Chocolate Malted Milk Brownies
Ingredients
- Chocolate Malted Brownies
- 4 tablespoons ¼ cup unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened Dutch processed cocoa powder
- ¼ cup malted milk powder
- ½ teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon instant espresso dissolved in 2 tablespoons hot water
- Chocolate Malted Buttercream
- 8 tablespoons 1/2 cup unsalted butter, softened
- 1 ½ cups confectioners’ sugar, sifted only if lumpy
- ¼ cup malted milk powder
- 2 ½ tablespoons Dutch processed cocoa powder
- 1/3 cup semi-sweet chocolate chips melted over a double boiler and allowed to cool to room temperature but still remain melted
- 2 tablespoons heavy cream and up to 1-2 tablespoons more if needed
- Coarsely chopped malted milk balls to scatter over frosted brownies
Instructions
- Make the Brownies
- Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch square baking pan with non-stick cooking spray.
- Line the pan with 2 pieces of parchment paper placed crisscross in the pan with some of the parchment hanging over the edges.
- Place butter and chocolate chips into a bowl set over a saucepan of simmering water that has been taken off the heat.
- Allow the mixture to melt completely, stirring often. Allow to cool for approximately 5 minutes.
- In a medium bowl, whisk together the flour, cocoa, malted milk powder, salt and baking powder.
- In a large bowl, whisk together the sugar, eggs and dissolved coffee until well blended.
- Whisk the melted chocolate and butter mixture into the eggs and blend well.
- Using a rubber spatula, gently mix the dry ingredients into the egg mixture. The batter will be thick.
- Transfer batter to prepared pan and spread evenly to edges.
- Bake for 30-33 minutes or until just a few crumbs still cling to a sharp knife inserted into the center.
- Cool brownies completely in pan.
- Make the Chocolate Malted Buttercream
- In the bowl of an electric mixer using the paddle attachment, cream the butter on medium to medium high speed until creamy.
- In a medium bowl, whisk together confectioners’ sugar, malted milk powder and cocoa powder until well blended.
- On low speed, add cooled melted chocolate to the butter and blend well.
- Slowly add the dry ingredients and blend well. Mixture will be thick.
- Add 2 tablespoons of cream and blend until buttercream is creamy and spreadable. If the buttercream is too thick, add up to another 1-2 tablespoons of cream.
- Frost Brownies
- Gently remove brownies from pan by gently pulling on opposite sides of the overhanging parchment paper and place onto a waxed paper lined sheet pan. Slide parchment paper from under the brownie and discard.
- Using an offset spatula, spread buttercream over the top of the cooled brownie.
- Sprinkle chopped chocolate malted milk balls all over the buttercream. Gently press candy into the buttercream.
- Cut into squares.
Notes
Makes 1 9-inch square pan