Malted Milk Brownies
Fudgy, rich chocolate brownies with an old fashioned malted milk flavor. Malted Chocolate Frosting is the perfect finish.
brownies
Ingredients
- 9 oz semi-sweet chocolate (chopped)
- 8 oz unsalted butter (cut into 1" chunks)
- 12 oz granulated sugar (1 ½ cups)
- 2 oz malted milk powder (⅓ cup)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 3 ¾ oz all purpose flour (¾ cup, see note)
Instructions
- Preheat the oven to 350 °F. Butter a 13"x9" baking pan and line the pan with parchment paper.
- Place 9 oz semi-sweet chocolate and 8 oz unsalted butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
- Add 12 oz granulated sugar, 2 oz malted milk powder, 1 teaspoon vanilla extract and ½ teaspoon salt into the chocolate mixture and whisk until smooth. Add 4 large eggs and whisk until combined. Add 3 ¾ oz all purpose flour and stir just until combined. Spread the batter evenly into the prepared pan.
- Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 30 minutes). Cool the brownies in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan onto a cutting board. Ice the brownies with ½ batch of Malted Chocolate Frosting, if desired, and cut into 24 squares (for clean edges wipe the knife with a damp cloth between cuts). The brownies keep for several days at room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The recipe can be halved and baked in an 8" or 9" square pan.
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