Deep, dark, chocolate brownies are topped with a malted frosting and lots of chopped malted milk balls.
I am pretty anal about my grocery planning/menu planning. I will sit down and plan out a menu plan, usually 6 days at a time (leaving one day for leftovers or eating out). I make the grocery list at the same time, separating the items on the list by where to find them in the store so I can be efficient while I am shopping. As I’m making my grocery list, I usually know what pantry staples I have on hand, and which ones I’ll have to check on before I go to the store.
But sometimes, I just assume that I have plenty of an ingredient on hand. And I don’t double check. Which makes things hard when you go to make a recipe and discover that you don’t have enough of an ingredient or that you are just completely out. And it makes it even harder if you are in the middle of making the said recipe and you can’t back out of making it.
That’s what happened when I made these brownies. I was a few steps in when I went and grabbed my (Costco sized) container of cocoa powder, only to discover that it was almost empty. How did this happen??
I had a moment of panic, knowing I couldn’t just run to the grocery store. So I decided to improvise. And the only thing I had that I thought had a chance of working was a container of Special Dark cocoa powder. At this point, I figured that I might as well try it.
It was a good chance to take. These brownies?? Oh my goodness. So rich. So dark. So moist. So, so, so delicious. My husband loves malt, so I knew he would love this variation.
These are super rich, so a little goes a long way. But if you are looking to quench a chocolate craving, this is the recipe for you. I know my chocolate lovers loved them!!
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- ¾ cup butter (1½ sticks)
- 1¾ cups sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 eggs
- ¼ cup natural unsweetened cocoa powder
- ¾ cup Special Dark cocoa powder*
- ⅓ cup all-purpose flour
- 1¼ cups malted milk powder
- ½ cup butter, at room temperature
- ¼ cup powdered sugar
- ¼ cup heavy cream
- 2 oz bittersweet chocolate, melted
- 7 oz malted milk balls, roughly chopped
- Preheat the oven to 350F. Line an 8-inch baking dish with foil or parchment paper, leaving a 2-inch overhang. Spray with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter. Remove from the heat and stir in the sugar, vanilla extract and salt. Whisk until it becomes creamy about 1 minute. Add in the eggs one at a time, whisking in each egg completely before adding another. Add both cocoa powders as well as the flour and stir just until combined. Pour into the prepared pan.
- Bake until a tester inserted in the center comes out clean, 40-45 minutes. Cool completely.
- Beat together the malted milk powder and butter until light and fluffy. Add in the powdered sugar, cream and melted chocolate and mix until combined. Spread over the cooled brownies. Top with the malted milk balls.
- Using the overhang of the foil on the pan, lift the brownies from the pan and cut into bars.
Slightly adapted from Every Day with Rachael Ray May 2014
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