These Milk Chocolate Brownies are rich and delicious. If you want to get to them faster, skip to the bottom and dig in. Of course, you’re always welcome to stick around and read my silly stories.
There is this salad bar in my office building.
The salads are amazing, truly. They are totally worth the obscene $12 price tag.
At the counter, between the bright smoothies and the gluten-free macaroons, they have a massive slab of fudgy, deep dish brownies. Once, a co-worker bought one and offered me a bite.
It was soft, but somehow chewy and brought chocolate to a whole new level. It is the brownie of dreams.
And, it inspired these guys – Milk Chocolate Brownies.
These, unfortunately, are not the holy grail brownies found at my salad place.
But, they are pretty damn good if I do say so.
I never have semi-sweet chocolate chips in the house. I know they are a baking staple, but I prefer milk, especially in a soft and chewy cookie.
It turns out, they also work well in brownies!
I melted these down and swirled them into my batter. If you only have dark chocolate or semi-sweet, I’m sure these brownies would also turn out. I just like that lighter, milky flavour from the milk chocolate chips.
Also a bonus, no stand mixer required! These brownies work just fine with a strong stirring arm.
These make the kind of brownies that are so rich they don’t need frosting. They form that beautiful, crackly top with a thick, fudge centre. If a brownie isn’t fudgy, I’m not interested.
What’s your best brownie secret?
Happy Sunday, everyone!
MILK CHOCOLATE BROWNIES
Makes 24 brownies
1 cup butter, melted
2 cups white sugar
1 tbsp vanilla extract
1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 tsp salt
1 cup milk chocolate chips, melted
- Preheat the oven to 350ºF and grease a 9 x 13 baking pan with a bit of butter and a few pinches of cocoa powder.
- Melt your cup of butter in the microwave until liquid. Stir with sugar, eggs and vanilla.
- Add flour, cocoa powder and salt. Melt your chocolate chips in the microwave and stir into the batter until fully combined.
- Pour into your prepared baking pan and bake for 40-45 minutes until the top is crackly and the batter is no longer liquid.
- Set aside to cool completely and cut.