Maltedmilkbrownies Recipes

Steps:

• Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
• Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
• In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
• In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
• To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
• Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
• Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
• Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.

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.

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.

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.

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.