[ SECRET POST #2693 ]

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⌈ Secret Post #2693 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 058 secrets from Secret Submission Post #385.
Secrets Not Posted: [ 1 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 1 - repeat ], [ 1 - blank image ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Milk Chocolate Brownie Explosion

[(Anonymous)]

They are so fudgy, they practically are fudge. Also, I made a grocery spreadsheet, don't know if that counts.

I do consider myself a creative person.



Milk Chocolate Brownie Explosion

10 tablespoons unsalted butter
2 ounces milk chocolate, chopped
1 cup granulated sugar
1 tablespoon vanilla extract (or vanilla nut extract)
2 large eggs
7 Tbsp. cocoa powder
½ cup all-purpose flour
½ teaspoon kosher salt
3 ounces milk chocolate, chopped


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. (For extra fudginess, pull them out of the oven after 15 minutes, let cool for 15 minutes and then put them back in the oven for 10-15 minutes.) Do not overbake. Let cool on a wire rack and then put in the refrigerator until cold.


The original recipe called for a milk chocolate ganache to spread over the brownies, but they’re very sweet already so I skipped it.
(Milk Chocolate Ganache:
Melt 4.5 ounces milk chocolate and 2 Tablespoons heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth. Let brownies cool 10 minutes before pouring ganache on them, smooth and let cool completely before cutting.)