Milk Chocolate Brownies

 

 

We are always looking for good brownie recipes. So far our  favorite is Ina’s Outrageous Brownies, but these Milk Chocolate Brownies were perfect for a faster, but still delicious version. They were moist, chewy, chocolatey and had that flaky crust that I happen to love. They may not look awesome, but they sure taste it! If you need a quick and easy recipe for brownies I would definitely try this one!

 

Recipe by Karen at Tasty Kitchen

How Do You Know If Brownies Are Done?

When the brownies start to pull away from the edge of the pan, they are done.

You can test for doneness by inserting a toothpick near the center of the pan.

If the toothpick comes out clean, your brownies will be cake-like.

For fudgy brownies, remove from oven when the toothpick comes out with a few moist crumbs clinging to it.

 

How Long Will Brownies Keep?

Cut brownies, wrapped well in plastic wrap will keep for 2 days at room temperature.

A pan of uncut brownies, wrapped well will keep for up to 4 days at room temperature.

 

Can Brownies Be Frozen?

Brownies can be frozen for up to 3 months.

Wrap in plastic wrap and foil or place in heavy duty freezer bag before freezing.

 

Milk Chocolate Brownies

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Milk Chocolate Brownies

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Uncategorized
Servings: 1 batch
Calories: 4046kcal
Author: Sweet Basil

Ingredients

  • ¾ cups Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 1/3 cups Butter melted - No Substitutions
  • 2 Tablespoons Milk
  • ¾ cups Sugar
  • 2 cups Milk Chocolate Chips Divided
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup Chopped Toasted Walnuts, Optional

Instructions

  • Combine flour, salt and baking soda. Set aside.
  • Melt the butter, milk and sugar over medium low heat, stirring continuously.
  • When just to a boil, remove from heat and immediately stir in 1 cup of the milk chocolate chips.
  • Transfer chocolate mixture to a large bowl and stir in the eggs, one at a time.
  • Stir in vanilla and flour mixture.
  • Fold in remaining cup of chocolate chips and nuts, if desired.
  • Pour batter into a greased 9×9 pan.
  • Bake for 30 -35 minutes at 325 degrees.

Nutrition

Serving: 1g | Calories: 4046kcal | Carbohydrates: 534.4g | Protein: 47.8g | Cholesterol: 552.8mg | Fiber: 16.5g | Sugar: 433.3g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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6 comments on “Milk Chocolate Brownies”

  1. have you ever tried this recipe using semi sweet instead of milk chocolate?

  2. How much butter do you have to use?

  3. Ina's a genius. I have loved evrything I made from her. I will have to try these as well.

  4. These look good. I love outrageous brownies too. This is funny. The ad displayed RIGHT NEXT to this recipe was “Tips for a flat belly”.