Silky milk chocolate and cocoa powder make these sweeter than conventional brownies but still fudgy. Milk complements these scrumptious pastries.
INGREDIENTS
– 1 cup (170g) milk chocolate baking squares, discs, or chip– 1/2 cup (113g) unsalted butter– 1/2 cup (100g) granulated sugar– 1/4 cup (50g) firmly packed light brown sugar– 2 large egg– 2 teaspoons vanilla extract– 1 cup (120g) all-purpose flour– 1 tablespoon unsweetened cocoa powder– 1/2 teaspoon salt
INSTRUCTIONS
Step 1
Preheat oven to 350°F. Parchment paper should overflow two edges of an 8-inch square baking pan by a few inches.
Step 2
Put chocolate and butter in a microwave-safe bowl. In 30-second increments, microwave at half power until butter and chocolate melt when mixed. Stir smooth. Let cool slightly.
Step 3
Blend sugar, brown sugar, eggs, and vanilla. Beat in chocolate-butter mixture until smooth. Mix in flour, cocoa powder, and salt until mixed. Spread batter in prepared pan.
Step 4
Bake for 35–40 minutes or until a pick inserted into the center comes out with moist crumbs. Run a knife along the pan's non-lined sides. Pan-cool on a wire rack.
Step 5
Remove the cooled brownies from the pan to a cutting board using the overhanging parchment paper. Cut bars with a sharp knife.