Milk chocolate brownies

Hey there! Last night I found a bag of Ghirardelli milk chocolate chips and thought I should bake some brownies for work. These turned out incredible dense and milky. Perfect for someone who prefers less intense chocolate. I garnished half of the batch with home made caramel sauce and chopped pecans but they are great plain.


Makes 1 8Γ—8 pan of brownies which you can cut into 16 2-inch squares

3 ounces milk chocolate chips
1 stick unsalted butter, plus extra for pan
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup all-purpose flour

Heat oven to 350Β°F. Line an 8Γ—8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size.

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