My favorite chocolate chip cookie is a Malted Chocolate Chip cookie. The malted milk powder produces a cookie that is both chewy (in the center) and crispy (along the edges) and gives it a flavor that is just extra yummy. So, when I came across a recipe for Malted Brownies, I knew I had to try it.
One thing that was slightly different about these brownies is that they are frosted. Which might make you think that they are going to be like a snack cake, but I can assure you they are not. The consistency is all brownie! And the frosting also has malted milk powder in it, so you are getting double dose of it. It’s made with marshmallow crème (or fluff) and while it was delicious on these brownies, it would make a great filling for a chocolate cake.
Surprisingly these brownies weren’t overtly sweet considering the frosting. I think that was due to the fact that bittersweet chocolate is used to make the brownies. They are rich though, so I would suggest cutting them into 24 pieces as opposed to 12 like I did.
For the Brownies:
1/2 cup unsalted butter
1 1/4 cups bittersweet chocolate chips*
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup flour
1/2 cup vanilla malted milk powder
2 tablespoon unsweetened cocoa powder
1 teaspoon Kosher salt
For the Frosting:
3/4 cup unsalted butter, at room temperature
7oz. jar marshmallow crème
1/2 teaspoon vanilla extract
3 tablespoons vanilla malted milk powder
2 tablespoons unsweetened cocoa powder
1/2 cup confectioners’ sugar
*The original recipe called for 8oz. bittersweet chocolate, chopped
Preheat the oven to 350 F. Grease a 13 x 9 – inch baking pan and line with parchment paper leaving an overhang on the long sides. Set aside.
In a microwave safe bowl melt the butter and chocolate together in 35 second intervals, stirring between each, until smooth. Let cool for a few minutes.
In a large bowl whisk together the eggs, sugar and vanilla extract until smooth. Add in the melted chocolate mixture and continue whisking until combined. Add the flour, milk powder, cocoa powder and salt and continue whisking until the mixture is smooth.
Pour the brownie mixture in the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes. Let cool in the pan on a wire rack before spreading frosting on top.
While the brownies are cooling make the frosting. In a large bowl beat the butter using a handheld mixer until creamy. Add in the marshmallow crème and vanilla extract and continue beating until combined. Add in the malted milk powder and cocoa powder and continue beating. Gradually add in the confectioners’ sugar and beat until thoroughly combined.
Spread frosting over cooled brownies. To make slicing the brownies easier refrigerate for about 10 minutes so the frosting can set.
Slice into 12 large brownies or 24 small brownies.
Recipe from Better Homes & Gardens