I’ve made quite a few desserts with malted milk powder as the star ingredient, and I must say none have ever disappointed. My favorite by far are the Malted Chocolate Chip Cookies I shared over 10 years ago and still make to this day – thankfully my pictures have improved since then! Today’s Malted Chocolate Brownies are a very close second though. These brownies are rich and decadent, but not overly sweet. The malted milk powder really enhances the chocolate flavor in them.
To start, I heated butter and sugar together in a saucepan over medium-low heat until the sugar mostly dissolved. I didn’t want to leave it on the heat too long and end up with the beginnings of caramel sauce. In a large bowl I whisked together eggs, vanilla extract, cocoa powder, malted milk powder, salt and baking powder. I slowly poured the butter mixture into the egg mixture and stirred everything together until it was smooth. I then stirred in the flour and finally folded in milk chocolate chips. I transferred the batter to a 9×13-inch baking pan I lined with parchment paper. And finally, I topped the batter with chopped malted milk balls (i.e. Whoppers).
After baking for about 35 minutes they were done. The malted milk balls on top ended up with a nice caramel color and some of the pieces that were still decent size after chopping them gave a nice malted milk taste to the brownies. Just a quick note in case you are thinking of doing the same, I actually didn’t slice these brownies the same day I baked them. I wrapped them in plastic wrap and kept them at room temperature and then sliced them the following day to try to keep them fresh an extra day or two. And, I will point out, as with most brownies, you should warm your knife under hot tap water before slicing. You will get cleaner slices that way.
If you are looking for more recipes with malted milk powder, check these out:
Chocolate Malted Cupcakes with Fluffy Vanilla Frosting
Malted Chocolate Brownies
Ingredients:
2 sticks unsalted butter
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup unsweetened cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1 teaspoon baking powder
1 1/2 cups flour
1 11.5 oz. bag milk chocolate chips
1 5 oz. package malted milk balls (Whoppers), roughly chopped or gently crushed in a resealable bag
Directions:
Preheat oven to 350 F. Line a 9×13-inch baking dish with parchment paper leaving an overhang on all sides.
In a medium saucepan heat the butter and sugar on medium-low heat until the butter melts and the sugar has mostly dissolved.
In a large bowl whisk the eggs and vanilla extract until combined. Whisk in the cocoa powder, malted milk powder, kosher salt and baking powder.
Gradually stir the butter mixture into the egg mixture and stir until smooth. Add the flour and stir until just combined. And finally, fold in the chocolate chips.
Spread the batter evenly into the prepared dish and top with the malted milk balls, pressing them lightly into the batter.
Baked in the preheated oven for 30 to 35 minutes, until the edges begin to pull away from the sides of the pan and a cake tester inserted in the center comes out mostly clean. Cool in the pan on a wire rack to room temperature then slice. Store in an airtight container.
Recipe from Real Simple
Bead Yarn & Spatula 