Milka Brownie 180g

Product Information

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! 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! Citronensäure -> en:e330 - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:4.34782608695652 Glukosesirup -> en:glucose-syrup - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:14.2857142857143

Yes, you can freeze these brownies. Place them in an airtight, freezer-safe container or bag. Properly stored, they should keep in the freezer up to 3 months. Thaw for an hour or two at room temperature, or warm briefly in the microwave. More Fudgy Brownies to Enjoy For an embarrassingly long time, I was a firm believer that making brownies from scratch was a waste of time. I mean, why bother when the boxed mix stuff was so fast, reliable, and good (I’m looking at you, Ghirardelli Double Chocolate Brownie Mix)? But a few years ago, when researching recipes for my cookbook, Weeknight Baking, I did a taste test of boxed mix brownies versus some of the internet’s most beloved recipes ( my friend Erika did something similar and wrote all about it). That was when I became convinced otherwise—as good as the boxed mix stuff was on its own, it just couldn’t hold a candle to homemade brownies. I now noticed a weird artificial flavor and cakey texture that I hadn’t ever noticed before. It turns out that homemade brownies, even the inferior recipes that I tested, were justinfinitelymore chocolatey and fudgy than the boxed mix stuff. Fudge Brownies Versus Cocoa Brownies

Palmöl -> en:palm-oil - vegan:yes - vegetarian:yes - from_palm_oil:yes - percent_min:0 - percent_max:33.3333333333333 You could serve these with ice cream and chocolate sauce. I like to store them in the fridge so they’re extra dense and enjoy with a glass of milk. They’re creamy, fudgy, chewy and with a delicious mellow milk chocolate flavor – these are the perfect way to switch up your brownies.

Then stir in the cocoa, flour and salt. We’re using very little cocoa in this recipe – remember, they’re milk chocolate brownies. You’ll also notice that we aren’t using any baking powder or baking soda. Both these ingredients are used to help baked goods rise and because we want these brownies to be dense and almost gooey, we’re leaving them out. 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. Sojalecithin -> en:soya-lecithin - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:3.84615384615385

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 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. It is better to pull the brownies out of the oven early than leave them in too long—if you overbake the brownies, they’ll be tough! They might appear underbaked, but I promise that when they’ve cooled, they’ll be perfect.

Prepare the chocolate by chopping it into 1- to 1 ½-inch pieces. I am lazy and usually just use a food processor for this task. Whisk together the sugars, egg, and vanilla, before slowly adding the melted chocolate and finally mixing in the dry ingredients. Butterreinfett -> en:butterfat - vegan:no - vegetarian:yes - from_palm_oil:maybe - percent_min:0 - percent_max:5.55555555555556 fettarmes Kakaopulver -> en:fat-reduced-cocoa-powder - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:5.88235294117647Don’t Overdo the Sugar: These brownies have less sugar than your average recipe, but it’s that way by design. Since milk chocolate is already higher in sugar, these brownies don’t require quite as much to be added. Rapsöl -> en:rapeseed-oil - vegan:yes - vegetarian:yes - from_palm_oil:no - percent_min:0 - percent_max:16.6666666666667 Last but not least, stir in the milk chocolate chips. These brownies are also delicious with chopped walnuts instead of the chocolate chips.