Prep 30 mins
Cook 35 mins
I'm not a fan of dark chocolate and got bored one day, so I made these chewy milk chocolate brownies. It's not the easiest recipe in the world, but if you like milk chocolate, they are pretty good.
- 2 egg whites
- 1 pinch cream of tartar (optional)
- 6 ounces sugar
- 3 ounces water
- 16 ounces milk chocolate chips
- 1 ounce cocoa powder
- 8 ounces butter
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla extract
- 8 ounces all-purpose flour, sifted
- Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
- Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
- Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
- Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
- Slowly fold in the sifted flour. Mix until just incorporated.
- Slowly fold the egg white mixture into the batter. Do not over mix this.
- Pour the batter into a greased 13"x9" pan.
- Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
- Let cool and cut into squares.
I needed to make some treats for monday so I thought this would fit the bill. These DO take quite a bit longer than the "normal" brownie recipe, and are quite a bit more difficult to prepare BUT they were pretty good. I think I may have under cooked mine a bit, but Im not a fan of fudgy brownies anyways, but my mother tried one and said they were really really good but not sure if they were worth all the work she saw me do. Over all a pretty good recipe, if you like chewy brownies then these are for you. Made for PAC 2007.