Milk Chocolate Brownies

3 chewy brownies stacked on top of each other

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!

Course Dessert

Cuisine American

Keyword Milk Chocolate Brownies

Prep Time 15

Cook Time 24

Total Time 45

Servings large brownies

Calories 380kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

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)

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

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.

Nutrition