I love brownies; who doesn’t? But Milo… It was one of my very first loves. It was also one of the very first things I ate straight out of the tin with a spoon when Mum wasn’t looking.
I, like many other Aussie kids, used to make my Milo with 5 parts Milo, 1 part milk. There was a time I had it running through my veins! You guys, I love Milo so much that if it was a person and he/she ran me over with his/her car, I’d say “thank you”.
In summation, I’m real fond of Milo. So when I started to put this blog together I just knew I had to bake with it, so I could:
Share my love of Milo with like-minded and like-tastebudded people
Have an excuse to buy Milo… It’s sort of not allowed in the house because it somehow disappears within a few days (INTO MY BELLY!)
These brownies have everything you want and need in a brownie. The top is crunchy, the inside is gooey AND they’re filled and topped with Milo. What more could you want?!
Makes 12 scrumptious brownies
- ¾ cup plain flour
- 3/4 cup sugar
- 3/4 cup milo plus 2 teaspoons for sprinkling
- ½ cup cocoa powder
- 2 eggs
- ¼ teaspoon bi-carb soda
- ½ cup dark chocolate chips
- ½ cup butter, melted
- Pinch of salt
Preheat oven to 180 degrees celcius. Line a square baking tin with baking paper and set to one side.
Melt the butter and leave to cool. In a large mixing bowl, sift the flour, cocoa powder, salt and bi-carb soda and combine.
Pour the cooled down melted butter into another large mixing bowl with the sugar. Beat in both eggs, one at a time, until creamy and combined.
Pour the dry ingredients into the wet mixture gradually, stirring each time you add a little bit more to make it nice and smooth.
Stir in the chocolate chips and finally, fold in the milo.
Pour the brownie mixture into the prepared baking tin and bake for 20-25 minutes (longer if you don’t like gooey brownies).
As soon as you take the brownies out of the oven, sprinkle the remaining 2 teaspoons milo over the top. Leave to cool.
Cut into squares and enjoy!