Malted Brownies Recipes

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MALTED "FOREVER" BROWNIES

Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.

Provided by Claire Saffitz

Categories     Brownie     Chocolate     Dessert     Bake

Yield Makes 16

Number Of Ingredients 14



Malted

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.

Butter for the pan
¼ cup Dutch process cocoa powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
¼ cup neutral oil, such as vegetable or grapeseed (2 oz / 56g)
½ cup granulated sugar (3.5 oz / 100g)
½ cup packed dark brown sugar (3.5 oz / 100g)
1 large egg (1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1½ teaspoons vanilla extract
¾ cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)

CHOCOLATE MALTED BROWNIES

Make and share this Chocolate Malted Brownies recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15



Chocolate Malted Brownies image

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.

Nutrition Facts : Calories 233.6, Fat 10.2, SaturatedFat 5.5, Cholesterol 45.6, Sodium 208.4, Carbohydrate 33.9, Fiber 0.7, Sugar 24.8, Protein 3.2

1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup instant malted milk powder
1/4 cup chopped pecans
2 tablespoons butter, softened
1/4 cup instant malted milk powder
1 dash salt
1 cup confectioners' sugar
1 -2 tablespoon milk

MALTED BROWNIES

Make these for our Ultimate Malted Brownie Sundae.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8



Malted Brownies image

Steps:

  • Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan; set aside.Combine chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
  • In a medium bowl, whisk together the flour, malted-milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs until thickened and fluffy, about 2 minutes. Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in flour mixture until just combined.
  • Pour batter into prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer brownies to a wire rack to cool.

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted-milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

MALTED MILK BROWNIES

A brownie recipe in honor of English Inventer, William Horlick, who invented malted milk in 1883. These delicious brownies were found in Esther Brody's "The 250 BEST Brownies, Bars & Squares" Cookbook. For an added treat, chop malted milk balls or a malted milk chocolate bar into pieces and sprinkle over the top.

Provided by NcMysteryShopper

Categories     Bar Cookie

Time 40m

Yield 36 Brownies

Number Of Ingredients 14



Malted Milk Brownies image

Steps:

  • Preheat oven to 350°.
  • In a bowl mix together flour, baking powder and salt.
  • In a saucepan over low heat, melt chocolates and butter stirring constantly, until smooth, Remove from heat and set aside to cool slightly.
  • When mixture has cooled stir in sugar. Add eggs and vanilla and beat until blended. Blend in flour mixture.
  • Spread batter evenly in prepared 9 x 13-inch cake pan.
  • Bake in preheated oven for 25 to 30 minutes, until tester inserted in the center comes out clean. Place pan on a rack to cool completely.
  • Topping-In a bowl combine milk, vanilla and malted mild powder until blended.
  • In another bowl, cream butter. Gradually add confectioner's sugar, alternately with milk mixture, beating well after each addition until mixture is smooth and spreadable.
  • Spread evenly over cooled brownies. When topping is firm, cut into squares.

Nutrition Facts : Calories 159.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 36.3, Sodium 94.3, Carbohydrate 22.8, Fiber 0.6, Sugar 16.9, Protein 2.2

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 semi-sweet chocolate baking squares (one ounce each)
2 unsweetened chocolate squares (one ounce each)
3/4 cup butter or 3/4 cup margarine
4 large eggs, beaten
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup unsweetened instant malted milk powder
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup confectioners' sugar, sifted

MALTED BLONDIES WITH CRUSHED PRETZELS

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 large or 24 small blondies

Number Of Ingredients 15



Malted Blondies with Crushed Pretzels image

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-by-13-inch pan with parchment paper.
  • Cream together the brown sugar, butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, approximately 3 minutes Add the eggs 1 at a time, beating for 1 minute after each addition. Add the malted milk powder and vanilla. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt, mixing until just incorporated. Mix in the toffee bits, chopped pecans, chocolate chips and malted milk balls.
  • Transfer the batter to the prepared pan. Top with the chopped pretzels, patting them into the batter. Bake until golden on top and a toothpick comes out clean with a couple fudgy crumbs, 35 to 40 minutes. Let cool completely before cutting.

1 1/2 cups lightly packed brown sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
3 tablespoons malted milk powder
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup toffee bits
1 cup pecans, chopped
1/2 cup chocolate chips
1/2 cup crushed chocolate-covered malted milk balls
1/2 cup chopped pretzel twists (or sticks)

MALTED MILK BALL BROWNIES

"You don't have to be a kid to love these delicious brownies!" writes Mitzi Sentiff from her home in Annapolis, Maryland. "Malted milk balls in the batter and sprinkled on top make them special. Everyone loves them.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 6



Malted Milk Ball Brownies image

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.

Nutrition Facts :

1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/3 cups chopped malted milk balls, divided
1 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons milk
1/4 teaspoon vanilla extract

EASTER BLONDIES

Our white chocolate and malted milk Easter blondies are the dessert dreams are made of. One seriously good looking blondie to slice and share this Easter

Provided by Sophie Godwin - Cookery writer

Categories     Dessert, Treat

Time 55m

Yield cuts into 12 squares

Number Of Ingredients 8



Easter blondies image

Steps:

  • Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
  • Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.

Nutrition Facts : Calories 339 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

180g butter , melted, plus extra for the tin
250g light brown sugar
3 medium eggs
75g malted milk drink powder
200g plain flour
1 tsp baking powder
103g bag Maltesers , plus MaltEaster Bunnies to decorate
50g white chocolate , melted, for drizzling (optional)

CHOCOLATE MALT BROWNIES

Calling all malt lovers-these brownies are a dream come true! Whoppers™ are baked into Supreme triple chunk brownies, then topped with an irresistible, scratch-made malted buttercream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 9



Chocolate Malt Brownies image

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.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 31 g, TransFat 0 g

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed
1 cup butter, softened
1/2 cup Nestle™ Carnation™ original malted milk powder
2 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed

MALTED PEANUT BUTTER BROWNIE WITH SALTED CARAMEL SAUCE

Combine the flavours of chocolate, peanuts and caramel to make these divine brownies. The sauce is optional, but it makes the brownies into more of a dessert

Provided by Tom Kerridge

Categories     Dessert

Time 1h

Yield Cuts into 12 squares

Number Of Ingredients 11



Malted peanut butter brownie with salted caramel sauce image

Steps:

  • Heat the oven to 190C/170C fan/gas 5 and line a 20cm square cake tin with baking parchment. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, or do this in short bursts in the microwave.
  • Beat the eggs and sugar together in a large bowl using an electric whisk for 3 mins until light and fluffy. Sift over the cocoa, then add the flour and malted milk powder. Fold everything together quickly, then scoop half of the mixture into the tin. Dot over spoonfuls of the peanut butter, then scoop the rest of the brownie mixture over the top and gently ripple the two together using a cutlery knife or skewer. Bake for 30 mins until the brownies are set and slightly cracked on top. Leave to cool completely in the tin.
  • If you're making the sauce, tip the sugar and cream into a small pan and bring to the boil, then reduce the heat to low and simmer, stirring until you have a thick toffee sauce. Season with a pinch of sea salt. Cut the brownies into squares and serve with ice cream and the warm sauce, if you like. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 410 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

200g dark chocolate
125g butter
3 eggs
200g golden caster sugar
25g cocoa powder
100g self-raising flour
25g malted milk powder
4-6 tbsp smooth peanut butter
vanilla ice cream, to serve
60g dark muscovado sugar
100ml double cream

MALTED BROWNIES

Categories     Cake     Bake     Butter

Yield Makes about 2 dozen

Number Of Ingredients 8



Malted Brownies image

Steps:

  • Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
  • In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.
  • Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer the brownies to a wire rack to cool.

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
1 cup all-purpose flour, plus more for the pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

ULTIMATE MALTED BROWNIE SUNDAE

Brownies, ice cream, chocolate sauce, and malt balls come together in this indulgent treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5



Ultimate Malted Brownie Sundae image

Steps:

  • In the bowl of an electric mixer, combine the ice cream, malted-milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
  • Just before serving, cut brownies into 24 rectangles, making four even columns and six even rows.
  • Assemble sundaes: Divide half of the ice cream evenly among eight serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with two more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.

2 pints vanilla ice cream, softened
3/4 cup (about 3 ounces) malted-milk powder
1/2 cup malt balls, coarsely crushed, plus more for garnish
Malted Brownies
Chocolate Sauce for Ultimate Malted Brownie Sundae

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Malted “Forever” Brownies. 1. 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. 2.
From cupcakesandcashmere.com


MALTED MILK BROWNIES - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Malted Milk Brownies - King Arthur Baking tip www.kingarthurbaking.com. To make chocolate malted milk brownies, reduce the flour to 1 cup (4 1/4 ounces, 120g) and add 1/2 cup natural cocoa (1 1/2 ounces, 43g). This recipe is designed to bake in a metal pan. If you're using a glass or stoneware pan expect your baking time to be longer, perhaps significantly so.
From therecipes.info


BAKE UP YOUR OWN CHEWY, FUDGY MALTED MILK BROWNIES
1. 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-by-8-inch pan (preferably metal) with 2 sheets of foil, crossing ...
From seattletimes.com


MALTED MOUSSE BROWNIES - LIFE, LOVE, AND GOOD FOOD
Topping. Sprinkle gelatin over 2 tablespoons water in a small saucepan and let stand for 5 minutes. Over low heat, cook and stir until gelatin is dissolved. Remove from heat and cool slightly. Add whipping cream, 1/2 cup malted milk powder and vanilla to a large mixing bowl and beat on medium speed until soft peaks form.
From lifeloveandgoodfood.com


OUTRAGEOUSLY DELICIOUS MALTED CHOCOLATE BROWNIES
In a large bowl, whisk together the eggs, coffee granules, 1/4 cup malted milk powder, vanilla, sugar and salt. Stir the warm chocolate mixture into the egg mixture. Add 1/2 cup flour and the baking powder to the cooled chocolate mixture. Toss 1/2 of the whoppers (I chopped mine in half) with the remaining 2 tablespoons of flour, then add them ...
From livinthepielife.com


DAY 99 - MALTED BROWNIES - 365 DAYS OF BAKING
Preheat the oven to 350ºF. Butter and lightly flour a 9 X 13″ baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes. In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside.
From 365daysofbakingandmore.com


MALTED CHOCOLATE BROWNIES - MUNTONS
Beat the mixture until fluffy. Finally, on minimum speed, carefully fold in the flour, chocolate chips, baking powder and Nuttimalt. Pre-heat the oven to 180°C/Gas 4. Line the bottom of a non-stick baking tin, about 22cm x 35cm, with baking parchment. Scrape the mixture into the prepared tin, smooth the top and bake for around 20-25 minutes.
From muntons.com


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