Creamy White Chocolate and Milk Powder Brownie
This luscious brownie combines the richness of white chocolate with the subtle sweetness of whole milk powder, resulting in an incredibly soft, melt-in-your-mouth texture. Inspired by Brazilian sweets, it strikes the perfect balance between fudgy and cakey. One bite and you'll understand why this is an instant crowd-pleaser.
🛒 Ingredients
10 servings
- 200 g (1¾ cups) whole milk powder
- 250 g (9 oz) good-quality white chocolate
- 300 g (1½ cups) granulated sugar
- 4 large eggs
- 60 g (4 tbsp) unsalted butter
- 125 g (1 cup) all-purpose flour, sifted
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a square or rectangular baking pan and line it with parchment paper.
- 2
Chop the white chocolate into small pieces and place in a large heatproof bowl together with the butter.
- 3
Melt in the microwave in 30-second intervals, stirring between each, until you have a perfectly smooth and glossy mixture.
- 4
Add the sugar and stir vigorously until fully dissolved into the warm chocolate mixture.
- 5
Beat in the eggs one at a time, mixing well after each addition to keep the batter silky.
- 6
Add the milk powder and stir until completely incorporated and the batter is uniform.
- 7
Gently fold in the sifted flour using a spatula, being careful not to overmix.
- 8
Pour the batter into the prepared pan and spread evenly.
- 9
Bake for 25 to 35 minutes, until the edges are set and golden and the center is just barely firm.
- 10
Allow to cool completely in the pan before slicing into squares.
💡 Chef's Tip
The secret to the fudgiest texture is pulling the pan out when the center still has a very slight jiggle — it firms up as it cools. Store in the fridge for an even denser, truffle-like consistency.
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