Milk Chocolate Brownie Explosion

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 cup Cocoa powder
  • 1 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 10 1/2 oz Milk chocolate
  • 1 tbsp Vanilla extract

• Dairy

  • 10 tbsp Butter, unsalted
  • 2 tbsp Heavy whipping cream

Found on americanheritagecooking.com

Description

Ingredients

• 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
• 4.5 ounces milk chocolate
• 2 tablespoons heavy whipping cream

Directions

• 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 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
• 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…
• 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 tasted super amazing no matter what temperature.
• 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!