These milk chocolate brownies have the perfect dense, chewy and slightly gooey brownie texture with crinkly tops. Using melted milk chocolate in the brownie batter gives a creamy milk chocolate flavor that’s not too rich or overpowering. Then they’re filled with even more milk chocolate chips!
**This post was updated September 19, 2022 with new photos and recipe tips**
Chewy, Gooey Milk Chocolate Brownies
These milk chocolate brownies aren’t as rich or cocoa filled as your classic homemade brownies or decadent fudge brownies. But there’s something delicious about swapping the classic dark chocolate or semi-sweet chocolate for milk chocolate. These brownies have a creamy, not too rich, mellow chocolate flavor and a deliciously chewy texture that almost verges on gooey.
To be honest – I often get asked why I don’t bake with milk chocolate. It’s creamy, it’s delicious – and hey, you can eat a whole family-sized Dairy Milk bar 10 minutes flat (just me??). So why wouldn’t I add that creamy, milky goodness to recipes? Well my answer up until recently was always this.
Milk chocolate has a low percentage of cocoa – typically around 30-35%. When we use chocolate in baking, we end up diluting the cocoa flavor because of the other ingredients (butter, milk, flour, etc). So if we start off with milk chocolate, then the chocolate flavor is too weak.
But I love milk chocolate. And it got me thinking…. Could I make a milk chocolate brownie? A brownie with milk chocolate chips? That’s fudgy and chewy and filled with delicious creamy milk chocolate flavor?
It was challenge accepted.
How to Make Milk Chocolate Brownies – Step-by-Step Photos & Recipe Tips
I’ve included recipe tips and step-by-step photos to ensure success – but to get straight to the ingredient amounts and condensed recipe format (without tips) feel free to scroll down.
- As always, start by preheating the oven to 350F (180C or 170C fan forced). Line an 8×8 inch (20×20 cm) pan with aluminum foil or parchment paper, leaving an overhang around the edges. I like this method because it means that after the brownies have baked and cooled, you can lift them out of the pan using the overhang and slice on a cutting board. If you prefer, you can always lightly grease the pan instead.
- Then in a large bowl you’ll add the chopped chocolate and butter cut into pieces. Always melt chocolate slowly. You can either do this using a double boiler (placing the bowl over a saucepan of gently simmering water and stir carefully) – just make sure the water isn’t touching the bottom of the bowl. Or microwave for 45-second intervals on medium power (not high power, which is often the default on many microwaves) and stir between each interval until smooth.
- Once the melted butter and melted milk chocolate are evenly melted and smooth – whisk in the sugars. You may notice that the batter starts to clump up after whisking in the sugars, but after the next step it should be smooth again.
- From there, whisk in the whisked eggs and vanilla extract. You want to ensure that the mixture isn’t too hot before adding in the eggs, otherwise you can end up cooking the eggs and essentially having pieces of scrambled eggs in your brownies which we definitely don’t want.
- Then stir in the cocoa, flour and salt. We’re using very little cocoa in this recipe – remember, they’re milk chocolate brownies. You’ll also notice that we aren’t using any baking powder or baking soda. Both these ingredients are used to help baked goods rise and because we want these brownies to be dense and almost gooey, we’re leaving them out.
- Last but not least, stir in the milk chocolate chips. These brownies are also delicious with chopped walnuts instead of the chocolate chips.
- Then pour the batter into the prepared pan, and spread the top smooth.
- They’ll bake in the preheated oven for about 23-27 minutes. Now – a lot of the secret to perfectly chewy, slightly gooey brownies is in the bake time. If your brownies bake for too long they become dry and hard. So be careful not to over bake. The top should look set, and an inserted toothpick will come out with a few damp crumbs.
Pro Tip: Cool the brownies in the pan fully before cutting them into squares (I know – it’s agony). This will take at least 2 hours. The pan shouldn’t feel warm to the touch. If you lined the pan with parchment or fil, lift them out of the pan using the overhang and place on a cutting board. Then cut with a sharp knife (not a table knife) and wipe off the knife after each slice for clean cuts.
You could serve these with ice cream and chocolate sauce. I like to store them in the fridge so they’re extra dense and enjoy with a glass of milk. They’re creamy, fudgy, chewy and with a delicious mellow milk chocolate flavor – these are the perfect way to switch up your brownies.
And for more delicious brownie recipes, be sure to try:
Milk Chocolate Brownies
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams) cut into cubes
- 6 oz milk chocolate (170 grams) chopped into small pieces
- ½ cup white sugar (100 grams)
- ¼ cup brown sugar (50 grams) packed
- 2 large eggs whisked
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour (84 grams)
- 1 ½ tablespoons cocoa powder
- ¼ teaspoon salt
- ¾ cup milk chocolate chips (about 130 grams)
- Preheat the oven to 350F (180C or 170C fan forced) degrees. Line a square 8 inch (20 cm) baking pan with aluminium foil or baking paper leaving an overhang around the sides. Alternatively, lightly grease the pan.
- Add the butter cut into chunks and the chopped chocolate to a large bowl. Melt in the microwave on medium power (not high - which is often the default). Microwave for 45-second intervals, stirring between each interval. Alternatively, melt in a double boiler.
- Once melted, stir together. Then whisk in the sugar.
- Whisk in the whisked eggs and vanilla extract until the batter is smooth and there are no lumps of eggs.
- Fold in the flour, cocoa powder and salt using a rubber spatula.
- Then fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 22-27 minutes, or until the top looks set and an inserted toothpick comes out with a few damp crumbs.
- Allow to cool in the pan fully (about 3 hours). If you lined the pan with foil/baking paper, lift the brownies out of the pan and place on a cutting board. Then slice into squares.
- Pan Sizes: This recipe does not have quite enough batter to be made in a 9x9 inch (23x23 cm) baking pan. The recipe can be doubled and made in a 9x13 inch (23x33 cm) pan - the bake time will probably be about 5 minutes longer. I typically don't lift the brownies out of the pan to slice if using a large pan.
- Chocolate: Chopped milk chocolate can be substituted with chocolate chips. 6 ounces is about 1 cup.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 6 days. If your brownies are especially gooey, I recommend storing in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 large brownie, assuming the pan is sliced into 9 equal-sized large brownies. You can easily slice the pan into 12 or 16 smaller brownies.