Malted Chocolate Brownies
Prep time: 
Cook time: 
Total time: 
Yield: 16 brownies
 
Based on Alice Medrich's recipe for Best Cocoa Brownies, these rich, deep chocolate brownies feature malt flavor baked in and chocolate-covered malt balls on top.
Ingredients
  • 10 tablespoons unsalted butter
  • 1¼ cups (250 g) sugar
  • ¾ cup + 2 tablespoons (65 g) unsweetened natural cocoa powder (not Dutch-processed)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 4 tablespoons all-purpose flour
  • 4 tablespoons malted milk powder
  • 5 oz (140 g) chocolate-covered malt balls (such as Whoppers), coarsely chopped
Instructions
  1. Preheat the oven to 325F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so that it hangs over all 4 sides.
  2. Add the butter, sugar, cocoa powder, and salt to a medium saucepan over medium-low heat. Cook until the butter is melted, stirring frequently. Cool 5 minutes.
  3. Whisk in the vanilla extract, and then whisk in the eggs 1 at a time. Whisk in the flour and malted milk powder.
  4. Pour the batter into the prepared dish and then sprinkle the chopped chocolate-covered malt balls on top.
  5. Bake until set along the outside, but a wooden pick inserted into the center comes out moist with a bit of batter, about 25 to 30 minutes.
  6. Cool completely (preferably 8 hours or overnight) before cutting.
Notes
Recipe inspired by and adapted from Alice Medrich’s recipe for Best Cocoa Brownies from Bittersweet (Artisan; 2003), as seen on Food52.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/malted-chocolate-brownies/