I have been on the search for the ultimate brownie for a long time. Before now, I had yet to find a homemade brownie that even closely matched the perfection of a brownie made from a box. It seemed impossible to match the perfectly chewy fudgy texture and crackly top of the brownies I grew up eating. I recently stumbled upon a recipe for milk chocolate brownies and just from looking at the picture, I had a good feeling. I have tried countless recipes, but this one finally exceeded my expectations.
As you can see from the pictures, the crackly top and gooey center are spot on. No mixer is required for this recipe. Just a couple of bowls, a whisk, and some elbow grease. Why is mixing brownie batter in a bowl just about the best thing ever? I find baking in general to be relaxing, but there is something about making brownies that can’t be beat. These are even made with whole wheat flour, so they’re kinda healthy, right? Righhhttt??? I am going to keep on thinking that.
Fudgy Milk Chocolate Brownies
Yield: one 8×8″ pan
6 oz. milk chocolate chips
1/3 cup white whole wheat flour
1/4 cup good quality cocoa powder
1/2 tsp. kosher salt
1 stick unsalted butter
1 tsp. pure vanilla extract
2 large eggs
3/4 cup plus 2 Tbsp. granulated sugar
Preheat the oven to 350 degrees F. Line your pan with parchment paper.
Add the chocolate and butter to a medium microwave-safe bowl and heat on high in 30 second intervals, stirring in between until completely melted. Add the vanilla extract and stir to combine. Allow mixture to cool slightly.
Whisk together the flour, cocoa and salt in another small bowl.
Whisk the eggs and sugar in a large bowl for several minutes, until thick and pale yellow. Whisk in the melted chocolate mixture and then fold in the flour mixture. Pour the batter into the prepared pan and then bake for 25-30 minutes. Let cool COMPLETELY before cutting. This is an essential step to achieve the perfect texture.