Who knew–September 27 is National Milk Chocolate day. Now, chocolate milk is as deserving of its own special day as any other delicious drink to be sure, but deserving our closer attention is milk chocolate! Unlike it’s sophisticated cousin, Dark Chocolate, it has a nostalgic, comfort- food vibe and it isn’t good for you at all. It is sweet and pairs so well with other childhood favorites like oatmeal, marshmallow, caramel and graham crackers. (also those childhood woes of cavities and chubbiness but everything in moderation…)
This is a very appealing brownie recipe, tweaked from a long ago Epicurious recipe. The brown chocolate gives it a slightly caramel flavor, and it is fudgy enough that it doesn’t need any frosting.
Milk chocolate brownie
This is a very appealing brownie recipe, tweaked from a long ago Epicurious recipe. The brown chocolate gives it a slightly caramel flavor, and it is fudgy enough that it doesn't need any frosting.
Preheat oven to 350. Line a 9" x 13" baking pan with parchment paper and grease lightly.
Melt butter and half of chocolate over low heat, stirring until smooth. Remove from heat and cool. Add in vanilla and brown sugar. Add eggs one at a time, beating well after each addition. Mixture will become glossy and smooth. Add flour, cocoa powder, salt and baking powder. Stir in remaining chocolate chips.
Spread batter in pan and bake approximately 25 minutes or until a toothpick comes out clean. Cool, then refrigerate for easiest cutting.