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Posted 20 hours ago

Milka Brownie 180g

£9.9£99Clearance
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fettarmes Kakaopulver -> en:fat-reduced-cocoa-powder - vegan:yes - vegetarian:yes - percent_min:0 - percent_max:5.88235294117647 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. 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

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. 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. Süßmolkenpulver -> en:sweet-whey-powder - vegan:no - vegetarian:maybe - percent_min:0 - percent_max:7.14285714285714As always, start by preheating the oven to 350F (180C or 170C fan forced). Line an 8×8 inch (20×20 cm) pan with aluminum foil or parchment paper, leaving an overhang around the edges. I like this method because it means that after the brownies have baked and cooled, you can lift them out of the pan using the overhang and slice on a cutting board. If you prefer, you can always lightly grease the pan instead. Last but not least, stir in the milk chocolate chips. These brownies are also delicious with chopped walnuts instead of the chocolate chips.

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 Don’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.These super easy brownies are practically impossible to mess up. Follow these helpful tips to get them just right every time.

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