These Milk Chocolate Brownies by Executive Pastry Chef Selina Progar are meant to be customized, tinkered with, and made special for any sweet tooth and any special occasion.

 Ingredients

• Dark chocolate - like godiva - 206 g

• Butter - 206 g

• Eggs  - 246 g

• Sugar - 396 g

• Cognac - 2 oz

• All purpose flour - 150 g

• Cocoa powder - 53 g

• Salt - 5 g

Instructions

• Prepare a 8 x 8 x 3 baking pan - spray with pan spray and lay parchment in to the pan with the parchment coming up the sides on the pan. This is very important, as once the brownies cool you will need to lift the brownies out the pan to trim and cut and place back into the pan.

• Combine butter and chocolate to melt either in the microwave 1 minute at a time or over a double boiler.

• The mixer fit with the whip attachment, combine eggs, sugar, and cognac on and whip for 4 minutes until light in color and thick.

• Add chocolate and butter mixture to the eggs mix on low speed until incorporated

• Add cocoa powder and flour and mix just until combined. Be sure not to over mix, as it will ruin the overall texture.

• Pour into the baking pan and bake at 350 degrees for 1 hour. Remove from the oven and let cool completely.

• Then grab the sides of the parchment paper and lift the brownies out of the pan.

• Cut into 9 equal pieces. You can place the brownies back into the pan by fitting it with new parchment paper or setting them up on a plate.

Toppings 

Edible cookie dough -  Top brownies with cookie dough and extra chocolate chips

• Brown sugar 100

• White sugar 50

• Butter 119

• Mini Chocolate chips  150 + a couple extra for topping

• Milk - splash

• Salt - pinch 

Instructions

• Cream butter, sugar, and salt. Add chocolate chips and a splash of milk to make it creamy.

Nutella and Werther's Originals  - Spread nutella on top and choose your favorite werthers to top on the nutella 

Smores - Toast marshmallows, and top with graham crackers

Triple Chocolate Top with american buttercream then white, milk and dark chocolate chips

American Buttercream 

• Powdered sugar 200

• Butter 119

• Cream butter and powdered sugar to make a buttercream

Reese's - spread cream cheese icing on top of the piece of brownie and break up a Reese's cup 

• Peanut butter cream cheese icing

• Powdered sugar 250 g

• Cream cheese 113 g

• Peanut butter 30 g

• Cream all the ingredients until smooth.

Coconut and caramel - drizzle with caramel sauce and top with coconut flakes and more caramel

RECIPE BY SELINA PROGAR / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Here are a few more fabulous TABLE desserts to try:

Caramel Apple Cheesecake

Blackberry Cobbler

Chocolate Zucchini Bread

Don’t miss a single delicious thing.

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