CakeBoss Milk Chocolate Brownies
The best scratch brownie recipe you will ever use.
Servings: 16 2" squares
Cost: $6.70
Ingredients
- 3/4 cup butter lightly salted
- 3 oz milk chocolate baking squares semi-sweet or bittersweet can be used
- 1 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/2 tsp kosher salt
- 3 eggs
- 2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup dutch processed cocoa powder
Instructions
- Preheat oven to 350.
- Line an 8x8 aluminum cake pan with foil. Spray with nonstick spray.
- In a heavy bottomed saucepan, melt butter over low heat, swirling occasionally. Cook butter until the popping stops and the color is deep golden yellow.
- Add baking chocolate squares to butter and let the chocolate melt.
- Whisk together flour and cocoa powder in separate bowl.
- In a stand mixer, combine sugars, cold eggs, salt, and vanilla. Whip on medium speed for 5 minutes. I use the '4' speed on my KitchenAid mixer.
- Stir together butter-chocolate mixture until well combined, and pour into egg mixture while mixing slowly.
- Add flour-cocoa mixture to your chocolate-egg mixture, stirring slowly until just combined. Don't over-mix! Take the bowl out of the stand mixer and mix by hand just a few times to make sure all the mixture at the bottom has been incorporated.
- Pour batter into prepared pan and shake gently to smooth out.
- Bake for 35-40 minutes. If your oven runs hot or fast, pull it after 35 minutes. If your oven is slow, leave it for the full 40. Do not bake longer than 40 minutes.
- Let them cool in the pan to room temperature before slicing.
- Store in an airtight container at room temperature for up to 5 days.
Notes
An aluminum cake pan conducts heat better than a glass or pyrex dish. If you use glass or pyrex, your cooking time will be longer.