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Milk Chocolate Brownie Explosion

Milk Chocolate Brownie with Milk Chocolate Ganache

Why Milk Chocolate Brownies with a Milk Chocolate Ganache? Because sometimes milk chocolate is the only thing that will do.

Milk Chocolate Brownie with Milk Chocolate Ganache

Sure, you may feel like you are going on a date with dark chocolate’s cheaper cousin but there are times when milk chocolate is the answer to all your desires.

Is it just me? Surely not!

Milk Chocolate Brownie with Milk Chocolate Ganache

 So 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.

 Milk Chocolate Brownie with Milk Chocolate Ganache

You could lose yourself in a plate of these brownies and that would be OKAY.

It’s a good thing I had already committed to sending these to my BFF in Salt Lake City or I would be writing this post 10 pounds heavier.

Seriously. 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.

One bite and I was a goner.

Milk Chocolate Brownie ExplosionOn 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, “Gurrrl, whatchu doin’? Yous craaazy!” True that.

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

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 16 Brownies

Milk Chocolate Brownie Explosion

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!

Ingredients

    For the Milk Chocolate Brownies:
  • 10 tablespoons unsalted butter
  • 2 ounces milk chocolate, chopped [I used Ghirardelli because it’s awesome]
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 4 ounces milk chocolate, chopped
  • For the Milk Chocolate Ganache:
  • 4.5 ounces milk chocolate
  • 2 tablespoons heavy whipping cream
  • Salted Caramel Sauce Here

Instructions

    To Make Coffee Milk Chocolate Brownies:
  1. Preheat oven to 325° and line a 8x8 baking dish with parchment.
  2. Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.
  3. 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.
  4. Add sugar to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.
  5. Stir the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.
  6. Pour batter into prepared pan, smoothing out the batter to the edges with a spatula.
  7. 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.
  8. While the brownies bake, make the Milk Chocolate Ganache
  9. To Make the Milk Chocolate Ganache:
  10. Melt chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth.
  11. Try not to eat it all before the brownies are done…
  12. Assembling the Brownies:
  13. Let brownies cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with an offset spatula.
  14. Let cool completely before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They tasted super amazing no matter what temperature.
  15. Cut into squares and drizzle with the caramel sauce. I spooned some in a ziplock baggie, cut a corner off and then squeezed the caramel out!

Notes:

Adapted From Half Baked Harvest

https://americanheritagecooking.com/2014/04/milk-chocolate-brownie-milk-chocolate-ganache/

30 Comments

  • Phillip
    April 28, 2014 at 11:21 am

    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.

    Reply
    • AmericanCooking22
      April 28, 2014 at 3:18 pm

      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!

      Reply
  • Stacy | Wicked Good Kitchen
    April 28, 2014 at 6:41 pm

    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)!

    Reply
    • AmericanCooking22
      April 28, 2014 at 6:58 pm

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

      Reply
  • Kayle (The Cooking Actress)
    April 28, 2014 at 9:47 pm

    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!

    Reply
    • AmericanCooking22
      April 29, 2014 at 9:57 am

      Mmmm you are SO right! That hot chocolate…I die!

      Reply
  • Dorothy @ Crazy for Crust
    April 28, 2014 at 10:45 pm

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

    Reply
    • AmericanCooking22
      April 29, 2014 at 9:58 am

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

      Reply
  • Kristi @ Inspiration Kitchen
    April 29, 2014 at 8:54 am

    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!

    Reply
    • AmericanCooking22
      April 29, 2014 at 10:00 am

      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. 🙂

      Reply
  • Kristine @ Kristine's Kitchen
    April 29, 2014 at 9:31 am

    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!

    Reply
    • AmericanCooking22
      April 29, 2014 at 10:01 am

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

      Reply
  • Kristi @ My San Francisco Kitchen
    April 29, 2014 at 12:12 pm

    *DROOL*

    Can you please make me a batch?! 🙂

    Reply
    • AmericanCooking22
      April 29, 2014 at 3:58 pm

      Lol! Only if you don’t mind it arriving in a flat rate envelope 😉

      Reply
  • Ella-HomeCookingAdventure
    April 30, 2014 at 2:54 pm

    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 🙂

    Reply
    • AmericanCooking22
      April 30, 2014 at 8:24 pm

      These fudgy brownies will sabotage even the best dieter!! They are insanely good!

      Reply
  • Julie
    May 1, 2014 at 11:28 pm

    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!

    Reply
    • AmericanCooking22
      May 2, 2014 at 9:55 am

      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.

      Reply
      • Julie
        May 2, 2014 at 4:43 pm

        Either way – they sound awesome, and I will be trying them sooner than I care to admit. Thanks!

        Reply
        • AmericanCooking22
          May 2, 2014 at 8:29 pm

          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!

          Reply
  • Simi
    June 30, 2014 at 11:19 am

    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

    Reply
    • AmericanCooking22
      June 30, 2014 at 2:09 pm

      There are 8 tablespoons in 1/2 cup, so 1/2 cup plus 2 tablespoons.

      Reply
  • […] Milk Chocolate Brownie Explosion!  […]

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  • […] Milk Chocolate Brownie Explosion […]

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  • Julie
    September 23, 2017 at 11:07 pm

    I love all of your recipes. My kids love brownies for their birthday cakes you have given me some great ideas

    Reply
    • Lindsey
      October 6, 2017 at 9:45 pm

      Oh I am so happy to hear that Julie! Happy baking!

      Reply
  • Narcisa
    May 23, 2019 at 7:23 pm

    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 🙂

    Reply
    • Lindsey
      June 14, 2019 at 12:36 pm

      Thank you for stopping by! God bless!

      Reply
  • […] To Make the Milk Chocolate Ganache :  Dissolve chocolate and overwhelming cream in a little microwave-safe bowl in 30 second interims, mixing between every interim, until blend is smooth.  Do whatever it takes not to eat everything before the brownies are finished…  Gathering the Brownies :  Give brownies a chance to cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with a balance spatula.  Let cool totally before cutting. This took me 2 hours in the icebox and the middles were still not cooled. They tasted too stunning regardless of what temperature.  Cut into squares and sprinkle with the caramel sauce. I spooned some in a ziplock baggie, cut a corner off and afterward pressed the caramel out!  Recipes Source By http://cheflindseyfarr.com/2014/04/milk-chocolate-brownie-milk-chocolate-ganache/ […]

    Reply
  • […] To Make the Milk Chocolate Ganache :  Dissolve chocolate and overwhelming cream in a little microwave-safe bowl in 30 second interims, mixing between every interim, until blend is smooth.  Do whatever it takes not to eat everything before the brownies are finished…  Gathering the Brownies :  Give brownies a chance to cool 10 minutes before pouring ganache over top of brownies. Smooth the ganache to the edges with a balance spatula.  Let cool totally before cutting. This took me 2 hours in the icebox and the middles were still not cooled. They tasted too stunning regardless of what temperature.  Cut into squares and sprinkle with the caramel sauce. I spooned some in a ziplock baggie, cut a corner off and afterward pressed the caramel out!  Recipes Source By http://cheflindseyfarr.com/2014/04/milk-chocolate-brownie-milk-chocolate-ganache/ […]

    Reply

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