Milk Chocolate Brownies

These milk chocolate brownies are rich, fudgy, and packed with smooth chocolate flavor. Made with melted milk chocolate, butter, and simple pantry staples, they bake into moist, bakery-style brownies with a tender crumb and irresistible chocolate richness.

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Course: Dessert

Cuisine: American

Keyword: chocolate dessert, easy brownie recipe, fudgy brownies, milk chocolate brownies

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings: brownies

Calories: 215kcal

Author: Lila benett

Cost: 2

Equipment

8x8-inch baking pan
parchment paper
heatproof bowl
saucepan
silicone spatula
wire cooling rack

Ingredients

8 oz milk chocolate
6 oz unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp fine sea salt

Instructions

Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
Chop the milk chocolate into small, evenly sized pieces.
Combine the chopped milk chocolate and butter in a heatproof bowl over gently simmering water.
Stir frequently until completely melted and smooth, then cool for 2 minutes.
Add the sugar and stir vigorously for 1 minute.
Whisk the eggs lightly and add them one at a time to the chocolate mixture, stirring after each addition.
Stir in the vanilla extract until the batter is smooth and glossy.
Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl.
Fold the dry ingredients into the chocolate mixture until just combined.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 28 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies rest in the pan for 10 minutes after baking.
Lift the brownies out using the parchment paper and transfer to a wire rack.
Cool completely for about 45 minutes, then cut into 16 squares and serve.

Notes

Use high-quality milk chocolate containing cocoa butter for the best flavor and texture. Do not overmix after adding the flour, and remove the brownies when a toothpick shows a few moist crumbs. Cool completely before slicing for clean, professional-looking squares.

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