An easy, one-bowl, homemade brownie recipe, made with the addition of dry milk powder, milk chocolate chips and milk chocolate chunks to give these brownies a milk chocolate flavor.
This brownie recipe is as easy as a box mix, yet produces a rich, dense, fudgy brownie with a crisp, crackly top. So much better than anything from a box! If you do not have any dry milk powder (or malted milk powder like I used in this recipe) and just want a classic brownie recipe click HERE
Milk Chocolate Brownies
Print RecipeIngredients
- 10 tablespoons unsalted butter
- 1-1/3 cup white granulated sugar
- 3/4 cup cocoa powder (I used Rodelle Gourmet Baking Cocoa)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (I used Rodelle Baker's Extract)
- 2 eggs, cold
- 2 tablespoons dry milk powder (I used malted milk powder)
- 1/2 cup all-purpose flour
- 2 Hershey's milk chocolate bars, broken into pieces
- 3/4 cup milk chocolate chips
Instructions
Preheat oven to 325-degrees. Line an 8x8-inch baking pan with parchment paper and spray with baking spray. Set aside.
In a microwave safe bowl, add the butter, sugar, cocoa powder and salt. Microwave in 30-second intervals, stopping to stir the mixture every 30-seconds. Microwave the mixture until the mixture is fairly smooth and hot to the touch (approximately 1-1/2 to 2-1/2 minutes in the microwave).
Remove the bowl from the microwave and set the bowl aside for several minutes, to allow the mixture to cool so it is only warm to the touch. After mixture has cooled for several minutes, use a wooden spoon to stir in the vanilla extract. Add the eggs one at a time to the mixture, vigorously stirring each egg into the mixture. Stir in the dry milk powder and flour into the mixture until fully incorporated into the batter. Beat the batter vigorously for 40 strokes. Fold the chocolate chunks and chocolate chips into the brownie batter. Spread brownie batter into prepared pan.
Bake brownies in 325-degree oven for 25-35 minutes. These brownies will bake anywhere from 25-35 minutes. The variance on baking times comes from the type of pan you use (glass versus metal) and if the pan is a true 8-inch x 8-inch pan. So start checking at the 25-minute mark and bake only until a toothpick inserted in the middle comes out without raw batter on it. Do not over bake, or you won't get fudgy brownies.
Remove brownies from the oven and let brownies set in the pan to cool completely before slicing into desired sized squares.
Notes
Store in an airtight container at room temperature. Brownies stay fresh for 3-4 days.
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How to Make Brownies with Dry Milk Powder and Cocoa: A Simple Yet Delicious Twist in 5 steps - goodrecipe
October 14, 2024 at 6:17 AM[…] Yes! Simply swap out the butter for a plant-based alternative, and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to replace the eggs. You’ll still get deliciously fudgy brownies. […]