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Extreme Milk Chocolate Brownies |
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Courtesy of Dede Wilson from "Unforgettable Desserts"
Dede Wilson says: "This thin, moist brownie features classic milk
chocolate for the batter with darker milk chocolate bits scattered throughout One caveat:
This is a fairly plain looking brownie, but if you like milk chocolate, its 'plain brown
wrapper' won't stop you."
Ingredients
1 cup all-purpose flour
pinch of salt
4 ounces dark milk chocolate (semisweet would be fine)
1/2 cup (1 stick) unsalted butter, at
room temperature, cut into tablespoon-size pieces
4 ounces milk chocolate, finely chopped (choose extreme milk
chocolate with over 30% cocoa mass)
1/2 cup sugar
2 large eggs
1 teaspoon Rain's Choice vanilla extract
Instructions
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Coat a 9-
inch square pan with nonstick spray.
Whisk the flour and salt together in a small bowl to areate and combine. Add the dark
milk chocolate and toss to coat; set aside.
Melt the butter and milk chocolate together in the top of a double boiler or a microwave.
Stir until smooth and let cool slightly.
In the bowl of a stand mixer, add the sugar, eggs and vanilla and beat on high speed using
the wire whip attachment until light and fluffy, 2 to 5 minutes. Gently fold in the
chocolate-butter mixture into the batter until just combined. Spread evenly into the
prepared pan.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center shows a few moist
crumbs when removed. The bars do not really change color. They will be slightly
puffed and the edges will have begun to come away from the sides of the pan. Cool in
the pan set on a rack. Cut into 16 bars (4 x 4). Store at room temperature for up to 4
days in an airtight container in single layers separated by parchment paper.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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