Milka Brownie 180g

Product Information

My 14 yr old nephew is a brownie connoisseur he gave this recipe a 10 out of 5. I have finally found his favorite! Milk chocolate has a low percentage of cocoa – typically around 30-35%. When we use chocolate in baking, we end up diluting the cocoa flavor because of the other ingredients (butter, milk, flour, etc). So if we start off with milk chocolate, then the chocolate flavor is too weak. Hi, Naiara. I’m in the process of adding weight measurements to all of my recipes, but I haven’t quite gotten to this one yet. If you want to bake them before I can add the additional information, try an online ingredient weight chart like the one at King Arthur Flour.

Magermilchpulver -> en:skimmed-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:6.66666666666667 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. 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. Pro Tip: Cool the brownies in the pan fully before cutting them into squares (I know – it’s agony). This will take at least 2 hours. The pan shouldn’t feel warm to the touch. If you lined the pan with parchment or fil, lift them out of the pan using the overhang and place on a cutting board. Then cut with a sharp knife (not a table knife) and wipe off the knife after each slice for clean cuts.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! As always, start by preheating the oven to 350F (180C or 170C fan forced). Line an 8×8 inch (20×20 cm) pan with aluminum foil or parchment paper, leaving an overhang around the edges. I like this method because it means that after the brownies have baked and cooled, you can lift them out of the pan using the overhang and slice on a cutting board. If you prefer, you can always lightly grease the pan instead. Last but not least, stir in the milk chocolate chips. These brownies are also delicious with chopped walnuts instead of the chocolate chips.

Nutrition: Details provided are an estimate only and based on 1 large brownie, assuming the pan is sliced into 9 equal-sized large brownies. You can easily slice the pan into 12 or 16 smaller brownies. Sojalecithin -> en:soya-lecithin - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:3.84615384615385 Egg, Whole milk powder, Sweet whey powder, Milk, Skimmed milk powder, Sweetened condensed milk, Butterfat Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix until just combined—at this point, it’s okay to have one or two small streaks of flour left in the batter. Mix in ¾ cup of the mini chocolate chips. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the remaining mini chocolate chips over the batter.

6 comments on “Milk Chocolate Brownies”

Also, the brownies are more moist after they cool. These really didn’t need frosting, it a tasty milk chocolate glaze doesn’t exactly ruin them. 😁

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.

My brownie came out rather runny. I baked a 1.5 batch using oz measuarement. So that’s 12 oz of milk chocolate and butter but for the flour it’s only 6.25oz? While the sugars were 11.25 & 10.5 respectively?? Is this ratio right or should have I added more flour? Made these brownies last night as I had a lot of milk chocolate floating around the house. I made a couple of changes. I didn’t realize I was completely out of cocoa powder, so I swapped for a 1/3 oz square of dark chocolate. Also, I added a peanut butter swirl to the top–because who doesn’t love peanut butter. It was good for what it was, milk chocolate. Maybe it would’ve been better had the chocolate been of a higher quality? I used Cadbury and Ghirardelli. Just a note, when melting the chocolate, I feel 30 second increments Is far too long. I did this and my chocolate completely seized after only the second 30second period in the microwave. I would recommend doing it for 10 seconds at a time next time. But I love milk chocolate. And it got me thinking…. Could I make a milk chocolate brownie? A brownie with milk chocolate chips? That’s fudgy and chewy and filled with delicious creamy milk chocolate flavor? Palmöl -> en:palm-oil - vegan:yes - vegetarian:yes - from_palm_oil:yes - percent_min:0 - percent_max:33.3333333333333