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Milky Way Brownies

Milky Way Brownies - recipe card
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These indulgent Milky Way brownies are a chocolate lover’s dream, featuring an intensely fudgy, rich cocoa base studded with chunks of chewy Milky Way bars and crowned with a glossy, crackly top. The combination of chocolate caramel and nougat creates gooey pockets that melt in your mouth, making every bite a decadent experience.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder, sifted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 fun-size Milky Way bars (about 1.7 oz / 48g total), chopped into 1/2-inch pieces

Instructions

  1. Preheat your oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting. This ensures the brownies release cleanly after baking.
  2. In a large microwave-safe bowl, melt the butter in 20-second bursts until fully melted. Let it cool slightly for about 2 minutes, so it’s warm but not hot—this prevents the eggs from cooking when added.
  3. Whisk the granulated sugar into the melted butter until fully combined. The mixture should look smooth and slightly grainy but well incorporated.
  4. Add the eggs one at a time, whisking vigorously after each addition until the mixture becomes glossy and slightly thickened. This creates the shiny, crackly top that defines a perfect brownie.
  5. Stir in the vanilla extract until evenly distributed.
  6. Sprinkle the sifted cocoa powder, all-purpose flour, and kosher salt over the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix, as this can develop gluten and make the brownies tough instead of fudgy.
  7. Gently fold in the chopped Milky Way pieces, reserving about 2 tablespoons for the top. The candy adds pockets of caramel and nougat that become gooey during baking.
  8. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Sprinkle the reserved Milky Way pieces over the top, pressing them in lightly so they don’t burn.
  9. Bake at 350°F (177°C) for 28–30 minutes, until the edges are set and the center is just slightly jiggly when the pan is gently shaken. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter—this indicates the brownies are fudgy, not underbaked.
  10. Cool the brownies completely in the pan on a wire rack, about 1 full hour. This resting time lets the chocolate set and the caramel cool and stabilize, making them easier to slice cleanly.
  11. Once cooled, lift the brownies out using the parchment overhang and place on a cutting board. Use a sharp knife to cut into 4 equal squares, wiping the knife between cuts for neat edges.
  12. Serve at room temperature. If desired, warm a brownie in the microwave for 10 seconds to re-melt the caramel chunks for a gooey, just-baked experience.

Notes

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days (let them come to room temperature before serving for best texture). To freeze, wrap individual brownies tightly in plastic wrap, then place in a freezer bag or airtight container for up to 3 months. Thaw at room temperature for 1–2 hours, or reheat a frozen brownie in a microwave on 50% power for 15–20 seconds for a gooey treat.

Nutrition

Keywords: Milky Way brownies, chocolate caramel brownies, candy bar brownies, fudgy brownies, nougat brownies, easy dessert, homemade brownies, baking, chocolate dessert, candy-filled brownies

Find it online: https://copycatkitchenco.com/milky-way-brownies/