Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and develop that deliciously gooey texture.
Line your 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later. This step is vital for preventing the brownies from sticking.
In a medium saucepan, melt the 3/4 cup of salted butter over low heat. Once melted, remove it from the heat and let it cool slightly.
Whisk in the 6 tablespoons of unsweetened cocoa powder and 1 cup of granulated sugar until well combined. The mixture will be thick and fudgy.
Add the 3 beaten eggs and 1 teaspoon of vanilla extract to the mixture, whisking until smooth. This will bring moisture and flavor to your brownies.
In a separate bowl, whisk together the 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
Gently fold in the chopped milk chocolate bars, allowing the pieces to distribute evenly throughout the batter.
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and transfer to a wire rack to cool completely before cutting into squares.
