Malted Forever Brownies Recipes

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MALTED "FOREVER" BROWNIES



Malted

Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.

Provided by Claire Saffitz

Categories     Brownie     Chocolate     Dessert     Bake

Yield Makes 16

Number Of Ingredients 14

Butter for the pan
¼ cup Dutch process cocoa powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
¼ cup neutral oil, such as vegetable or grapeseed (2 oz / 56g)
½ cup granulated sugar (3.5 oz / 100g)
½ cup packed dark brown sugar (3.5 oz / 100g)
1 large egg (1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1½ teaspoons vanilla extract
¾ cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)

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.

MALTED BROWNIES



Malted Brownies image

Egg-shape malt ball candies are pretty dots of flavor and pastel playfulness on top of the Easter brownies, but you could use other Easter candies you have on hand, too.

Provided by Kate Ramos

Time 2h30m

Number Of Ingredients 11

0.5 cup unsalted butter
8 ounce bittersweet chocolate, chopped
4 eggs
1.5 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
0.5 cup vanilla malted milk powder
2 tablespoon unsweetened cocoa powder
1 teaspoon kosher salt
1 recipe Malted Milk Frosting
Mini malted milk balls (optional)

Steps:

  • Preheat oven to 350°F. Grease a 13x9-inch baking pan. Line pan with parchment paper, leaving 2 inches hanging over long sides.
  • In a medium bowl melt butter and chocolate in the microwave 1 minute, stirring once. Stir until smooth. Let cool slightly.
  • In a large bowl whisk together eggs, sugar, and vanilla until smooth. Add melted chocolate mixture and whisk until combined. Add flour, malted milk powder, cocoa powder, and 1 teaspoon kosher salt. Whisk until smooth. Pour batter into pan, spreading evenly.
  • Bake 30 minutes. Let cool in pan on a wire rack. Spread Malted Milk Frosting over top and, if desired, sprinkle with malted milk eggs. Use parchment to lift uncut brownies from pan; cut into bars. Makes 24 brownies. Malted Milk Frosting
  • In a large bowl beat 3/4 cup softened butter with a mixer on medium 30 seconds. Beat in one 7-oz. jar marshmallow creme and 1/2 tsp. vanilla just until combined. Beat in 3 Tbsp. vanilla malted milk powder and 2 Tbsp. unsweetened cocoa powder. Gradually beat in 1/2 cup powdered sugar until combined. If necessary, beat in milk (1 to 2 Tbsp) until smooth and spreadable.

Nutrition Facts : Calories 267 kcal, Carbohydrate 33 g, Cholesterol 57 mg, Protein 3 g, SaturatedFat 9 g, Sodium 127 mg, Sugar 24 g, Fat 15 g, UnsaturatedFat 4 g

MALTED BROWNIES



Malted Brownies image

Make these for our Ultimate Malted Brownie Sundae.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted-milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

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.

MALTED MILK BROWNIES



Malted Milk Brownies image

A brownie recipe in honor of English Inventer, William Horlick, who invented malted milk in 1883. These delicious brownies were found in Esther Brody's "The 250 BEST Brownies, Bars & Squares" Cookbook. For an added treat, chop malted milk balls or a malted milk chocolate bar into pieces and sprinkle over the top.

Provided by NcMysteryShopper

Categories     Bar Cookie

Time 40m

Yield 36 Brownies

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 semi-sweet chocolate baking squares (one ounce each)
2 unsweetened chocolate squares (one ounce each)
3/4 cup butter or 3/4 cup margarine
4 large eggs, beaten
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup unsweetened instant malted milk powder
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup confectioners' sugar, sifted

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.

Nutrition Facts : Calories 159.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 36.3, Sodium 94.3, Carbohydrate 22.8, Fiber 0.6, Sugar 16.9, Protein 2.2

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