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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 like I did for my caramel brownies! Does the caramel drizzle improve their “shippability”? Absolutely not, but it does make them even more addicting! You also could alternatively opt to make brown butter brownies for extra decadence!
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.
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 8×8 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 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.
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation – Let the brownies cool completely before cutting for a clean edge! Flavor Tips – Because milk chocolate is the flavor star in these brownies, you should use the highest quality milk chocolate you can find. I wholeheartedly support you whatever you decide, but an extra drizzle of salted caramel at the end is just divine. I spoon some caramel sauce into a ziplock baggie, cut a corner off and then squeeze the caramel out! Technique – Let brownies cool for 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula for an even and smooth finish. Helpful Tools – Lining your pan with parchment paper is going to be a key detail for these, since it makes your brownies easy to take out of the pan! Variations – You can make variations with types of chocolate based on your preference! Storage – 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.Store baked brownies in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. These brownies will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen. Adapted From Half Baked Harvest.Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed bar recipes, or try my one-bowl variation with these One Bowl Brownies!
After reading the comments, instant coffee was removed from the ingredient list, but is still mentioned in the directions. At least I know the instant coffee was a mistake. Thanks for cleaning up the directions!
Hi Michael! I’ve edited the directions, thanks for gently catching that! If you’re looking for a killer brownie recipe that *does* have instant coffee in it, check out my Bailey’s Irish Cream Milk Chocolate Brownies! Happy baking!
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!