Vollmilchpulver -> en:whole-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:8.33333333333333 These milk chocolate brownies have the perfect dense, chewy and slightly gooey brownie texture with crinkly tops. Using melted milk chocolate in the brownie batter gives a creamy milk chocolate flavor that’s not too rich or overpowering. Then they’re filled with even more milk chocolate chips!

A lot of research and consideration went into the creation of Milka Brookie. First, we carefully listened to our consumers' wants and needs in the creation process: Milka Brookie was inspired as we saw consumers proudly share their homemade Brookie style recipes on social media. Second, we took the time to get it right and were beyond excited when after several rounds of making and baking by our passionate RD&Q and Supply Chain teams Milka Brookie was finally ready to hit the shelves a few months ago. Pro Tip: Cool the brownies in the pan fully before cutting them into squares (I know – it’s agony). This will take at least 2 hours. The pan shouldn’t feel warm to the touch. If you lined the pan with parchment or fil, lift them out of the pan using the overhang and place on a cutting board. Then cut with a sharp knife (not a table knife) and wipe off the knife after each slice for clean cuts. Dextrose -> en:dextrose - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:11.1111111111111 Because I am a chocolate fiend, I always sprinkle a handful of chocolate chips over the batter to give it texture and yes, to make it look “kewt”. For this recipe, I found that mini chocolate chips didn’t sink as much as regular-sized chocolate chips (Here’s some fun food science: the chips don’t sink in my original recipe that uses dark chocolate. Why? The extra cacao in the dark chocolate helps keep them afloat!). I also experimented with using milk chocolate chips versus dark chocolate (er, semisweet and bittersweet) chocolate chips and found I liked the contrasting flavors of the latter better. But you do you. I used Ghirrardelli’s Semi-Sweet Chocolate Mini Baking Chips. How to Make Milk Chocolate Brownies From ScratchThis post was updated September 19, 2022 with new photos and recipe tips** Chewy, Gooey Milk Chocolate Brownies modifizierte Stärke -> en:modified-starch - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.54545454545455 Melt the chocolate, butter, and cocoa powder in a double boiler (in a pinch, set a heatproof bowl over a sauce pan with a few inches of boiling water, making sure the bottom of the bowl does not touch the water!). Creating a whole new recipe that combines cake and biscuit didn’t come easy to us and I’m proud of all my colleagues who were involved in the process! They described it as an extremely interesting task and a challenge they were more than happy to take on. I absolutely love the cross-functional team spirit!

Milk chocolate has a low percentage of cocoa – typically around 30-35%. When we use chocolate in baking, we end up diluting the cocoa flavor because of the other ingredients (butter, milk, flour, etc). So if we start off with milk chocolate, then the chocolate flavor is too weak. I love the extra something-something brown sugar gives brownies; I feel like it keeps them moister and fresher for longer (since brown sugar has molasses, which helps add moisture and flavor). When baked in the oven, the brown sugar almost caramelizes and gives the brownies really subtle toffee notes. Seriously—substitute half the white sugar in your favorite brownie recipe (any one that’s not mine, because most of my brownie recipes contain brown sugar hahaha) with brown sugar. Your baking game will be changed. Chocolate Chips

Once you’ve gathered your ingredients, it’s time to make the brownies! While this recipe is not quite as easy as pulling out a box mix and adding in oil and sugar, it’s still pretty easy breezy. Here are the steps to making brownies from scratch: Once the melted butter and melted milk chocolate are evenly melted and smooth – whisk in the sugars. You may notice that the batter starts to clump up after whisking in the sugars, but after the next step it should be smooth again. Butterreinfett -> en:butterfat - vegan:no - vegetarian:yes - from_palm_oil:maybe - percent_min:0 - percent_max:5.55555555555556