When it comes to the best milk chocolate brownies, there are millions of different types out there. But when you want to make an appetizing dessert, you can be sure that the following milk chocolate brownies recipe is the one and only. These delicious and chocolate brownies are perfect for your parties and special events. This is an excellent recipe for sweet cocoa milk brownies with a soft, chewy texture and desirable taste.
Preheat the oven to 350F. Position a wire rack in the center of the oven. Spray a 9X13 cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment paper and set it aside.
Place the cocoa-flavored milk, butter, and cocoa powder in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with 4 inches of simmering water. Make sure the bottom of the bowl does not touch the water. Heat the mixture until the butter is melted. Use a spatula and stir the mixture. Scrape the sides of the bowl occasionally. Cook for ten minutes until the butter and chocolate have melted. Place the bowl on a wire rack and let the mixture cool completely.
Whisk together the all-purpose flour and salt in a small bowl. In the bowl of a stand mixer, combine the dark brown sugar, granulated sugar, eggs, and vanilla. Whisk until combined for about two minutes. Increase the mixer to medium and pour the chocolate mixture slowly. Continue whisking on medium until they are incorporated, and you have a smooth batter. Scrape the sides with a spatula and add in ¾ cup of mini chocolate chips. Pour the mixture into the prepared pan and smooth the top. Sprinkle the reserved mini chocolate chips over the batter.
Bake for 35 to 40 minutes or until a toothpick inserted into the center of brownies comes out clean. Remove from the oven and let it cool on a wire rack before slicing. It is better to remove the brownies from the oven early than leave them in too long. They might appear under baked, but when they are cooled, they will be firm.
Run a spatula or knife around the pan’s edges, use the overhanging parchment paper as handles, lift it out of the pan, and place it on a cutting board. Slice it into twenty rectangles, each about two ¼ inches wide and 2 ½ inches long. Serve with a glass of cold milk. You can garnish the brownies with whipped cream or fresh berries.
These brownies can be stored in an airtight container at room temperature for up to three days.