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Milk chocolate brownies, zoomed in.

The Best Milk Chocolate Brownies (One Bowl Recipe)

Allie Hagerty
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 262 kcal

Equipment

  • Medium saucepan
  • Whisk
  • Large mixing spoon
  • 8x8-inch baking pan
  • Parchment paper

Ingredients
  

  • 1 cup (227g) unsalted butter
  • 3/4 cup (64g) Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (250g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 3 large eggs room temperature
  • 3/4 cup (90g) all-purpose flour
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (85g) milk chocolate chips

Instructions
 

Prepare the Pan:

  • Preheat your oven to 350°Fahrenheit (175°Celsius). Line an 8x8-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.

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.
Calories: 262kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 61mgSodium: 92mgPotassium: 122mgFiber: 2gSugar: 26gVitamin A: 399IUCalcium: 32mgIron: 1mg
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!