Best Milk Chocolate Brownies Recipes

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

MILK CHOCOLATE-MALT BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
• Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
• Spread batter in pan. Sprinkle with malted milk balls.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

MILK CHOCOLATE BROWNIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
• Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
• Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
• Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
• In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely.
• Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.
• In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
• In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating.
• Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.

CHOCOLATE MALT BROWNIES/MALTED MILK GLAZE

Steps:

• Preheat oven to 350*.
• Melt chocolate in pan, remove from heat and set aside.
• Cream butter, add sugar and vanilla, beat in eggs, then blend in melted chocolate, set aside.
• Sift flour, baking powder, salt and malted milk powder.add this to chocolate mixture, stirring well.
• Fold in nuts.pour batter into a greased and floured 8" square pan.
• Bake for 25-30 minutes.
• Brownies should be moist.
• cool.
• spread malted milk glaze over brownies.
• to prepare MALTED MILK GLAZE:.
• combine all ingredients and mix well.stir in additional milk if necessary to give spreading consistency.

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

CHEWY MILK CHOCOLATE BROWNIES

Steps:

• Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
• Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
• Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
• Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
• Slowly fold in the sifted flour. Mix until just incorporated.
• Slowly fold the egg white mixture into the batter. Do not over mix this.
• Pour the batter into a greased 13"x9" pan.
• Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
• Let cool and cut into squares.

MILK CHOCOLATE BROWNIES

Steps:

• Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well.
• Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13 x 9 x 2-inch baking pan.
• Combine chocolate pieces, 2 tblsp. sugar and walnuts; sprinkle evenly over batter.
• Bake in a 350 F oven 25 minutes or until done. Cool in pan on rack. Cut in 2 1/2 x 1-inch bars. Makes 2 dozen.

MILK CHOCOLATE BROWNIES FROM THE FAT WITCH BAKERY

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°. Melt the butter and the coarsely chop milk and unsweetened chocolates in a small pan over low heat, stirring frequently. Set aside and let cool to room temperature.
• 2. Cream the eggs, sugar, and vanilla in a large bowl until smooth. Add the cooled chocolate mixture and continue mix until well mixed.
• 3. Measure the flour and salt and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the milk chocolate chips by hand.
• 4. Using a spatula, spread the batter evenly into prepared baking pan. Bake for 25 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

MILK CHOCOLATE -MALTED WHOPPERS BROWNIES

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan.
• Heat the chocolate chips and butter together in a 3-quart saucepan over low heat, stirring frequently, until melted.
• Remove pan from heat; cool slightly.
• Beat in the sugar, vanilla, and eggs.
• Stir in the flour, malted milk powder, baking powder, and salt just until combined; do not overmix.
• Spread the batter evenly in the prepared pan; sprinkle with the chopped candy.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in pan on a wire rack before cutting.
• Serve warm or completely cooled.

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

ULTIMATE MILK CHOCOLATE BROWNIES

Steps:

• Pre heat oven to 180 degrees. Grease and line brownie tin.
• Melt the butter gently in microwave. Add the chocolate and stir until melted. Microwave a touch more if needed. Leave to cool.
• Add sugar, eggs and vanilla to the chocolate mixture. Beat until well mixed.
• Add the flour, cocoa and salt. Stir until smooth.
• Spread evenly into brownie tin. Bake for approx 20-25 minutes or until a skewer to the centre comes out with moist crumbs.
• Leave to cool completely in the tin, then turn out and cut into squares. Enjoy :).

MILK CHOCOLATE-MALT BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
• Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
• Spread batter in pan. Sprinkle with malted milk balls.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

MILK CHOCOLATE BANANA BROWNIES RECIPE - (4.6/5)

Steps:

• PREHEAT oven to 350º F. Grease 9-inch-square baking pan. MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. COMBINE flour, whole-wheat flour, baking powder and salt in small bowl. Beat brown sugar and butter in medium mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Gradually beat in flour mixture. Stir in bananas and remaining 3/4 cup morsels. Spread into prepared baking pan. BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Store in covered container in refrigerator.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

MILK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Grease bottom of 9"x13" pan.
• In a large bowl, Mix thawed whipped topping, eggs, and vanilla until smooth.
• Stir in brownie mix just until moistened.
• Stir in nuts, spread mixture in pan.
• Sprinkle chocolate chips on top.
• Bake for 30-40 minutes, or until toothpick comes out clean. Do Not over bake. Cool & slice. Serves 10-12.