Milk Chocolate Brownies

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I wasn’t always a brownie fan but now, there’s nothing like a warm pan of rich, chewy brownies with a cup of coffee! I enjoy cutting out designs and decorating them for various occasions. I used to make this recipe with semi-sweet or dark chocolate chips. Once I tried milk chocolate, I’ve never gone back.

NOTES:

  • SALTED BUTTER: I like salted butter in this recipe. I think it adds balance. If you only have unsalted butter on hand, add 1/4 teaspoon of salt when melting the butter.
  • COCOA & VANILLA: I get the unsweetened cocoa powder and bourbon vanilla extract at Trader Joe’s. You can use any cocoa you like as long as it’s unsweetened. You can use regular vanilla.
  • BROWN SUGAR: I love brown sugar in my recipes! It gives the brownies a nice crunchy top and edges. If you don’t have brown sugar, replace it with another ½ cup of granulated sugar…1 cup total.
  • ESPRESSO POWDER: The ¼ teaspoon of espresso powder enhances the chocolate flavor. You will not taste any coffee in the brownies. Most stores carry it in their coffee section. You may leave it out, if you prefer.
  • BAKING TIME: Baking time is 25 minutes in my oven. Be careful not to over bake. Remember, they will continue to cook a little while cooling. You want them to be gooey and chewy.
  • PAN SIZE: For regular brownie thickness, use a 9×9 pan. If you would like a thicker brownie, use an 8×8 pan and adjust your baking time.
  • NUTS: You may add a ¼ cup of chopped pecans or walnuts. I have also used chopped peanuts.

WHERE DO I GET MY CHOCOLATE CHIPS?

I’ve been asked this question quite a bit. I have tested so many brands… There can be a difference depending on what you’re making.

MY FAVORITES:

  1. Trader Joe’s Semi-Sweet Chocolate Chips and also White Chocolate Chips.
  2. Whole Foods 365 Semi-Sweet Chocolate Chips.
  3. Guitard Semi-Sweet Chocolate Chips and also Dark Chocolate Chips.
  4. Ghirardelli Semi-Sweet Chocolate Chips and also Milk Chocolate Chips.

I used Ghirardelli Milk Chocolate Chips in this recipe and it tastes amazing!

Last Christmas, when baking a lot of fudge for family gifts, Trader Joe’s was running low on chocolate chips. So, I grabbed a few of the chocolate chunk bags. The bags, and the chunks, looked similar.. Well, the first batch of fudge turned out dark, crumbly and hard. I had to throw it out. When I compared the ingredients, there were only two differences but it was just enough to throw the whole recipe off. So, if you ever have a recipe fail, and you feel like your execution was spot-on, it may be one of your ingredients.

Perfect brownies…crunchy top and moist inside.

Instead of cutting the brownies into bars, try using cookie cutters.

After cutting heart shaped brownies, I placed them on a pan with a rack, melted 1/2 cup of white chocolate chips, then drizzled the white chocolate on the brownies using a spoon. The drizzle lines don’t have to be perfect. Have fun with it. I made two passes over each brownie. When done, add sprinkles.

The brownie is a canvas for different flavors of chocolate and the thousands of sprinkle options available. It’s a great gift for family and friends!

Milk Chocolate Brownies

Rich, chewy brownies made with milk chocolate!
Servings 9 servings
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Equipment

  • 9×9 metal baking pan
  • Parchment paper
  • KitchenAid® Professional 600 Series Mixer
  • Large mixing bowl
  • Medium bowl
  • Small sauce pan
  • Whisk
  • Rubber spatula

Ingredients

  • ½ cup salted butter melted and slightly cooled
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder unsweetened
  • ¼ tsp espresso powder
  • ½ tsp salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup milk chocolate chips melted
  • 1 cup milk chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Line a 9×9 metal pan with parchment paper.
  • Melt butter in a small sauce pan on stove, or in a microwave using a microwave safe dish.
  • In a medium bowl, whisk together sifted flour, cocoa powder, espresso powder and salt. Set aside.
  • Pour slightly cooled, melted butter into a large mixing bowl.
  • Mix in granulated sugar and brown sugar until smooth, approximately 2 minutes.
  • Add eggs and vanilla extract. Mix for 1 to 2 minutes.
  • Mix in melted chocolate until combined and has a smooth consistency.
  • Add flour mixture until combined.
  • Use a rubber spatula to fold in the milk chocolate chips.
  • Pour mixture into parchment lined pan and spread evenly.
  • Bake for 25 minutes. Toothpick will not come out completely clean because of melted chocolate chips inside. Careful not to overbake. Brownies will continue to cook a little while cooling.
  • Allow brownies to cool on a rack before lifting out of pan.
  • While still warm, slice into 9 squares.

Notes

You may use a whisk to combine all ingredients except the milk chocolate chips. Or, use a hand mixer or stand mixer instead, then fold in the chocolate chips with a spatula.
Course: Dessert
Keyword: Bakery, Brownies, Chocolate

Please let me know how it turned out for you! Leave a comment on Facebook or Instagram and tag with @morganskitchn and #morganskitchn.

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