Wednesday, April 14, 2010
These were surprisingly delicious! We've become so trained to think dark chocolate is the ultimate decadence. The higher the cocoa % the better. Valhrona, Ghirardhelli, Lindt... yes they are amazing, but this recipe is proof that milk chocolate definitly still has a place in my heart and on my palate. One bite of these and POOF, all that dark chocolate snobbery went out the window!
They were great brownies, period. Even without any nuts as you would normally expect in brownies. They had a shiny top, fudgy texture and tons of flavor. There's milk chocolate melted right into the batter as well as chunks of it stirred in just before baking. Because of the milk chocolate they were sweeter and lighter in color than "regular" brownies. I made them even more indulgent by topping them with milk chocolate ganache.
I would definitly make these again and again. They are also a hit with kids and presentation is easy as the frosting cuts cleanly after it is fully set, if you can wait that long. If you can't, that's OK too as these are just as delicious served warm with a scoop of vanilla ice cream (and extra ganache drizzled on top).
Gourmet, I miss you. This recipe is another reminder of how sad I am that it's gone. I guess my Bon Appétit subscription will have to suffice :)
Milk Chocolate Brownies
1 - 9" pan | adapted from Gourmet, Feb 2007
1/2 cup butter
8 ounces milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 tbsp instant coffee powder
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1. With oven rack in middle position, preheat oven to 350 degrees F. Butter and flour a 9" square baking pan.
2. Melt butter and half of chocolate in a heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar, instant coffee powder and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
3. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate. Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
Milk Chocolate Ganache
1 cup | adapted from Rose Levy Berenbaum
6 oz. (1 cup) milk chocolate
1/4 cup heavy cream
1. In the top of a double boiler, melt the chocolate almost fully, stirring often. Add the heavy cream and stir to incorporate into the chocolate until smooth. It might look too thin but it will thicken up to a fudge-like consistency when cooled.
2. Spread warm ganache over fully cooled - chilled is better if you have time - brownies and refrigerate to set. Serve either straight from the fridge or at room temperature.