If you aren’t using Brownie Batter to make your brownie batter, are you really even making brownie batter? That was as confusing to type as it was to read, but IYKYK.
Brownies have stood the test of time as a classic favorite in the dessert world. We love them so much that we thought “Hey…let’s make this into a milk!”—and so we did! Then we thought, “What better to go with a Brownie Batter milk…than a fresh brownie!” So, here we are—with this incredible brownie to pair with our delicious Brownie Batter milk! We’re positive our Brownie Batter Milk with these incredible brownies are the perfect pairing for the ultimate chocolate lover. Let us know what you think!
Step 1: Heat your oven to 350°F. Coat a 9×13-inch baking dish with cooking spray. Line the pan with two crisscrossed pieces of parchment paper—leaving an overhang on all sides. Coat the parchment paper with cooking spray.
Step 2: In a medium bowl—whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In a separate bowl—use an electric mixer to mix the sugar and butter on medium-high until fluffy, for about 2-3 minutes. Mix in the melted chocolate and vanilla. Add the eggs, one at a time, followed by the egg white. Scrape down the sides of the bowl as necessary. Add the milk and mix until combined.
Step 4: Reduce mixer speed to low. Gradually add the flour mixture and beat just until combined—do not overmix.
Step 5: Spread the batter in the prepared dish and bake until a toothpick inserted in the center comes out clean, in approximately 30-34 minutes. Wait until the brownies are completely cooled in the pan to proceed with step 6.
Step 6: Holding both sides of the parchment overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.
Step 7: Enjoy with friends and family…or eat them all yourself—we won’t judge!