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Milk Chocolate Brownies
These milk chocolate brownies are soft, fudgy, and perfectly sweet, with a smooth chocolate flavor that’s less intense than traditional brownies. This easy recipe comes together quickly and bakes up rich, moist brownies every time.
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.
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Notes
- Use a milk chocolate you enjoy. Since milk chocolate is the main flavor, choose one you like eating on its own. Bars or discs will melt more smoothly, but chips work well, too.
- Don’t over-bake. For the best fudgy texture, look for a few moist crumbs on a toothpick rather than a completely clean center.
- Let them cool before cutting. Cooling helps the brownies set and makes slicing much cleaner. If you cut too soon, they’ll be softer and a bit messy (but still delicious!).
- For a less sweet version. Use a darker milk chocolate (around 40–45% cacao) to dial back the sweetness slightly while keeping the same texture.
- Pan size matters. An 8-inch square pan gives these brownies their thickness and fudgy texture. Using a larger pan will result in thinner brownies that bake more quickly.
- 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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