Forget every box mix you’ve ever tried—this Milk Chocolate Brownie recipe is about to become your ultimate go-to for rich, chewy milk chocolate perfection. With shiny, crinkly tops and a melt-in-your-mouth fudgy texture, these brownies are the perfect balance of sweetness and indulgence. Whether you’re satisfying a late-night chocolate craving or whipping up a crowd-pleaser for friends, this is the best brownie recipe to keep on repeat!

Don’t get me wrong, I love boxed brownie mix. but these are so easy to make! I normally use semisweet chocolate chips in my brownies (check out my brown butter brownies), but for these, I opted for milk chocolate! Yes, this is my original recipe but we have swapped out semi-sweet chocolate for silky, milky chocolate instead! 

I had lots of brownie recipes for you to try like my m&m brownies, funfetti brownies, reese’s peanut butter cup brownies, and of course, my cheesecake chocolate brownies! I love all things chocolate! And if you do, too, you’ll love my Matilda’s chocolate cake and triple chocolate cucpcakes.

Why You’ll Love This Recipe

• Foolproof Perfection: Made with simple techniques like browning butter and combining everything in one pan, this recipe is easy enough for beginners yet impressive for seasoned bakers.
• Incredible Flavor: The brown butter brownies deliver a rich chocolate flavor, perfectly complemented by sweet, creamy milk chocolate chips.
• Effortlessly Elegant: With a stunning shiny top and a fudgy center, these homemade brownies look and taste bakery-quality without the hassle of a stand mixer.

Ingredients

• Unsalted Butter: Browning the butter creates a nutty depth of flavor. Use a medium saucepan over low heat to avoid burning.
• Dutch-Processed Cocoa Powder: This gives a darker, richer chocolate flavor. Look for it in the baking aisle next to good quality chocolate.
• Brown Sugar: Adds moisture and a subtle molasses flavor for that chewy brownie texture.
• Granulated Sugar: Balances sweetness while helping achieve the iconic shiny tops.
• Vanilla Extract: Use pure vanilla for maximum flavor—this simple ingredient elevates the whole recipe.
• Large Eggs: Bring them to room temperature for smoother mixing and better volume in the batter.
• All-Purpose Flour: Don’t overmix after adding this! It keeps the texture tender.
• Milk Chocolate Chips: Go for milk chocolate chunks or bars if you want a gooey chocolate surprise.
• Salt: Just a pinch enhances all the other flavors—don’t skip it!

Ingredient Substitutions

• Dark Chocolate Chunks: Swap the milk chocolate for dark chocolate chips for a bittersweet twist.
• Peanut Butter Swirl: Dollop peanut butter into the batter and swirl for a sweet-and-salty flavor combo.
• Coconut Sugar: Replace brown sugar with coconut sugar for a subtle caramel flavor and lower glycemic impact.
• Gluten-Free Flour: Use a 1:1 gluten-free blend for a homemade brownie recipe that everyone can enjoy.

Ingredient Additions

• Toasted Pecans or Walnuts: Add a crunch to your chewy milk chocolate brownies.
• Caramel Swirl: Drizzle salted caramel on top of the batter before baking for extra indulgence.
• Crushed Pretzels: Sprinkle on the top of the brownies for a salty, crunchy finish.
• Coffee or Espresso Powder: A teaspoon in the dry ingredients deepens the chocolate flavor.

Step by Step Instructions

Prepare the Pan:
Preheat your oven to 350°Fahrenheit (175°Celsius). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

Brown the Butter:
Melt the 1 cup unsalted butter in a medium saucepan over medium heat, stirring frequently, until golden brown with a nutty aroma. Remove from heat and whisk in the 3/4 cup cocoa powder until smooth.

Make the Batter:
Stir in the 1 1/4 cup light brown sugar, 1/2 cup granulated white sugar, and 1 teaspoon vanilla extract until fully incorporated.

Let the mixture cool slightly, then whisk in the 3 large eggs, one at a time, until glossy and thick.

Stir in the 3/4 cup all-purpose flour and 1/2 teaspoon salt until just combined.

Fold in the 1/2 cup milk chocolate chips, ensuring they are evenly distributed.

Bake:
Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter).

Cool and Serve
Allow the brownies to cool completely in the pan before slicing. For clean edges, chill in the refrigerator for 30 minutes before cutting.

Expert Tips and Notes

• Parchment Paper Trick: Line your square baking pan with parchment, leaving overhang on opposite sides for easy removal.
• Use a Kitchen Scale: Measure flour and cocoa powder for consistent results—this avoids overly dense or dry brownies.
• Perfect Bake Time: Bake until moist crumbs stick to a toothpick; this ensures a fudgy texture without overbaking.
• Cool Completely: Let the brownies cool on a cooling rack before cutting with a sharp knife for clean edges.

Serving Suggestions

• Brownie Sundaes: Serve warm with a scoop of ice cream and a drizzle of chocolate or caramel sauce.
• Holiday Style: Add festive sprinkles or dust with powdered sugar for seasonal flair.
• Brownie Trifles: Layer cubes of brownies with whipped cream and berries for an easy party dessert.
• Chocolate Frosting: Top with a rich ganache or chocolate frosting for an extra layer of decadence.

Storage Instructions

• At Room Temperature: Store in an airtight container lined with parchment paper for up to 3 days.
• In the Freezer: Wrap individual brownies in plastic wrap, then place them in a freezer-safe container or ziploc bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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