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3 chewy brownies stacked on top of each other
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5 from 3 votes

Milk Chocolate Brownies

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!
Prep Time15 minutes
Cook Time24 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Milk Chocolate Brownies
Servings: 9 large brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • 1/2 cup unsalted butter (112 grams) cut into cubes
  • 6 oz milk chocolate (170 grams) chopped into small pieces
  • 1/2 cup white sugar (100 grams)
  • 1/4 cup brown sugar (50 grams) packed
  • 2 large eggs whisked
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour (84 grams)
  • 1 1/2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup milk chocolate chips (about 130 grams)

Instructions

  • 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. 

Notes

  1. 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. 
  2. Chocolate: Chopped milk chocolate can be substituted with chocolate chips. 6 ounces is about 1 cup.
  3. 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. 
  4. 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. 

Nutrition

Calories: 380kcal | Carbohydrates: 46g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 97mg | Potassium: 101mg | Fiber: 2g | Sugar: 36g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg