Ingredients
Scale
- 1 (11.5 oz) bag of milk chocolate chips
- 1/2 cup butter
- 3/4 cup light brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 3/4 cup all purpose flour
- 3/4 cup chocolate malt mix, I used Ovaltine
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup coarsely chopped chocolate malt balls (I used Whoppers)
Frosting
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup chocolate malt mix (Ovaltine)
- 2 tablespoons milk
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking pan with cooking spray and set aside.
- Melt the milk chocolate and butter in a medium saucepan over low heat until the chocolate is just melted, stirring frequently.
- Remove from heat. Stir in eggs, vanilla and brown sugar until combined.
- Stir in the salt, baking powder, malt powder, and flour until smooth and evenly combined.
- Fold in your chopped malt balls
- Spread the batter into prepared pan and bake for 25-30 minutes, until a toothpick inserted 1 inch away from edge comes out clean.
- Let cool completely.
- To make frosting, place butter, powdered sugar, and malt mix in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 1 minute. Add in the milk and increase the mixing speed to medium, mixing until smooth and creamy, scraping the sides of the bowl as necessary.
- Spread the frosting on the cooled brownies.
- Top with extra chocolate malt balls for garnish, if desired.
Notes
store airtight at room temperature for up to 3 days.
