Milka Brownie 180g

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Butterreinfett -> en:butterfat - vegan:no - vegetarian:yes - from_palm_oil:maybe - percent_min:0 - percent_max:5.55555555555556 To be honest – I often get asked why I don’t bake with milk chocolate. It’s creamy, it’s delicious – and hey, you can eat a whole family-sized Dairy Milk bar 10 minutes flat (just me??). So why wouldn’t I add that creamy, milky goodness to recipes? Well my answer up until recently was always this. modifizierte Stärke -> en:modified-starch - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.54545454545455 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. 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. Whisk together the sugars, egg, and vanilla, before slowly adding the melted chocolate and finally mixing in the dry ingredients.Adjust the Cocoa Powder: I added just a little cocoa powder to increase the chocolate taste of these brownies. You can add more for a richer flavor, or skip it entirely if you want to keep things sweet and simple. But I love milk chocolate. And it got me thinking…. Could I make a milk chocolate brownie? A brownie with milk chocolate chips? That’s fudgy and chewy and filled with delicious creamy milk chocolate flavor?

Most fudge brownie recipes call for bittersweet, semisweet, or dark chocolate—but in a pinch, milk chocolate will work in any recipe too! Milk chocolate makes my best fudge brownie recipe sweeter and chewier. It’s perfect for those folks who find the flavor of dark chocolate too rich and intense. The best part? Even with milk chocolate, these brownies still have their signature flaky and paper-thin sugar top. Why You Should Make Homemade Milk Chocolate Brownies From there, whisk in the whisked eggs and vanilla extract. You want to ensure that the mixture isn’t too hot before adding in the eggs, otherwise you can end up cooking the eggs and essentially having pieces of scrambled eggs in your brownies which we definitely don’t want.

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 Scratch Citronensäure -> en:e330 - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.34782608695652 Magermilchpulver -> en:skimmed-milk-powder - vegan:no - vegetarian:yes - percent_min:0 - percent_max:6.66666666666667 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

Palmöl -> en:palm-oil - vegan:yes - vegetarian:yes - from_palm_oil:yes - percent_min:0 - percent_max:33.3333333333333 If you had to chose between a chocolatey brownie and a chunky chocolate chip cookie for a little indulgence in between, what would you go for? Sometimes it can be really hard to make that call.... So, here’s some really great news for all brownie and cookie lovers out there: you can have it all! These milk chocolate brownies aren’t as rich or cocoa filled as your classic homemade brownies or decadent fudge brownies. But there’s something delicious about swapping the classic dark chocolate or semi-sweet chocolate for milk chocolate. These brownies have a creamy, not too rich, mellow chocolate flavor and a deliciously chewy texture that almost verges on gooey.Then in a large bowl you’ll add the chopped chocolate and butter cut into pieces. Always melt chocolate slowly. You can either do this using a double boiler (placing the bowl over a saucepan of gently simmering water and stir carefully) – just make sure the water isn’t touching the bottom of the bowl. Or microwave for 45-second intervals on medium power (not high power, which is often the default on many microwaves) and stir between each interval until smooth. Use High-Quality Chocolate: You don’t necessarily have to use gourmet chocolate in this recipe, but you don’t want to use store-brand either. Just be sure to use a chocolate that you would happily eat all on its own. 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.

Sojalecithin -> en:soya-lecithin - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:3.84615384615385 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! Glukosesirup -> en:glucose-syrup - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:14.2857142857143Dextrose -> en:dextrose - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:11.1111111111111