The Best Milk Chocolate Brownies Ever

Welcome to Drive Me Cakey! My name is Natasha and I can't wait to document all my baking trials and tribulations. I am going to show you some of my favorite recipes and experiment with some new ones as well!

My first recipe on the blog is an American classic, brownies! Brownies are often overlooked, underestimated, and misunderstood. But why?! They can be fudgy, cakey, chewy, and moist. Sounds good to me. I spent the majority of my life using a box mix for brownies. They always come out perfect. I know this because they have always had The Layer on top. You know that paper thin crispy layer on top of all the good brownies? I always get The Layer with box mixes, but never with my from scratch brownies. After trying this recipe, I am never going back to boxed brownie mixes!

There's that crackly crust!

Milk chocolate heaven...

This brownie is honestly the best brownie I have ever had. And I've had a lot of brownies! There are no frills to it. No chocolate chunks or walnuts or frosting. Although you can add those if you'd like. It's just straight up milk chocolatey goodness. The pictures don't do the yumminess justice.

The Best Milk Chocolate Brownies Ever

Ingredients:

1¼ cups all-purpose flour
1 teaspoon salt

½ cup light brown sugar
2 tablespoons cocoa powder
1.5 cups milk chocolate chips

2 teaspoons vanilla extract
1 cup unsalted butter (2 sticks)
1 teaspoon ground coffee
1½ cups granulated sugar
5 eggs, at room temperature

1. Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 9x13 inch baking pan. 

2. In a bowl, whisk the cocoa powder, flour, and salt. Set aside.

3. Boil a pot of water. Keep it on the stove on low. Slice the butter into one inch pieces. 

4. Put the milk chocolate chips, ground coffee, and butter pieces in a bowl. Set it over the pot of boiling water, stirring every two minutes. 

5. At this point, turn off the fire but keep the bowl over the water. Add the white and brown sugar and mix until combined. Remove the pan from the heat and wait for it to reach room temperature before proceeding. Place in the freezer for a few minutes if necessary. 

6. Add the five eggs to the batter and whisk until they are fully incorporated. Add the vanilla and mix until just combined.

7. Pour the chocolate mixture over the flour mixture. Mix until just combined. Do not over mix.

8. Pour the batter into your pan. Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs. 

Yum!