Milk Chocolate Brownies

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Alright, this is Blondies and Brownies week, so I need to make good on my promise and give y’all some brownies!

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{Why yes, Matt and I are those people who sneak off the edge of the brownies before I’ve photographed them!}

So, here’s a confession: I’m not a chocoholic, though I do thoroughly enjoy chocolate in moderation. But I usually do not care for milk chocolate. I much prefer bittersweet or semi-sweet for baking (or eating straight, for that matter). Milk chocolate is a little too sweet for me. So it is *only* because these milk chocolate brownies come from a trusted source that I was even willing to try them.

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But, I’m so happy that I did try them, because they are incredibly delicious! Even though I trust this recipe’s author (Jennie), I was still hesitant to take my first bite; I mean, I really don’t care for milk chocolate, y’all. But I loved them. They are extremely rich and fudgy, but not too sweet at all, which is my chief complaint about milk chocolate. The brownie texture was just perfect, and it got that crackly top that makes me so giddy.

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I will highly recommend these to all the brownie and chocolate lovers out there, even if you’re like me and don’t gravitate toward milk chocolate. These just might be your milk chocolate exception, like they are mine. Enjoy!

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{One Year Ago: Zucchini Olive Pizza, Tomato Scallion Short Cakes with Whipped Goat Cheese}

Source: slightly adapted from In Jennie’s Kitchen

6 oz. milk chocolate, chopped
1/3 cup all-purpose flour
1/4 cup good quality unsweetened cocoa powder
1/2 tsp kosher salt
1 stick (8 tbs) unsalted butter, cut into pieces
1 tsp pure vanilla extract
2 large eggs
3/4 cup plus 2 tbs granulated sugar

Preheat the oven to 350 F. Cut a piece of parchment paper large enough to cover the bottom and sides of an 8-inch square baking pan. Grease one side of the parchment, and fit it (ungreased side down) into the pan. Set aside.
Add the chocolate and butter to a double boiler (or a glass bowl set atop a small pan of simmering water – make sure the water isn’t touching the bottom of the bowl). Let them both melt, then stir to smooth and combine. Add the vanilla extract, and stir to combine; set aside to cool slightly.
In a small bowl, whisk together the flour, cocoa, and salt; set aside.
Add the eggs and sugar to a clean, large bowl. Whisk until they become thick and pale yellow, 1 to 2 minutes. Whisk in the melted chocolate mixture. Using a rubber spatula, fold in the flour mixture.
Pour the batter into the prepared pan, spreading it evenly to the sides. You can give the pan a tap on the counter to help it settle, too. Bake for 30 minutes until the center is set and the edges gently pull slightly away from the sides of the pan. Let cool completely before cutting. (Sorry).

2 responses to “Milk Chocolate Brownies

  1. Julie,
    You’d think after inheriting kitchen stuff from my late grandma-in-law and my downsizing parents, as well as working at a thrift shop–I’d have either a double boiler or a glass bowl.
    Nope! I’m thinking microwave?
    I also don’t care for milk chocolate as much as semi sweet (really, s’mores are the main way I like milk chocolate bars) but I trust your taste buds.
    These brownies look amazing.

    • Texan New Yorker

      Thanks so much Kirsten! Yeah, the microwave is fine, that’s actually what’s written in the original recipe, but my microwave is super cheap and doesn’t always behave itself, so I prefer to keep melting chocolate where I can always see it! LOL…

      Hey, I’m in the same boat as you when it comes to milk chocolate, and these are to die for. I was so surprised, but they work so beautifully. I hope you enjoy them. 🙂

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