Get ready to experience a brownie like no other! These Milk Chocolate Whopper Brownies are about to revolutionize your dessert game with their irresistible combination of rich, fudgy chocolate and malted milk ball crunch. Imagine biting into a decadent brownie that's not just another ordinary chocolate treat, but a mind-blowing explosion of texture and flavor that will have your taste buds dancing with joy. Whether you're a chocolate enthusiast, a dessert adventurer, or simply looking to impress your friends and family, these brownies are your ticket to dessert superstardom!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk chocolate Whoppers, crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until well incorporated and slightly lighter in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Sift together the cocoa powder, all-purpose flour, and salt in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Roughly crush the Whoppers by placing them in a sealed plastic bag and gently crushing with a rolling pin or the back of a spoon. Leave some larger chunks for texture.
- Fold about 3/4 of the crushed Whoppers into the brownie batter, reserving some for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining crushed Whoppers on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the brownies out of the pan.
- Allow the brownies to cool completely on a wire rack before cutting into 12 equal squares.
- For best results, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs for better batter incorporation and smoother texture.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For extra indulgence, slightly underbake the brownies to achieve a gooey, fudgy center.
- Crush Whoppers roughly to create varying sizes of chocolate malt pieces for interesting texture.
- Line your pan with parchment paper for easy removal and clean cutting.
- Let brownies cool completely before cutting to ensure clean, neat squares.
- For an extra touch, serve with a scoop of vanilla ice cream or drizzle with melted chocolate.
Nutrition Facts
Calories: 228kcal
Carbohydrates: 32g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 48mg
