chocolate flavor, these Milk Chocolate Brownies are sweeter than traditional brownies but just as fudgy. Enjoy these moist and flavorful treats warm, with a cold glass of milk to wash them down.
Ingredients
- 1 cup (170 g) milk chocolate baking squares, discs, or chips
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
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Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper so that the paper overhangs by a few inches on two opposite sides.
- Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
- Add the flour, cocoa powder, and salt, and mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
- Using the overhanging parchment paper, lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
Notes
- To Store: Keep sealed tightly in an airtight container or ziplock bag at room temperature for up to 3 days.
- To Freeze: Wrap individually in plastic wrap, then a double-lock freezer bag and freeze for up to 2 months. Let thaw fully before eating.
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