CHEWY MILK CHOCOLATE BROWNIES
I'm not a fan of dark chocolate and got bored one day, so I made these chewy milk chocolate brownies. It's not the easiest recipe in the world, but if you like milk chocolate, they are pretty good.
Provided by -d1473
Categories Bar Cookie
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
- Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
- Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
- Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
- Slowly fold in the sifted flour. Mix until just incorporated.
- Slowly fold the egg white mixture into the batter. Do not over mix this.
- Pour the batter into a greased 13"x9" pan.
- Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
- Let cool and cut into squares.
Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 11.3, Cholesterol 32.9, Sodium 181.4, Carbohydrate 35.2, Fiber 1.8, Sugar 22.6, Protein 4.1
CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE
Milk chocolate variation of my chewy and fudgy brownies that I developed to use-up some extra milk chocolate that I had around after x-mas.... A bit lighter than the other, good compromise taste for those that aren't instense chocoholics. Lots of options!
Provided by Steve_G
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees f.
- Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
- While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
- Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
- Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
- This can also be done over a double boiler.
- Allow chocolate mixture and roasted nuts to cool.
- Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
- Leave enough overhang on the lining to lift the brownies out of the pan when done.
- In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
- Shake to combine.
- This can be done in a bowl if you prefer.
- Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
- Add dry ingredients in three batches, fully incorporating each addition as you go.
- Spread mixture into prepared pan with an angled spatula or a large spoon.
- Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
- Cooking time varies all over the place depending on type of pan and your oven.
- I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
- Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
- You can rotate the pan halfway through the cooking process to even things out if desired.
- Cool in the pan on a rack.
- Remove from pan by lifting liner, place on a cutting board and cut into squares.
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