Milka Brownie 180g

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I made these recently and I also didn’t have any cocoa in the house which was a first. I used a few more

In just 6 simple steps, you’ll have a batch of delightfully sweet milk chocolate brownies ready to go. Recipes don’t get much easier than this.These look like the perfect brownie recipe for what I have been searching for. My husband really will only eat milk chocolate. I have tried about a dozen recipes, tweaking ever so slightly. He is SO particular and such a milk chocolate fan! I have one question I would love your advice on. If I add milk chocolate chips at the very end (hubby loves the mixed in chunks) should I reduce the chocolate chips that you melt in from 1 cup to a half cup and add in the second 1/2 cup at the end? OR keep your original recipe and add in an extra half cup chips at the end ? I am concerned about getting the bars too sweet. I appreciate your time. This looks like it might be the winner I have been searching for. Thank you. Also does the cocoa powder matter if you use Hershey’s regular or Dutch process? Dextrose -> en:dextrose - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:11.1111111111111 Hi, Lisa. You can try scaling the recipe for the volume of a half sheet pan. The brownies will need to be thinner for that size pan. Just as a guess, I’d try tripling the recipe and adjust from there if needed.

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. 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.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. These are delicious! I’ve made these many times now over the past year and this has become my go-to brownie recipe. (I’m really eager to make them tonight with some Kahlua buttercream on top!) I use the Ghiradelli brand milk chocolate chips and cocoa powder to make these and it’s always been a hit. Hi! You can add more chocolate chips, but you’ll need to keep the melted chocolate the same. Dutch process has different properties and flavor than natural unsweetened cocoa powder. It may work well enough, but you won’t get quite the same result.