Malted Milk Chocolate Brownies
These Malted Milk Chocolate Brownies are the ultimate indulgence for malt lovers. Combining a dense, fudgy base with a silky malted frosting, they are the perfect canvas for festive Easter decorations.
Ingredients
FOR THE BROWNIES:
12 oz semi-sweet chocolate, finely chopped
4 oz unsweetened chocolate, finely chopped
8 oz unsalted butter, cubed
10.5 oz granulated sugar (1.5 cups)
4 large eggs
1 tsp vanilla extract
4.25 oz all-purpose flour (1 cup)
1.85 oz chocolate malted milk powder (1/2 cup)
1/2 tsp salt
6 oz malted milk eggs (1 cup), plus more for decorating
3 oz chocolate chunks (1/2 cup)
FOR THE FROSTING:
6 oz semi-sweet chocolate (1 cup), finely chopped
16 oz powdered sugar (4 cups)
8 oz unsalted butter (2 sticks), room temperature
1.87 oz chocolate malted milk powder (1/2 cup)
4 tbsp milk
2 tsp vanilla extract
1/4 tsp salt
Instructions
1. Preheat the oven to 350 F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
2. Melt the chopped chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat.
3. Stir in the granulated sugar. Whisk in the eggs one at a time, then add vanilla. Continue whisking until the batter is thick and smooth like pudding.
4. Fold in the flour, malted milk powder, and salt. Stir in the malted milk eggs and chocolate chunks.
5. Spread into the pan and bake for 30-35 minutes. Cool completely.
6. For the frosting: Melt 6 oz chocolate and cool to room temp. Beat butter, powdered sugar, malt powder, milk, vanilla, and salt until fluffy.
7. Mix the melted chocolate into the frosting and beat for 1 minute.
8. Spread frosting over cooled brownies and decorate with extra malted eggs.
Notes
MEASURING TIPS: Use a kitchen scale for the most accurate results. 1 cup of flour should weigh 4.25 oz.
STORAGE: These brownies stay fresh in an airtight container for up to two weeks.
Find it online: https://sweetcraftrecipes.com/malted-milk-chocolate-brownies/