Prepare to embark on a decadent journey that will transform your kitchen into a chocolate paradise! These milk chocolate brownies aren't just a dessert—they're a life-changing experience that will have your taste buds dancing and your family begging for more. With a perfect balance of rich, creamy milk chocolate and a fudgy texture that melts in your mouth, Beth's Milk Chocolate Brownies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ½ teaspoon salt
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal of the brownies later.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Stir occasionally until completely melted, then remove from heat and let it cool slightly.
- In a large mixing bowl, combine 2 cups of granulated sugar with the melted butter. Mix well until the sugar is fully incorporated.
- Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This will help to create a smooth batter.
- Stir in 2 teaspoons of vanilla extract, ensuring it is evenly distributed throughout the mixture.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and ½ teaspoon of salt. This helps to aerate the dry ingredients and remove any lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the brownies tough.
- Fold in 1 cup of milk chocolate chips into the batter, ensuring they are evenly dispersed throughout.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into 16 squares and serve. Enjoy your delicious Beth's Milk Chocolate Brownies!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for smoother batter integration and more consistent baking.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense brownies.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect—wet batter means it needs more time.
- Cooling is Key: Allow brownies to cool completely before cutting for clean, neat squares.
- Optional Enhancements: Try sprinkling sea salt on top or adding a drizzle of caramel for extra indulgence.
- Storage Tip: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 227kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
