These milk chocolate brownies are the result of my recent experiments with white chocolate. I hadn’t ever liked white chocolate very much, until I used it to make some incredible white chocolate brownies. I was so happy with the results that I had to try incorporating it in something else.
In this recipe I’ve used half white chocolate and half semisweet chocolate, which together produced some really nice results.
- The milky and sweet flavor of milk chocolate.
- A shiny, crackled top.
- True chewiness throughout the brownie.
Since I like a little bit of a twist, I was a bit more liberal with the salt, and I added a teaspoon of Grand Marnier because it goes so well with white chocolate.
If you like milk chocolate brownies, I think you’ll like these a lot. The chewiness is second to none!
Chewy Milk Chocolate Brownies Recipe
- 4 oz white chocolate made with cocoa butter, not vegetable oils, chopped
- 4 oz semisweet chocolate chopped
- 6 TB unsalted butter
- 1/2 cup plus 1 TB of sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 1 tsp Grand Marnier
- 2 eggs
- 3/4 cup all purpose flour
Preheat the oven to 350 and prepare an 8 inch pan by lining it with parchment paper or foil.
Place white chocolate, semisweet chocolate, and butter together in a bowl. Microwave at 50% power for one minute. Stir. Microwave at 50% for one more minute, or until chocolate is mostly melted. Stir until completely smooth and melted.
In a large bowl, combine the butter/chocolate mixture with the sugar. Stir until combined. Add the salt, vanilla, and Grand Marnier. Stir. Add the eggs and stir until well combined.
Sprinkle the flour over the batter and gently stir until just combined. Pour the batter into the prepared pan and smooth out the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out with moist crumbs attached but no wet batter.
You may omit the Grand Marnier if you prefer, or substitute your favorite liquor.