This recipe for malted brownies is a fun way to use a favorite childhood candy: malted milk balls. For a mess-free way to crush malted milk balls, place them in a resealable plastic freezer bag. Whack the freezer bag a few times with a rolling pin. Then push the rolling pin over the top of the bag, back and forth, until you have the desired consistency. It’s also a great stress reliever!
Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening, and set aside.
In a medium saucepan, stir the semisweet chocolate and butter over medium-low heat until melted and smooth. Remove from heat and set aside.
In a medium bowl, whisk together the flour, malted milk powder and malted milk balls. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat the sugar and eggs together until thick and fluffy (about 2 minutes). Add the melted chocolate mixture and vanilla. Mix to combine. Using a spatula, fold in the flour mixture, just until combined.
Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 malted brownies.
1 cup butter, cut into small chunks
1 cup all-purpose flour
1 cup malted milk powder
10 ounces semisweet chocolate, chopped
1 cup malted milk balls, crushed
1 1/2 cups dark brown sugar
1 tablespoon vanilla
Number of servings: 32
Cooking time: 30 minutes