Best 7 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.

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.

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-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.