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These rich Malted Chocolate Brownies feature malted milk powder in the batter and chocolate-covered malt balls on top for a double dose of malt flavor.

Malted Chocolate Brownies 1

When we were kids, my mom used to tell my sister and I that I was born older. And I was secretly like duh, Mom, that’s obvious…I’m the older sister.

But as an adult, I get what she meant: I’m an old soul.

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I prefer a quiet evening at home with a few close friends rather than being in a crowded noisy place full of strangers. My perfect afternoon involves me curled up on the couch with a good book and a cup of hot tea. I’m perpetually cold since coming back from Kuwait last summer, so even in this crazy heat you’ll usually find me dressed in layers, which I admit, is a challenge to pull off without looking frumpy, lol. And I tend to want to feed people like an Italian grandmother.

Especially when it comes to things like brownies.

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I adapted this recipe from Alice Medrich’s recipe for Best Cocoa Brownies (because they are fabulous) from Bittersweet (Artisan; 2003), as seen on Food52. The malt flavor is a fun, somewhat nostalgic addition for me because as far back as I can remember, my mom loved chocolate-covered malt balls.

Mom, this recipe is for you.

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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.
  • 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
  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.
Recipe inspired by and adapted from Alice Medrich’s recipe for Best Cocoa Brownies from Bittersweet (Artisan; 2003), as seen on Food52.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. These look delish! Malted chocolate had been on my ‘to try’ list, a perfect reason to give these a try.

  2. These brownies look so delicious. I pinned the recipe to try.

  3. I always forget about malt balls! These sound amazing. I think I have some malt powder in the back of my cupboard that I may have to dig out to make these…

  4. Oh I’m right along with you as an old soul. I love malted milk balls and can’t believe I’ve never thought to throw them in brownies. Can’t wait to try!

  5. Fantastic idea incorporating chocolate-covered malt balls in these brownies!! A chocolate-fix satisfied for sure – bring it on!! ;)

  6. I am right there with you! A little get together once in a while is nice, and it gives me an excuse to cook for a bunch of people :) I really wish I had a slice of brownie right now… Chocolate is my weakness!

  7. Did you say Whoppers!? Such a classic childhood favorite, this recipe is a great reason to embrace some nostalgia.Do you think they will bake as well if we use dairy-free substitutes for butter, milk, and malt powder?

    1. Felicia, I haven’t tried it, but I think those substitutions would work. There actually isn’t any milk in this recipe, but for the butter you could try melted coconut oil (or vegan “butter”) and regarding the malted milk powder, just omit it and double the amount of all-purpose flour. Let me know how it turns out if you try the recipe with these changes!

  8. We might come from the same old soul, because those sound like all of my favorite things also!! Totally swooning for these brownies. Malt is so underappreciated, I think, especially in chocolatey things!

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