Prep 20 mins
Cook 45 mins
Milk chocolate variation of my chewy and fudgy brownies that I developed to use-up some extra milk chocolate that I had around after x-mas.... A bit lighter than the other, good compromise taste for those that aren't instense chocoholics. Lots of options!
- 11 1⁄2 ounces milk chocolate pieces (give or take)
- 14 tablespoons unsalted butter, cut into chunks
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 3⁄4 cups all-purpose flour (245 gms)
- 2 cups sugar (400 gms)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1 1⁄2 cups toasted nuts, finely chopped (171 gms) (optional)
- 1 cup any flavor chocolate chips (170 gms or more) (optional)
- 1⁄2 cup toffee pieces (75 gms or more) (optional)
- 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.
I made this recipe last week. It was a hit! I served it with ice cream and strawberries to garnish and a trickle of chocolate sauce. The way I served it could compare to a deluxe hot fudge brownie sundae. YUM! I would mention that since there is a lot of solid chocolate in this recipe, it gets ‘tougher’ when cool. IMHO it tastes much better warm. This is going in my death by chocolate section to surely make again. I also recommend small squares instead of a normal brownie size due to its richness. My brother-in-law said he hated brownies before trying these and he ate it when it was cooled! Thanks for this Steve!
Hey Steve-These brownies were a huge hit-that's sort of an understatement! My girls inhaled them. The corner I was allowed to try was delish-chewey and chocolaty. The only ingredient I added was a caramel sauce on top. This recipe was easy to make, I'm sure I will be making these again very soon, or teaching the girls how to. Thanks for sharing this recipe. Di