Milk Brownies
Indulge your sweet tooth with these decadent Milk Brownies, a rich and velvety twist on a classic treat. Featuring a creamy addition of whole milk, these brownies boast a moist and fudgy texture that melts in your mouth with every bite. Made with semi-sweet chocolate, unsalted butter, and a balance of granulated and brown sugar, they deliver the perfect combination of deep chocolate flavor and a hint of caramel-like sweetness. The batter is carefully folded with cocoa powder and a touch of salt for that signature chocolatey depth. In just 35 minutes from start to finish, you can enjoy these perfectly portioned 8x8-inch brownies, ideal for satisfying cravings or sharing with family and friends. Perfectly easy to make with basic pantry ingredients, these homemade brownies with milk are a must-try for lovers of all things chocolate.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 units large eggs
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a slight overhang for easier removal.
In a medium-sized saucepan, melt the butter and semi-sweet chocolate over medium-low heat, stirring frequently to prevent burning. Once fully melted and smooth, remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is thick and pale, about 1-2 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to avoid cooking the eggs.
Add the milk and vanilla extract to the mixture, stirring until well combined.
Sift the all-purpose flour, cocoa powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Slice into 9 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 449.7 g | 164% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 337.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 397 mg | 31% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
