The biggest reason why I am discussing solely all about the Milo Powder is because the other ingredients are pretty typical, but there is a whole range of different types of Milo Powder! You have the 3-in-1, the 2-in-1 and the really basic Milo Powder. You can use all of these for this Milo Brownie recipe.
I am using the very basic Milo Powder because I like to be able to control how much sugar and milk to add in according to my preference on a daily basis. As such, I have it on hand for these brownies. However, if you are using 3-in-1 or 2-in-1, both will work too! Just use less sugar, about 10g or 2 teaspoons less will do!
For the method, there is nothing much to be taken note of except to ensure that all cocoa powder, milo powder and plain flour are incorporated into the batter. Else, you will have lumps throughout the batter and that is simply undesirable, especially if its plain flour!
One last thing to mention, is a gentle reminder to tap your baking tray against the counter to ensure that there are as little air bubbles stuck inside as possible. If there is a lot of air in your brownies, it will form pockets of holes, and that is not cool!
by Javier Tan June-17-2018
Serve them with a scoop of vanilla ice cream and drizzle some chocolate sauce over for a perfect afternoon escape from reality and into a sweet dream!
- 1/2 Cup or 115g Unsalted Butter, Cold and Chopped into Cubes
- 1/2 Cup + 2 Tablespoon or 180g Granulated White Sugar
- 3/4 Cup or 90g Milo Powder
- 1/2 Cup or 50g Cocoa Powder, Preferentially Sifted
- 1/2 Cup, loosely packed, or 60g All Purpose/ Plain Flour, Preferentially Sifted
- 3 Large Egg, each weiging 55 to 60g, at room temperature
- Approx 1/4 Cup or 60g Semisweet Chocolate Chips / Chunks
- 1/2 Teaspoon or 2.8g Table Salt
- 3/4 Teaspoon or 3.75ml Vanilla Extract
- Preheat your oven to 160 degrees C and line your 8 x 8 Inches ( or 20cm ) baking tray with parchment paper.
- In a large saucepan or pot, place your cubed butter in and start the pan at low heat.
- After about half of the butter has melted, add in the chocolate chips/chunks and stir well until melted.
- Once all the butter and chocolate have melted, turn off the heat and proceed to add in both the sugar and salt and stir well until well mixed.
- Add in the cocoa powder and milo powder and stir to form a clumpy mixture.
- Add in the 3 eggs and vanilla extract and mix well, forming a slightly wet mixture.
- Now fold in the flour, preferentially sifted, or use a whisk / hand mixer for an easier job.
- Transfer to your baking tray and tap well against the counter to dislodge excessive air bubbles.
- Bake for about 34-38 minutes if you like it fudgy, and a couple more minutes if you prefer it to be more cake-like.
- Leave to cool for a couple of hours before cutting.
- Serve and enjoy, you can sprinkle it with Milo powder to bring it to a whole new level!
- Prep time: 25 mins
- Cook time: 35 mins
- Total time: 1 hour
- Yield: 1 8×8 inches baking tray of delicious Brownies
- Best served after a day as it would be more flavourful. Again, if you didn’t read the write up :(, please note that it does not taste exactly like Milo, but more of an in-between of chocolate and Milo.
- If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!!
- You can store it in the refrigerator or in a ziploc bag for up to 5 days.
- Do feel free to ask me if you have any questions!
- You can reduce sugar to 160g even if you are not using 3-in-1 Milo for a less sweet taste, which is what I did!
Bakeomaniac, Javier Tan!