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!
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.
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.