Milk Chocolate Brownies
Milk chocolate brownie explosion layers a fudgy, one-bowl milk chocolate brownie with a silky poured ganache finish. High-quality milk chocolate drives the flavor in both the batter and the topping. The result is a rich, deeply chocolatey bar that sets up with a smooth, glossy surface.
Servings: 16 Brownies
Ingredients
Milk Chocolate Brwonies
- 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
Milk Chocolate Ganache
- 4½ ounces milk chocolate
- 2 tablespoons heavy cream
Makes: 8 x 8inch rectangle
Instructions
- Preheat the oven to 325°F and line an 8x8 baking dish with parchment paper.
- Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
- Combine butter and 2 ounces of chopped milk chocolate in a large microwave-safe bowl. Microwave in 30-second intervals on high power, stirring after each, until the mixture is completely smooth.
- Whisk sugar into the melted chocolate mixture until combined, then add the vanilla and eggs and whisk until the batter is smooth and fully incorporated.
- Stir the flour mixture into the chocolate mixture until just combined, then fold in the remaining chopped milk chocolate. Pour the batter into the prepared pan and smooth it to the edges with a spatula.
- Bake for 25 to 30 minutes, until the top looks set and matte. Do not overbake; 35 minutes is the absolute maximum.
- While the brownies cool, make the ganache: combine the chopped milk chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring between each, until completely smooth. 8.Pour the ganache over the top and smooth it to the edges with an offset spatula. Let cool completely before cutting, about 2 hours in the refrigerator.
Notes
Yield: 16 squares from one 8x8 pan; cut into 4 rows by 4 rows for even portions.
Doneness Cue: The top should look set and matte rather than shiny and wet; the center should not jiggle when you gently shake the pan.
Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 2 months.
Make Ahead: The brownies can be baked a day in advance and stored at room temperature; pour the ganache on the day you plan to serve them for the cleanest finish.
Doneness Cue: The top should look set and matte rather than shiny and wet; the center should not jiggle when you gently shake the pan.
Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 2 months.
Make Ahead: The brownies can be baked a day in advance and stored at room temperature; pour the ganache on the day you plan to serve them for the cleanest finish.
Nutrition
Calories: 242kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 276IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg