Milk chocolate brownie (final development version)

Melt the butter, sugar and chocolate together on the stove top, then hand mix everything in a bowl; this simplest method was chosen as final at 20:41.

Version 2.0 baked at 325 for about 30 minutes.

Version 3.0 tested a 75-25 split of white sugar and corn syrup with two tablespoons of water, baked at 300F instead of 325; both changes were dropped.

Version 5.0: melted milk chocolate in place of dark, dark chocolate chips kept as mix-in, a little olive oil added, cornstarch removed, baking powder in place of baking soda.

Mix tests on the final formula: hand mixed melted; eggs and sugar whipped frothy in a stand mixer then the melted mixture added and dry finished by hand with a spatula; and creamed softened butter with the sugars. The hand-mixed melted method was kept.