When I was little in Bangkok, Thailand, I thought milo was a real hot chocolate. The funny thing is even though now that I know what a good hot chocolate is supposed to taste like, I still really love milo. It’s sentimental, I might say. It reminded me of a great time in life when I was little, and we were (kind of) poor, and milo made everything better. My parents could not afford to spend money on unnecessary things, which meant my sister & I got a house, doctor visits, education, and food, not anything else. Though my mom always knew just how to make me a perfect cup of milo, not too sweet & not too creamy. Back then, I thought I was really spoiled LOL.
When I moved to the U.S. by myself 15 years ago, I have been making myself a perfect cup of milo whenever I was homesick, and today is no difference, except I am making milo brownie instead. A little heads up, this one has a mild chocolate flavour. It might not be as chocolatey as other recipes, but it’s good enough for me.
Milo & three chocolates brownie
- 100g. dark chocolate chip
- 100g. semisweet chocolate chip
- 100g. milk chocolate chip
- 100g. milo powder, and extra to sprinkle on top
- 280g. unsalted butter
- 150g. brown sugar
- 6 eggs
- 150g. all-purpose flour
- a pinch of salt
- confectioner’s sugar, to sprinkle on top
Preheat oven to 350 F (180 C). Brush a 20cm x 30cm pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside.
Place dark chocolate, milk chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Let cool slightly.
Place the sugar, salt, eggs, and flour in the bowl with the chocolate mixture and mix to combine. Stir through semisweet chocolate and milo powder and pour the mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool in the pan and sprinkle with confectioner’s sugar & milo powder. Cut & serve.
Note: brownies can be kept in an air-tight container at room temperature for 3-4 days.