These Malted Chocolate Brownies are so super chewy and delicious! The last brownie recipe you’ll ever need!
I’m sure you’re all…”A brownie recipe?”. Isn’t she supposed to be eating Zoodles and low-carbing it up right now? Yeah…well..about that…
Moving on. Brownies.
These bad boys are dense, chewy and chocolatey for days! I adapted this recipe from my latest book obsession Baked Occasions…and what immediately attracted me to them was that they were Malt. I am a HUGE malt fan.
Now these aren’t a lickity-split brownie…I mean, they aren’t hard for sure..but they do involve a bit of chocolate chopping. So if you’re opposed to that try these brownies. I actually made these a few weeks ago, smack dab in the middle of the holidays where no recipe was off limits., no sweet was too complicated! Again, not that these are complicated. But they’re just not…ugh. I don’t know what I am saying.
Just chop the dang chocolate.
Anyhow, they are a really lovely dark chocolate brownie. In other words, they aren’t for the faint of heart. But I will tell you I LOVED LOVED them, and they will most likely be my “fancy” brownie recipe from now on.
I also hate when photos don’t do a recipe justice…and these brownies, while they look good…they are ten times more perfect than these photos look. I promise y’all.
They aren’t cakey at all.. they are chewy and dense and rich and pretty much everything a brownie should be! The texture is a little bit like the “Cosmic Brownie” of Little Debbie fame from my childhood…or yesterday, whatever.
Also, full disclosure, I have even over-baked them just a touch and they were still amazing! In my experience, if you over-bake a brownie they need to go swim with the fishes. It doesn’t work. But these…and I’ve made a few batches of them, aren’t finicky. Even the edges are perfect, and I am not an edge piece girl.
You don’t have to be obsessed with finding that sweet-spot bake time, which takes the pressure off.
Like I said, there is a bit of chocolate chopping involved…and I always recommend using a higher quality chocolate for brownies. It makes a real difference.
There is a combo of brown and granulated sugar in these guys…
And after you melt the chocolate the batter whips up in a pinch!
And I line my pans with foil whenever making bars, it makes for a simple clean-up, but more importantly it makes for clean cutting and removing for pretty brownies! Just let them cool completely. It’s hard, I know.
When they’re baked, like I said, let them cool!
Then chop up some more chocolate (semi-sweet this time) and make a quick ganache to pour over top…
Get it a pretty swirl if you’re feeling fancy…
And chill them until the ganache sets up.
Then you’re ready to get down and dirty with these bad boys…
- 1 1/4 cup flour
- 1/2 cup malted milk powder
- 1 Tbsp cocoa powder
- 1 tsp salt
- 6 oz milk chocolate, coarsely chopped
- 4 ounces bittersweet chocolate (60%-72% cacao), coarsely chopped
- 6 Tbsp butter, cubed
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 5 eggs
- 1 Tbsp vanilla
- 6 oz semi sweet chocolate
- 1/2 cup heavy cream
- Preheat oven to 350°
- Line a 9×13 baking dish with foil and spry with cooking spray. Set aside.
- Whisk together flour, malted milk powder, cocoa powder and salt. Set aside.
- Melt milk chocolate, bittersweet chocolate and 6 Tbsp butter in a heat proof safe over a simmering pot of water (double boiler). Stir frequently until chocolate is just melted. Add in sugar while chocolate is still over hot water water. Stir until combined and remove bowl from hot water.
- Allow chocolate mixture to cool for about 5 minutes until just warm. Mix in eggs and vanilla until smooth. Stir in flour mixture until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes until center is just set.
- Allow to cool completely before topping with chocolate ganache.
- Place chocolate in a bowl, set aside.
- Heat heavy cream in small saucepan until cream starts to steam, don’t bring to a boil. Pour cream over chocolate and allow to sit for one minute to soften the chocolate. Then stir chocolate until completely melted and combined with cream. Allow ganache to cool for 5 minutes and then pour over cooled brownies. Spread ganache to cover brownies and place in fridge for about 30 minutes until set.
- Cut into squares when ready to serve.
Store airtight at room temperature for up to 3 days
Recipe adapted from Baked Occasions