Deep, dark, chocolate brownies are topped with a malted frosting and lots of chopped malted milk balls.
- 3/4 cup butter (1 1/2 sticks)
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup natural unsweetened cocoa powder
- 3/4 cup Special Dark cocoa powder*
- 1/3 cup all-purpose flour
- 1 1/4 cups malted milk powder
- 1/2 cup butter, at room temperature
- 1/4 cup powdered sugar
- 1/4 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.
*I used the Special Dark cocoa because I ran out of regular cocoa, so feel free to use all natural unsweetened cocoa powder if that is what you have.
Slightly adapted from Every Day with Rachael Ray May 2014