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Milka Brownie 180g

Milka Brownie 180g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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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. Using melted milk chocolate in the brownie batter gives a creamy milk chocolate flavor that’s not too rich or overpowering. It turns out that homemade brownies, even the inferior recipes that I tested, were justinfinitelymore chocolatey and fudgy than the boxed mix stuff. Preheat your oven and prep your pan—don’t miss my baker’s notes on how to do this, because these brownies can be finicky and have a tendency to stick!

Calories: 380 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0. 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. When baking a recipe that instructs you to melt chocolate, I always advise folks to opt for chocolate bars instead of chocolate chips.While this recipe is not quite as easy as pulling out a box mix and adding in oil and sugar, it’s still pretty easy breezy. In general, brownie recipes that use solid chocolate that you chop up into smaller pieces and melt are fudge brownies; these are super dense, thick, and almost ganache-like in flavor and texture. To rewind: milk chocolate and dark chocolate are often sold with a percentage on the package, which indicates how much of the bar, by weight, is made from cacao beans and cocoa butter. LinkedIn and 3rd parties use essential and non-essential cookies to provide, secure, analyze and improve our Services, and to show you relevant ads (including professional and job ads) on and off LinkedIn.

You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. They’re especially good as an alternative option to darker chocolate brownies at bake sales and potlucks. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. These milk chocolate brownies aren’t as rich or cocoa filled as your classic homemade brownies or decadent fudge brownies. And while that science makes sense to me, the thing is, between you and me, I much prefer snacking on milk chocolate—something about its creamy, milky sweetness really makes my heart swoon (I mean, in case you couldn’t tell from my blog, I legit have the biggest sweet tooth in the world).

Increase the mixer to medium and slowly pour in the chocolate mixture, aiming for the sides of the bowl as opposed to the whisk.

It’s 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.Place the milk chocolate, butter, and cocoa powder in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees.



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