modifizierte Stärke -> en:modified-starch - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.54545454545455 Start the Batter: Mix the sugar, brown sugar, eggs, and vanilla until they’re well-blended. Add the chocolate-butter mixture, and mix until everything becomes smooth.

Butterreinfett -> en:butterfat - vegan:no - vegetarian:yes - from_palm_oil:maybe - percent_min:0 - percent_max:5.55555555555556 Don’t Overdo the Sugar: These brownies have less sugar than your average recipe, but it’s that way by design. Since milk chocolate is already higher in sugar, these brownies don’t require quite as much to be added. Creating a whole new recipe that combines cake and biscuit didn’t come easy to us and I’m proud of all my colleagues who were involved in the process! They described it as an extremely interesting task and a challenge they were more than happy to take on. I absolutely love the cross-functional team spirit! Palmöl -> en:palm-oil - vegan:yes - vegetarian:yes - from_palm_oil:yes - percent_min:0 - percent_max:33.3333333333333This post was updated September 19, 2022 with new photos and recipe tips** Chewy, Gooey Milk Chocolate Brownies Last but not least, stir in the milk chocolate chips. These brownies are also delicious with chopped walnuts instead of the chocolate chips.

Citronensäure -> en:e330 - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.34782608695652 I’ve included recipe tips and step-by-step photos to ensure success – but to get straight to the ingredient amounts and condensed recipe format (without tips) feel free to scroll down. Magermilchpulver -> en:skimmed-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:6.66666666666667

How to Make Milk Chocolate Brownies – Step-by-Step Photos & Recipe Tips

Prepare the chocolate by chopping it into 1- to 1 ½-inch pieces. I am lazy and usually just use a food processor for this task. For an embarrassingly long time, I was a firm believer that making brownies from scratch was a waste of time. I mean, why bother when the boxed mix stuff was so fast, reliable, and good (I’m looking at you, Ghirardelli Double Chocolate Brownie Mix)? But a few years ago, when researching recipes for my cookbook, Weeknight Baking, I did a taste test of boxed mix brownies versus some of the internet’s most beloved recipes ( my friend Erika did something similar and wrote all about it). That was when I became convinced otherwise—as good as the boxed mix stuff was on its own, it just couldn’t hold a candle to homemade brownies. I now noticed a weird artificial flavor and cakey texture that I hadn’t ever noticed before. It turns out that homemade brownies, even the inferior recipes that I tested, were justinfinitelymore chocolatey and fudgy than the boxed mix stuff. Fudge Brownies Versus Cocoa Brownies Once the melted butter and melted milk chocolate are evenly melted and smooth – whisk in the sugars. You may notice that the batter starts to clump up after whisking in the sugars, but after the next step it should be smooth again. Vollmilchpulver -> en:whole-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:8.33333333333333 Because I am a chocolate fiend, I always sprinkle a handful of chocolate chips over the batter to give it texture and yes, to make it look “kewt”. For this recipe, I found that mini chocolate chips didn’t sink as much as regular-sized chocolate chips (Here’s some fun food science: the chips don’t sink in my original recipe that uses dark chocolate. Why? The extra cacao in the dark chocolate helps keep them afloat!). I also experimented with using milk chocolate chips versus dark chocolate (er, semisweet and bittersweet) chocolate chips and found I liked the contrasting flavors of the latter better. But you do you. I used Ghirrardelli’s Semi-Sweet Chocolate Mini Baking Chips. How to Make Milk Chocolate Brownies From Scratch

Once you’ve gathered your ingredients, it’s time to make the brownies! While this recipe is not quite as easy as pulling out a box mix and adding in oil and sugar, it’s still pretty easy breezy. Here are the steps to making brownies from scratch: These milk chocolate brownies aren’t as rich or cocoa filled as your classic homemade brownies or decadent fudge brownies. But there’s something delicious about swapping the classic dark chocolate or semi-sweet chocolate for milk chocolate. These brownies have a creamy, not too rich, mellow chocolate flavor and a deliciously chewy texture that almost verges on gooey. From there, whisk in the whisked eggs and vanilla extract. You want to ensure that the mixture isn’t too hot before adding in the eggs, otherwise you can end up cooking the eggs and essentially having pieces of scrambled eggs in your brownies which we definitely don’t want. I love the extra something-something brown sugar gives brownies; I feel like it keeps them moister and fresher for longer (since brown sugar has molasses, which helps add moisture and flavor). When baked in the oven, the brown sugar almost caramelizes and gives the brownies really subtle toffee notes. Seriously—substitute half the white sugar in your favorite brownie recipe (any one that’s not mine, because most of my brownie recipes contain brown sugar hahaha) with brown sugar. Your baking game will be changed. Chocolate Chips fettarmes Kakaopulver -> en:fat-reduced-cocoa-powder - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:5.88235294117647Melt the Chocolate: Place the chocolate and butter in a microwave-safe bowl. Heat them in the microwave at half power in 30-second increments until the butter melts completely and the chocolate melts when stirred. Stir them together until the mixture smooths out. Set the bowl aside to cool slightly.