These milk chocolate brownies have a dense, chewy, slightly gooey texture with crinkly tops. Melting milk chocolate into the batter gives a creamy, mellow chocolate flavor that isn’t too rich, and the brownies are studded with extra milk chocolate chips for even more milky goodness.
This post was updated September 19, 2022 with new photos and recipe tips
Chewy, Gooey Milk Chocolate Brownies
These brownies swap dark or semi-sweet chocolate for milk chocolate, producing a softer, creamier, less intense chocolate taste. The result is a fudgy, chewy brownie that leans toward gooey in the center while still developing a pretty crinkly top. If you love milk chocolate’s mellow sweetness, these are a delightful twist on classic brownies.
Many bakers avoid milk chocolate because it contains a lower percentage of cocoa (around 30–35%) and can lose impact once mixed with other ingredients like butter and flour. Still, milk chocolate has a delicious creaminess worth celebrating, so I set out to create a brownie that showcases that milky flavor without becoming flat. The key is balancing melted milk chocolate in the batter, a little cocoa for depth, and careful baking to keep the brownies dense and slightly gooey.
How to Make Milk Chocolate Brownies – Step-by-Step Tips
Below are streamlined steps and tips to help the brownies turn out perfectly. For the full ingredient list and printed recipe, see the recipe section below.
- Preheat the oven to 350°F (180°C or 170°C fan). Line an 8×8 inch (20×20 cm) square pan with aluminum foil or parchment paper, leaving an overhang. This makes it easy to lift the cooled brownies from the pan for neat slicing. Alternatively, lightly grease the pan.
- Place chopped milk chocolate and cubed unsalted butter in a heatproof bowl. Melt gently—use a double boiler (bowl over simmering water) or microwave in 45-second intervals on medium power, stirring between each interval—until smooth.
- When the chocolate and butter are fully combined, whisk in the white and brown sugars. The mixture may clump briefly when sugar is added, but it will smooth out after the next step.
- Whisk in the eggs and vanilla extract. Make sure the chocolate mixture has cooled slightly before adding the eggs so they don’t cook and form lumps.
- Fold in the cocoa powder, all-purpose flour, and salt. This recipe uses only a small amount of cocoa to complement the milk chocolate rather than compete with it. No baking powder or soda is used—leaving these out keeps the brownies dense and chewy.
- Fold in the milk chocolate chips for pockets of extra melty milk chocolate. Chopped walnuts are a tasty alternative if you prefer nuts.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22–27 minutes. The exact time depends on your oven and pan; bake until the top looks set and a toothpick inserted into the center comes out with a few damp crumbs. Avoid overbaking—extra time will dry the brownies and eliminate the desired chewiness.
Pro tip: Allow the brownies to cool completely in the pan before cutting—this takes at least 2–3 hours. If you used foil or parchment, lift the slab out with the overhang and slice on a cutting board with a sharp knife, wiping the knife between cuts for clean edges.
Serve warm with ice cream and chocolate sauce, or chill them in the fridge for firmer, denser squares. These brownies are creamy, fudgy, chewy, and packed with mellow milk chocolate flavor—an excellent way to switch up your usual brownie recipe.
Milk Chocolate Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup unsalted butter (112 g), cut into cubes
- 6 oz milk chocolate (170 g), chopped
- 1/2 cup white sugar (100 g)
- 1/4 cup packed brown sugar (50 g)
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour (84 g)
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3/4 cup milk chocolate chips (about 130 g)
Instructions
- Preheat oven to 350°F (180°C or 170°C fan). Line an 8-inch square pan with foil or parchment, leaving an overhang, or lightly grease the pan.
- Add butter and chopped milk chocolate to a heatproof bowl and melt gently in the microwave on medium power in 45-second intervals, stirring between each, or use a double boiler.
- Stir until smooth, then whisk in the white and brown sugars.
- Whisk in the eggs and vanilla until the batter is smooth and no lumps of egg remain.
- Fold in the flour, cocoa powder, and salt with a rubber spatula until just combined.
- Fold in the milk chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake 22–27 minutes, until the top looks set and a toothpick comes out with a few damp crumbs. Cool completely in the pan (about 2–3 hours) before lifting out and slicing.
Notes
- Pan sizes: This recipe is sized for an 8×8 inch pan. It won’t quite fill a 9×9 inch pan. To make a larger pan (9×13 in), double the recipe; baking time may increase by ~5 minutes.
- Chocolate: Chopped milk chocolate can be swapped for chocolate chips; 6 oz chopped chocolate is roughly 1 cup.
- Storage: Store cooled brownies in an airtight container at room temperature up to 4 days or refrigerate up to 6 days. If very gooey, refrigerate for firmer slices.
- Nutrition: Nutrition estimates assume one large brownie when sliced into 9 pieces. You can cut smaller portions if preferred.
Nutrition
Carbohydrates: 46 g,
Protein: 4 g,
Fat: 21 g,
Saturated Fat: 13 g,
Sugar: 36 g