Milk Chocolate Brownies
Ingredients
10
servings
- 1 package (21.5 oz) brownie mix
- 6 oz pecans or walnuts, chopped
- 2 eggs
- 1 tsp vanilla
- 1 cup Cool Whip
- 1/4 cup chocolate chips
- 1/4 cup white chocolate chips
Step-by-Step Instructions
- Preheat oven to 325 degrees F. Grease a 9x13-inch baking pan.
- In large bowl, mix Cool Whip, eggs and vanilla until smooth. Stir in brownie mix until moistened. Stir in nuts and then spread into the greased baking pan.
- Sprinkle chocolate chips and white chocolate chips on top.
- Bake at 325 degrees for about 30-40 minutes, or until toothpick inserted in center comes out clean. Do not over-bake.
- Cool completely before slicing.
Common Problems and Solutions
Q: Why are my brownies dry or crumbly?
A: Don't over-bake these—they continue cooking as they cool. Pull them when a toothpick has just a few moist crumbs, not completely clean. The Cool Whip makes them more delicate than standard brownies.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Cool Whip is best here because it's stabilized and won't deflate or add too much moisture. Regular whipped cream will change the texture significantly.
Tips and Techniques
The Cool Whip creates a surprisingly light, almost cake-like texture that’s different from traditional fudgy brownies. Don’t skip greasing the pan well—these can stick more than regular brownies.
Ingredient Substitutions
- pecans: walnuts (as mentioned) or leave them out entirely
- Cool Whip: Not recommended—this ingredient is key to the unique texture
- chocolate chips and white chocolate chips: Use all milk chocolate, all semi-sweet, or all white chocolate
Equipment Needed
- 9x13-inch baking pan
- Large mixing bowl
- Whisk or spoon
- Toothpick for testing doneness
