Dark and Milk Chocolate Brownies Dark and Milk Chocolate Brownies

Image: Canadian Living | Holiday Baking 2014

A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine




In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.

Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.

Nutritional facts per brownie: about

  • Fibre 1 g
  • Sodium 53 mg
  • Sugars 11 g
  • Protein 2 g
  • Calories 120.0
  • Total fat 7 g
  • Potassium 63 mg
  • Cholesterol 23 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g


  • Iron 6.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 3.0
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Baking & Desserts

Dark and Milk Chocolate Brownies