Milk Chocolate Brownies

Milk Chocolate Brownies - made August 20, 2022 from Chef Lindsay Farr 

10 tablespoons unsalted butter

2 ounces milk chocolate

1 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs

1/2 cup cocoa powder

1/2 cup all-purpose flour

1/2 teaspoon salt

4 ounces milk chocolate, chopped

Milk Chocolate Ganache

4 1/2 ounces milk chocolate

2 tablespoons heavy whipping cream

1. Preheat oven to 325 degrees F. Line an 8 x 8 baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, cocoa powder and salt; set aside.
3. In the top half of a double boiler set over hot water, melt butter and 2 ounces milk chocolate. Whisk until completely melted and smooth.
4. Add granulated sugar to melted chocolate mixture, whisking to combine. Add the vanilla and eggs, whisking until completely incorporated and smooth. Stir the dry ingredients into the melted chocolate mixture, stirring until combined. Fold in the remaining chopped milk chocolate.
5. Pour batter into prepared pan, smoothing the top with a small metal spatula. Bake 25-30 minutes or until top is set and a toothpick inserted near the middle comes out with a few moist crumbs.
6. Milk Chocolate Ganache: in the top half of a double boiler set over hot water, melt milk chocolate and heavy cream, stirring until combined, completely melted and smooth.
7. When the brownies have cooled for 10 minutes out of the oven, spread ganache in an even layer over the top. Refrigerate until set. 

Although these are titled Milk Chocolate Brownies, my rendition didn't turn out very milk chocolatey. It was more like a dark chocolate. That's because I used a rich dark cocoa which likely overwhelmed the small amount of melted milk chocolate in the batter. I also didn't make the milk chocolate ganache to pour over it since I was mailing these out in care packages. Instead, I added milk chocolate chips (turned upside down for easier packaging) on top before baking.

Regardless, I thought these turned out well, nice and fudgy with a good rich chocolate flavor. It still doesn't unseat my favorite brownie recipe but it remains triple digit temps where I live so I'm still being parsimonious with using my dwindling supply of unsweetened chocolate. But summer heat has to end sometime (!) and the minute it cools down, I can place an online order and stock up without worrying the chocolate will melt en route or at delivery. Meanwhile, I'm testing out more cocoa-powder-based brownie recipes.