Double Chocolate Brownies


  • 10 tablespoons unsalted butter
  • 1-1/3 cup white granulated sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, cold
  • 2 tablespoons Medallion Skim milk powder
  • 1/2 cup all-purpose flour
  • 3/4 cup milk chocolate chips
  • 4 ounces Bakers white chocolate broken into pieces


  1. Preheat oven to 325-degrees. Spray an 8x8-inch baking pan baking spray. Set aside.
  2. Microwave the butter in 30-second intervals until melted.
  3. Stir in the cocoa powder, salt and sugar.
  4. Microwave again, stirring every 30-second until the mixture is fairly smooth and hot to the touch (approximately 1-1/2 to 2-1/2 minutes in the microwave).
  5. Remove the bowl from the microwave and set aside to allow the mixture to cool.
  6. After mixture has cooled for several minutes, use a wooden spoon to stir in the vanilla extract. Add the eggs one at a time to the mixture, vigorously stirring each egg into the mixture.
  7. Stir in the dry milk powder and flour into the mixture until fully incorporated into the batter. Beat the batter vigorously for 40 strokes.
  8. Fold the chocolate chunks and chocolate chips into the batter.
  9. Spread brownie batter into prepared pan.
  10. Bake brownies in 325-degree oven for 25-35 minutes. These brownies will bake anywhere from 25-35 minutes.
  11. Check at the 25-minute mark and bake only until a toothpick inserted in the middle comes out clean.

Do not over bake, or you won't get fudgy brownies.

Let brownies completely before slicing.