Milk Chocolate Brownies
For those who prefer a lighter chocolate taste, this is the brownie for you. Milk Chocolate can be purchased as a candy bar, baking chips, and in large baking chunks. Check the bulk section of your grocery store for many types of chocolate.
Recipe type: Dessert | Chocolate
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9"x9"x2" Square Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- ½ cup unsalted butter, room temperature
- 8 ounces milk chocolate, chopped into small pieces
- ¾ cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¾ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening.
Batter:
- In a medium heavy saucepan over low heat, combine butter and chocolate; stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring occasionally. Set aside to cool slightly.
- Add brown sugar and vanilla to chocolate mixture; stir to mix. Add eggs; beat until thoroughly mixed. Add flour, cocoa powder, salt, and baking powder; stir until mixed.
- Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave brownie in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.