Milk Chocolate Brownies
They are moist, chewy, chocolatey and have that flaky crust that I happen to love.
Servings: 9
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 Baking Chips Milk Chocolate, Divided
- 2 Eggs
- 1 teaspoon Vanilla
- 1 Cup Walnuts Toasted, Chopped, Optional
Instructions
- Combine flour, salt and baking soda. Set aside.¾ cups Flour, ¼ teaspoons Salt, ¼ teaspoons Baking Soda
- Melt the butter, milk and sugar over medium low heat, stirring continuously.1/3 Cups Butter, 2 Tablespoons Milk, ¾ Cups Sugar
- When just to a boil, remove from heat and immediately stir in 1 cup of the milk chocolate chips.2 Cups Baking Chips
- Transfer chocolate mixture to a large bowl and stir in the eggs, one at a time.2 Eggs
- Stir in vanilla and flour mixture.1 teaspoon Vanilla
- Fold in remaining cup of chocolate chips and nuts, if desired.1 Cup Walnuts
- Pour batter into a greased 9×9 pan.
- Bake for 30 -35 minutes at 325 degrees.
Notes
Well wrapped brownies will keep at room temperature for up to 4 days, or in the freezer up to 3 months.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 58g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 55mg | Sodium: 204mg | Potassium: 86mg | Fiber: 1g | Sugar: 47g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg