It is better to pull the brownies out of the oven early than leave them in too long—if you overbake the brownies, they’ll be tough! They might appear underbaked, but I promise that when they’ve cooled, they’ll be perfect. Creating a whole new recipe that combines cake and biscuit didn’t come easy to us and I’m proud of all my colleagues who were involved in the process! They described it as an extremely interesting task and a challenge they were more than happy to take on. I absolutely love the cross-functional team spirit! Okay, hopefully all of the above has convinced you to make these milk chocolate brownies, lol. Let’s talk about some of the key ingredients you’ll need for this recipe: Milk Chocolate (obviously)

Magermilchpulver -> en:skimmed-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:6.66666666666667

Once you’ve gathered your ingredients, it’s time to make the brownies! While this recipe is not quite as easy as pulling out a box mix and adding in oil and sugar, it’s still pretty easy breezy. Here are the steps to making brownies from scratch: Because I am a chocolate fiend, I always sprinkle a handful of chocolate chips over the batter to give it texture and yes, to make it look “kewt”. For this recipe, I found that mini chocolate chips didn’t sink as much as regular-sized chocolate chips (Here’s some fun food science: the chips don’t sink in my original recipe that uses dark chocolate. Why? The extra cacao in the dark chocolate helps keep them afloat!). I also experimented with using milk chocolate chips versus dark chocolate (er, semisweet and bittersweet) chocolate chips and found I liked the contrasting flavors of the latter better. But you do you. I used Ghirrardelli’s Semi-Sweet Chocolate Mini Baking Chips. How to Make Milk Chocolate Brownies From Scratch Melt the Chocolate: Place the chocolate and butter in a microwave-safe bowl. Heat them in the microwave at half power in 30-second increments until the butter melts completely and the chocolate melts when stirred. Stir them together until the mixture smooths out. Set the bowl aside to cool slightly.

Whisk together the sugars, egg, and vanilla, before slowly adding the melted chocolate and finally mixing in the dry ingredients. I love the extra something-something brown sugar gives brownies; I feel like it keeps them moister and fresher for longer (since brown sugar has molasses, which helps add moisture and flavor). When baked in the oven, the brown sugar almost caramelizes and gives the brownies really subtle toffee notes. Seriously—substitute half the white sugar in your favorite brownie recipe (any one that’s not mine, because most of my brownie recipes contain brown sugar hahaha) with brown sugar. Your baking game will be changed. Chocolate Chips

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If you had to chose between a chocolatey brownie and a chunky chocolate chip cookie for a little indulgence in between, what would you go for? Sometimes it can be really hard to make that call.... So, here’s some really great news for all brownie and cookie lovers out there: you can have it all! Start the Batter: Mix the sugar, brown sugar, eggs, and vanilla until they’re well-blended. Add the chocolate-butter mixture, and mix until everything becomes smooth. Yes, you can freeze these brownies. Place them in an airtight, freezer-safe container or bag. Properly stored, they should keep in the freezer up to 3 months. Thaw for an hour or two at room temperature, or warm briefly in the microwave. More Fudgy Brownies to Enjoy Dextrose -> en:dextrose - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:11.1111111111111 Most fudge brownie recipes call for bittersweet, semisweet, or dark chocolate—but in a pinch, milk chocolate will work in any recipe too! Milk chocolate makes my best fudge brownie recipe sweeter and chewier. It’s perfect for those folks who find the flavor of dark chocolate too rich and intense. The best part? Even with milk chocolate, these brownies still have their signature flaky and paper-thin sugar top. Why You Should Make Homemade Milk Chocolate Brownies