Ultimate Milk Chocolate Brownies
Indulge in the decadence of *Ultimate Milk Chocolate Brownies*, the perfect treat for chocolate lovers! These luxuriously fudgy brownies are loaded with creamy milk chocolate in every bite, from the melted chocolate base to the generous sprinkling of chocolate chips folded into the batter. With a rich blend of granulated and light brown sugar, these brownies boast an irresistibly soft and chewy texture with a hint of caramelized sweetness. The recipe comes together in just 15 minutes of prep time, baking to perfection in under 30 minutes. Enjoy them warm or cool, served solo or paired with a scoop of vanilla ice cream for the ultimate dessert experience. Don’t forget the key to achieving their signature fudginess: slightly underbaking for the perfect moist crumb. These brownies are a crowd-pleaser for every occasion and can be easily stored for a few days—though they likely won’t last that long!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams milk chocolate, chopped
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams milk chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease or line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium heatproof bowl, melt the unsalted butter and 200 grams of chopped milk chocolate together. Use the microwave in 20-second intervals, stirring in between, until smooth. Alternatively, use a double boiler. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and the slightly cooled melted chocolate mixture until combined and glossy.
Add the eggs, one at a time, whisking well after each addition. Then, whisk in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt into the bowl. Fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Gently fold in the milk chocolate chips to distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with some moist crumbs (not wet batter). Be careful not to overbake to maintain the fudgy texture.
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into 12 squares.
Serve the brownies on their own, or with a scoop of vanilla ice cream for an extra indulgent treat. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 250.2 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 768 mg | 59% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1990 mg | 42% | |
*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.
