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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt brown butter, milk powder, cocoa powder, and dark chocolate together and mix well for 7 minutes on medium heat until smooth.
Mix eggs, vanilla extract, caster sugar, brown sugar, and oil in a separate bowl until the sugar granules dissolve.
Add the melted butter mixture to the egg mixture and combine thoroughly.
Add plain flour and baking soda to the mixture and mix well.
Fold in white and milk chocolate.
Bake in a square tin for 18 minutes at 185 degrees Celsius until the edges are set and the center is slightly soft.
Set aside overnight to achieve a fudgey texture before serving.
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You must wait overnight to get that fudgey texture.
Why do I need to wait overnight before serving?
Allowing the brownies to rest overnight helps them develop a fudgey texture.
Can I use only one type of chocolate instead of a mix?
Yes, you can use only one type of chocolate, but the mix of white and milk chocolate adds a unique flavor.
What is the purpose of milk powder in the recipe?
Milk powder enhances the richness and depth of flavor in the brownies.
Can I substitute the brown butter with regular butter?
Brown butter adds a nutty flavor, but you can use regular butter if preferred.
What size tin should I use?
Use a square tin to ensure even baking.
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