Whoever says milk chocolate doesn't belong in brownies needs to try this recipe. It's one I posted back in 2011 which was long overdue for a new photo. So I re-made the brownies for picture-taking, and while I was at it made a few minor changes, one being to add a swirl of peanut butter. But the peanut butter is optional. The point is that milk chocolate in brownies is a good thing because that little burst of dairy flavor from the chips is a contrast to the dark chocolate and cocoa flavor.

Slice of milk chocolate brownie with a big milk chocolate chip in the cross-section.

New and Improved Version

So this is my new and improved Cookie Madness version. I added a little oil, because a combination of oil and butter balances flavor and texture. I also increased the cocoa powder, which meant increasing the sugar as well. And then came the peanut butter because I've just been into it lately. And by lately I mean for the past 40 years.

Milk Chocolate Brownies recipe designed for a 9-inch pan

Milk Chocolate Brownies Pan Size

The brownie recipe fits a 9-inch square pan. I've never tested the recipe in an 8-inch pan, but that should work if you are okay with thicker brownies and can do some guess-work for the increased bake time. I have tested these as a half batch using an 8 ½ by 4 ½ inch loaf pan. For a small batch of milk chocolate brownies, just halve the recipe and bake in the loaf pan for about 25 minutes.

Here's the new improved recipe with an optional peanut butter swirl. Thank you to the old Epicurious article where I found the original because up until then, I didn't think milk chocolate belonged in brownies. And thank you to Guittard and Ghirardelli for making good tasting milk chocolate chips

Recipe

Milk Chocolate Brownies

This recipe is designed for a 9-inch square pan rather than the usual 8-inch pan. If you make it in an 8-inch pan the brownies will take more time and will be thicker.

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Ingredients

2 tablespoons oil any neutral oil is fine
1 ¼ cups milk chocolate chips or 8 oz chopped milk chocolate divided use
1 stick 114 grams unsalted butter
1 cup sugar
2 large large eggs
1 ½ teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
½ teaspoon salt
¾ cup all-purpose flour

Peanut Butter Swirl (Optional)

3-4 tablespoons creamy peanut butter mixed with about ½ teaspoon of oil

Instructions

Preheat oven to 350°F. Grease a 9-inch square baking pan and line bottom with a piece of parchment paper.
Melt oil and half (4 oz) of the milk chocolate together in the microwave using 50% power and stirring every 30-40 seconds. Set aside to cool slightly.
Melt butter in a microwave-safe mixing bowl. Stir in sugar. Add eggs 1 at a time, whisking until mixture is glossy and smooth, then whisk in vanilla, cocoa powder, baking powder and salt. With a rubber scraper stir in the melted milk chocolate, followed by the flour. Make sure the batter is cool, then stir in the milk chocolate chips.
Spread batter in pan. If you'd like to add a peanut butter swirl, mix together creamy peanut butter and oil and spoon it over the batter. Run a knife through to create a marbled effect.
Bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.