These are the creamiest, dreamiest brownies I’ve ever had, and with these wholesome, delicious ingredients, they’re a small wonder! Little Debbie’s got nothing on these…
My favorite little girl in the world, Ellie, loves brownies like I love pizza—which means A LOT.
When she was here visiting, we dined on these milk chocolate brownies while we watched the new Paw Patrol movies, and that was one good time—and BOY, was her face a mess of chocolate (I iced mine with this delicious, warm, glossy frosting from this Chocolate Cherry Sheet Cake recipe, making them even more chocolatey). But—don’t get me wrong—these brownies are so moist, they’re dewy deliciousness in a square of chocolate; they don’t even need icing unless you want to really deck them in decadence.
Ellie calls brownies “bownies.” And it’s positively adorable. “Wonna, can I have another bownie?” Who could say no? Not me.
I highly recommend you make these right away and enjoy a movie with your little ones. Cherish these moments with amazing desserts and snacks like these. There’s nothing more important than punctuating memories with such luscious dishes; they will last in our minds and the minds of the children we love forever.
Milk Chocolate Brownies: They’re What You Need For Dessert Like Crazy
What’s so amazing about Milk Chocolate Brownies? I’d say the milk chocolate. Milk chocolate, unlike semi-sweet chocolate, is richer, creamier, milkier chocolate, and you know this from knowing and loving your Hershey bars.
So think about your early Hershey bar experiences—unwrapping that foil, the bite, and the first taste of dewy, rich, sweet, chocolatey amazement hits. It’s a milk chocolate bar experience like no other. And neither are these brownies.
That’s because there are milk chocolate bars in them AND chocolate chips.
Take those two wonders and combine them with wholesome, homemade brownie ingredients like both brown sugar and white sugar, eggs, vanilla, and even more chocolate flavor (from the addition of cocoa powder). You are in for the ultimate chocolate experience—like your favorite milk chocolate bar—in a brownie.
How to Make Ahead and Store?
The wonderful thing about these brownies is they’re so moist; they keep very well at room temp or frozen. You can freeze huge batches of these in portion-sized freezer bags for up to three months and thaw at will. You can also keep them at room temperature in a cake keeper or airtight container for up to 3-5 days.
Serving Suggestions
I like to serve brownies as a dessert—especially after a good meal like this one: Crock Pot Chicken Spaghetti With Cheese (which kids absolutely adore with all this gooey Velveeta cheese in it) and this yummy Green Bean Casserole, which I feel should be made at more than just holidays since it’s so good. Also, you can serve this pretty—and pretty amazing— chopped salad, which is full of flavors like savory chickpeas, cool cucumbers, and sweet tomatoes that will play nicely against all the flavors in this meal. Yes, ma’am and sir. Brownies, served with a scoop of just about any kind of ice cream and some velvety, rich, fudgy, hot chocolate sauce, like the one used in these Hot Fudge Sundae Cupcakes.
If you like these brownies, you’ll love these Decadent Dark Chocolate Brownies with Fluffy Peanut Butter Frosting.
Milk Chocolate Brownies
Ingredients
- 1/2 cup unsalted butter cut into pieces
- 6 oz milk chocolate chopped
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily.
- Combine the butter and chopped milk chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.
- Stir granulated sugar and brown sugar into the melted chocolate mixture. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture using a spatula, just until combined.
- Fold in 1/2 cup of the milk chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to ensure fudginess.
- Allow the brownies to cool in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares and serve.
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