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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!

Milk Chocolate Brownie with Milk Chocolate Ganache

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.

Milk Chocolate Brownie with Milk Chocolate Ganache
Seven Layer Bars Stacked.
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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.

Milk Chocolate Brownie with Milk Chocolate Ganache

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!

Milk Chocolate Brownie with Milk Chocolate Ganache

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.

Baileys Irish Coffee Milk Chocolate Brownies
Milk Chocolate Brownie Explosion with milk chocolate ganache stacked
5 from 2 ratings

Milk Chocolate Brownies

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!
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Servings: 16 Brownies

Ingredients 
 

For the Milk Chocolate Brownies:

For the Milk Chocolate Ganache:

Makes: 8 x 8inch rectangle

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 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.

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!
TechniqueLet 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

Calories: 242kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 242
Like this? Leave a comment below!
Milk Chocolate Brownie Explosion

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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26 Comments

  1. 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 🙂

  2. 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!

    1. We do indeed! Thanks for the pin! I promise that after one bite of these brownies, you’ll be saying, “Dark Chocolate who?”

  3. 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!

    1. 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. 🙂

  4. I’m DYING right now. I want to eat my computer screen – the fudgy. OMG the fudgy. And the ganache. #heaven

    1. Thanks, Dorothy! I’ll never understand people who like cakey brownies. Never. If I wanted cakey, I’d eat cake!

  5. 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!

  6. 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)!

    1. Thanks for the pin! My gf said that they actually arrived completely unscathed! I was SHOCKED! Hope you do make them!

  7. 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.

    1. 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!