Best 7 Chocolate Malted Brownies Recipes

MALTED BROWNIES

Steps:

• Preheat oven to 350°F. Grease a 13x9-inch baking pan. Line pan with parchment paper, leaving 2 inches hanging over long sides.
• In a medium bowl melt butter and chocolate in the microwave 1 minute, stirring once. Stir until smooth. Let cool slightly.
• In a large bowl whisk together eggs, sugar, and vanilla until smooth. Add melted chocolate mixture and whisk until combined. Add flour, malted milk powder, cocoa powder, and 1 teaspoon kosher salt. Whisk until smooth. Pour batter into pan, spreading evenly.
• Bake 30 minutes. Let cool in pan on a wire rack. Spread Malted Milk Frosting over top and, if desired, sprinkle with malted milk eggs. Use parchment to lift uncut brownies from pan; cut into bars. Makes 24 brownies. Malted Milk Frosting
• In a large bowl beat 3/4 cup softened butter with a mixer on medium 30 seconds. Beat in one 7-oz. jar marshmallow creme and 1/2 tsp. vanilla just until combined. Beat in 3 Tbsp. vanilla malted milk powder and 2 Tbsp. unsweetened cocoa powder. Gradually beat in 1/2 cup powdered sugar until combined. If necessary, beat in milk (1 to 2 Tbsp) until smooth and spreadable.

CHOCOLATE MALTED BROWNIES

Steps:

• Preheat oven to 350.
• Melt chocolate in a saucepan or a double boiler over simmering water.
• Remove from heat and set aside.
• Cream butter.
• Add the sugar and the vanilla.
• Beat in the eggs.
• Blend in melted chocolate.
• Sift flour, baking powder, salt, and malted milk powder.
• Add to chocolate mixture, stirring well.
• Fold in nuts.
• Pour batter into a greased and floured 8 inch square pan.
• Bake for 25 to 30 minutes.
• Remove from oven while brownies are still moist.
• Spread Malted-Milk Glaze over brownies.
• Malted Milk Glaze:.
• Cream together butter, malted milk powder, salt, sugar and 1 T.
• of milk.
• Stir in remaining milk, as necessary, for spreading consistency.

MALTED "FOREVER" BROWNIES

Steps:

• Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
• Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
• Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
• Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
• Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
• Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
• Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
• Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.

CHOCOLATE MALT BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup crushed malted milk balls. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Spread on top of cooled brownie. Sprinkle with 1 cup crushed malted milk balls. Cut into 6 rows by 4 rows. Store loosely covered at room temperature.

CHOCOLATE MALT BROWNIES/MALTED MILK GLAZE

Steps:

• Preheat oven to 350*.
• Melt chocolate in pan, remove from heat and set aside.
• Cream butter, add sugar and vanilla, beat in eggs, then blend in melted chocolate, set aside.
• Sift flour, baking powder, salt and malted milk powder.add this to chocolate mixture, stirring well.
• Fold in nuts.pour batter into a greased and floured 8" square pan.
• Bake for 25-30 minutes.
• Brownies should be moist.
• cool.
• spread malted milk glaze over brownies.
• to prepare MALTED MILK GLAZE:.
• combine all ingredients and mix well.stir in additional milk if necessary to give spreading consistency.

MALTED MILK BALL BROWNIES

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in 1 cup malted milk balls. Spread into a greased 13x9-in. baking pan., Bake 28-30 minutes or until a toothpick inserted 2 in. from an edge comes out with moist crumbs. Cool completely on a wire rack., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate 10-15 minutes or until set. Cut into bars.

MILK CHOCOLATE-MALT BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
• Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
• Spread batter in pan. Sprinkle with malted milk balls.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.