Rich, fudgy and decadent these Milk Chocolate Brownies with a creamy milk chocolate ganache will satisfy any chocolate craving! These brownies are so addicting, before you even know what happened, the whole plate will be gone!
When my very pregnant girlfriend in Salt Lake City expressed an incurable craving for milk chocolate, I knew just what to send her!
Milk chocolate brownies with a milk chocolate ganache topping, of course! These are fudgy, rich, and completely decadent brownies. They almost melt on your tongue.
Even a dark chocolate purest {ahem. yours truly.} will gobble these up. They are so rich and decadent that you feel you might not make it. Like you might just want to lose yourself in a pan of these milk chocolate brownies and never see the light of day again.
On a Side Note: These brownies are not ideal for shipping cross-country or anywhere for that matter. There are treats that travel well, but these most certainly aren’t one of them. I’m going to risk ruining your good opinion of me by telling you that I actually put them in an inflated ziptop baggie and muscled them into a flat-rate envelope at the post office. Even my favorite postal worker knew it was nuts. I should have listened.
That being said, they actually arrived in one piece with minimal smashage. Shocking really. I heard no complaints!
Because milk chocolate is the flavor star in these brownies, you should use the highest quality milk chocolate you can find. I think you know me well enough by now to know that I used Ghirardelli! {And, no, Ghirardelli does not sponsor these posts, although I wish they would. Hint, hint.}
Just in case these brownies aren’t rich enough for you, you can top them off with a drizzle of salted caramel as I did prior to mailing. Did the caramel drizzle improve their “shippability”? Absolutely not, but it did make them even more addicting!
And, just in case a drizzle on top isn't enough, you can put salted caramel inside too just as I did with these Bailey's Irish Coffee Caramel Brownies.
Recipe
Milk Chocolate Brownies
Ingredients
For the Milk Chocolate Brownies:
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter
- 2 ounces milk chocolate (chopped )
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 4 ounces milk chocolate (chopped)
For the Milk Chocolate Ganache:
- 4 ½ ounces milk chocolate
- 2 tablespoons heavy whipping cream
Instructions
To Make Coffee Milk Chocolate Brownies:
- Preheat oven to 325℉ and line a 8x8 baking dish with parchment.
- Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.
- Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.
- Add sugar and instant coffee to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.
- Stir the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.
- Pour batter into prepared pan, smoothing out the batter to the edges with a spatula.
- Bake 25-30 minutes or until the top is set. Do not overbake. I would not suggest baking more than 35 minutes because they might overbake.
- While the brownies bake, make the Milk Chocolate Ganache.
To Make the Milk Chocolate Ganache:
- Melt chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth.
- Try not to eat it all before the brownies are done…
Assembling the Brownies:
- Let brownies cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula.
- Let cool completely before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They taste super amazing no matter what temperature!
- Cut into squares and serve.
I had saved solid milk chocolate bars since Christmas and I had fun cutting them up and weighing them out and melting them down and mixing up the brownie recipe.. The brownies are sitting in my freezer for a little while bcuz me and my family isn't patient lol. I prefer more moisture so I did add a couple tablespoons of vegetable oil and boy oh boy I am anxious to eat up my square piece! Thanks for sharing! God bless you 🙂
Thank you for stopping by! God bless!
I love all of your recipes. My kids love brownies for their birthday cakes you have given me some great ideas
Oh I am so happy to hear that Julie! Happy baking!
Hello There! When you mentioned 10 tbsp. of Butter, is that about 1/2 a stick of butter. Will appreciate if you could let me know.
Thanks
There are 8 tablespoons in 1/2 cup, so 1/2 cup plus 2 tablespoons.
These look wonderful. I'm confused, though. I don't see any coffee listed in the ingredients, but step 4 says to add the sugar and instant coffee. How much coffee? Thanks!
I am very sorry! For these brownies I altered another brownie recipe that does have coffee in it, but I removed it from the ingredients because pregnant woman can't have coffee! Thanks for letting me know - I'll fix the instructions immediately.
Either way - they sound awesome, and I will be trying them sooner than I care to admit. Thanks!
I hope you do Julie! They are delicious and I actually thought the espresso overpowered the milk chocolate in a way that it doesn't do with dark. Enjoy!
Oh my... irresistible brownies.. I was trying to stay away from chocolate for a couple of days but definitely can't resist now after seeing this 🙂
These fudgy brownies will sabotage even the best dieter!! They are insanely good!
*DROOL*
Can you please make me a batch?! 🙂
Lol! Only if you don't mind it arriving in a flat rate envelope 😉
Oh my goodness, Lindsey, these look amazing! I'm with you on the love of dark chocolate, but these these look so rich and fudgy. We need variety in our brownie diet, right? Pinned!
We do indeed! Thanks for the pin! I promise that after one bite of these brownies, you'll be saying, "Dark Chocolate who?"
Making my mouth water at 5:30 a.m., now craving a chocolate brownie. Nice! These look amazing. Although I have to say, I'm completely baffled (and jealous?) that you were able to put them in a flat rate envelope and they arrived safely. Girl, that is talent!
There is nothing wrong with dessert for breakfast, or so you keep telling me! As for the mailing, I think that was just good old-fashioned luck! It's not necessary something I would expect to work again. 🙂
I'm DYING right now. I want to eat my computer screen - the fudgy. OMG the fudgy. And the ganache. #heaven
Thanks, Dorothy! I'll never understand people who like cakey brownies. Never. If I wanted cakey, I'd eat cake!
I love ghirardelli too ;P
and girrrrrrl SO CHOCOLATEY! Rich, fudgy, just-mmmmm!!! I think the Italian Thick Hot Chocolate is the perfect parallel for these brownies-cuz sometimes milk chocolate is the way to go!
Mmmm you are SO right! That hot chocolate...I die!
Magnificent milk chocolate brownie bars! Your friend is very lucky and so are you the way you packed these for shipping. 😉 You crack me up! Cannot wait to make these. You've outdone yourself, my friend. These will surely go viral at Pinterest. Pinning (already did)!
Thanks for the pin! My gf said that they actually arrived completely unscathed! I was SHOCKED! Hope you do make them!
Looks heavenly. I think milk chocolate is probably my favorite too. I rarely keep it in my pantry though for baking. I was just looking for a cookies to make to bring to work tomorrow and decided on one that calls for milk chocolate. I will have to stop by the store on my way home or get a Hersheys bar from our vending machine.
Oh I definitely stock my pantry full of any type of chip imaginable!! It's bad for the waistline but it does make whipping up recipes randomly easier! I hope you share the recipe you are making for the office!