If you’re going to break your New Year’s diet resolution, it might as well be with these Milky Swirl Brownies because you won’t regret it…not one bit. The combined super powers of chopped chocolate, cocoa powder, and espresso powder result in an intensely chocolatey and rich brownie, and swirls of sweetened condensed milk amplify the already moist and fudgey center. Fire up that oven because making these brownies has turned into your new New Year’s resolution.
P.S. Using a high quality cocoa powder makes a big difference in taste and texture. My baking fairies (MG and SB) gifted me with Rodelle baking cocoa, and my world has been extra chocolately ever since.
Milky Swirl Brownies
Makes one 9×13 inch pan of brownies (that’s a lot!)
(from Fine Cooking)
12 ounces (24 tablespoons) unsalted butter; more for the pan, softened (Yep, that’s A LOT of butter, but that’s why these brownies are so good)
4 1/2 ounces (1 cup) all-purpose flour
4 ounces (1-1/3 cups) Dutch-process cocoa (use the best quality possible. I used Rodelle baking cocoa)
6 ounces bittersweet chocolate, roughly chopped
16 ounces (2-1/4 cups) granulated sugar
2 ounces (1/4 packed cup) light brown sugar
1 3/4 teaspoon kosher salt
6 large eggs, cold
1 tablespoon vanilla extract
1 teaspoon instant espresso powder (optional, but not really since it’s part of the chocolate trifecta)
1 can sweetened condensed milk
- Preheat the oven to 350°F.
- Line a 9×13-inch baking pan with parchment (make sure it goes up the sides of the pan and overhangs on the longer sides) or aluminum foil (butter lightly to ensure the brownies don’t stick too much. Buttering the parchment is not needed).
- In a small bowl, mix the flour and cocoa powder until well combined, and set aside.
- In a medium saucepan, melt the butter over medium-low heat.
- Increase the heat to medium and simmer, stirring while the butter hisses and pops. Continue cooking, scraping up any brown bits that form at the bottom of the pan, until the butter is golden yellow. Remove from the heat, and stir in the chocolate until it has melted, and the butter and chocolate are well combined. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, brown sugar, salt, eggs, vanilla, and espresso powder (if using.) Whisk on medium-high speed until thick and fluffy (about 7 minutes), scraping down the bowl as needed.
- Reduce the mixer speed to low, and pour in the warm chocolate mixture in a slow steady stream. Mix until well incorporated.
- Turn off the mixer, and fold in the flour mixture in thirds with a spatula, and fold until well combined.
- Pour the batter into the prepared pan, and smooth with an offset spatula.
- Using a small cookie scoop or a spoon, drop one-tablespoon scoops of condensed milk on top of the brownie batter in a configuration of five rows (vertically) of four (horizontally). Drag a butter knife through the milk and batter, and very lightly swirl. Do not mix too much or the swirls will disappear.
- Bake until the brownies are glossy and just barely firm, 25 to 30 minutes. If you insert a cake tester or toothpick into the center, a few crumbs will cling to it.
- Cool to room temperature. Use the parchment or foil overhang to lift the brownies from the pan, then cut into 24 pieces. Do not cut the brownies while they are warm as they won’t hold their shape well. Also, you may need to clean off your knife between cuts, as things can get a bit gooey.
- Store in an airtight container for up to one week at room temperature.