Go Back
Milk Chocolate Brownies recipe designed for a 9-inch pan
Print

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.

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.