Milk Chocolate Brownies -
October, 2016.

I am a witch who loves milk chocolate more than bittersweet or dark! These brownies are my most favorite to bake for the little ghosts and goblins that knock on my Union Square apartment door asking for treats.

How could I hand out anything except brownies? If you're not from NYC, please know that most costumed children usually trick or treat in apartment buildings or sometimes at stores (we give out over 2000 brownies). Happy Halloween!

The recipe can be found on page 93 of Fat Witch Brownies.

• Ingredients
• 8 tablespoons unsalted butter
   (1 stick)
• 1 ounce unsweetened chocolate
    chopped into even-sized pieces
• ½ cup milk chocolate pieces, same
    sized
• 2 large eggs
• ¾ cups granulated sugar 
• 1 teaspoon pure vanilla extract 
• 1 cup unbleached all-purpose flour
• ¼ teaspoon salt
• ¾ cup milk chocolate chips

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9” square baking pan with butter and dust with flour. Tap out the excess.
• Melt the butter and unsweetened and milk chocolate in a small saucepan over low heat. Stir frequently.
• Remove from the heat and let cool to room temperature.
• Cream the eggs, sugar and vanilla in a large bowl until smooth.
• Add the cooled chocolate mixture and continue mixing until well combined.
• Measure the flour and salt. Sift together directly over the chocolate batter.
• Mix gently until well combined.
• Stir in the milk chocolate chips by hand.
• Using a spatula, spread the batter into the prepared baking pan.
• Bake for 25 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs.
• Remove the pan from the oven.
• Cool the pan for at least 1 hour.
• Cut just before serving.
• Makes 12 to 16 brownies.