Chocolate Malted Brownies Recipes

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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

CHOCOLATE MALTED BROWNIES



Chocolate Malted Brownies image

Make and share this Chocolate Malted Brownies recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup instant malted milk powder
1/4 cup chopped pecans
2 tablespoons butter, softened
1/4 cup instant malted milk powder
1 dash salt
1 cup confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350.
  • Melt chocolate in a saucepan or a double boiler over simmering water.
  • Remove from heat and set aside.
  • Cream butter.
  • Add the sugar and the vanilla.
  • Beat in the eggs.
  • Blend in melted chocolate.
  • Sift flour, baking powder, salt, and malted milk powder.
  • Add to chocolate mixture, stirring well.
  • Fold in nuts.
  • Pour batter into a greased and floured 8 inch square pan.
  • Bake for 25 to 30 minutes.
  • Remove from oven while brownies are still moist.
  • Spread Malted-Milk Glaze over brownies.
  • Malted Milk Glaze:.
  • Cream together butter, malted milk powder, salt, sugar and 1 T.
  • of milk.
  • Stir in remaining milk, as necessary, for spreading consistency.

Nutrition Facts : Calories 233.6, Fat 10.2, SaturatedFat 5.5, Cholesterol 45.6, Sodium 208.4, Carbohydrate 33.9, Fiber 0.7, Sugar 24.8, Protein 3.2

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.

CHOCOLATE MALT BROWNIES



Chocolate Malt Brownies image

Calling all malt lovers-these brownies are a dream come true! Whoppers™ are baked into Supreme triple chunk brownies, then topped with an irresistible, scratch-made malted buttercream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 9

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed
1 cup butter, softened
1/2 cup Nestle™ Carnation™ original malted milk powder
2 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup crushed malted milk balls. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
  • In large bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Spread on top of cooled brownie. Sprinkle with 1 cup crushed malted milk balls. Cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 31 g, TransFat 0 g

CHOCOLATE MALT BROWNIES/MALTED MILK GLAZE



Chocolate Malt Brownies/Malted Milk Glaze image

Make and share this Chocolate Malt Brownies/Malted Milk Glaze recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 ounce unsweetened chocolate
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1 1/2 cups instant malted milk powder
1/2 cup pecans
2 tablespoons butter, softened
1/4 cup instant malted milk powder
1 dash salt
1 cup granulated sugar
1 tablespoon milk

Steps:

  • Preheat oven to 350*.
  • Melt chocolate in pan, remove from heat and set aside.
  • Cream butter, add sugar and vanilla, beat in eggs, then blend in melted chocolate, set aside.
  • Sift flour, baking powder, salt and malted milk powder.add this to chocolate mixture, stirring well.
  • Fold in nuts.pour batter into a greased and floured 8" square pan.
  • Bake for 25-30 minutes.
  • Brownies should be moist.
  • cool.
  • spread malted milk glaze over brownies.
  • to prepare MALTED MILK GLAZE:.
  • combine all ingredients and mix well.stir in additional milk if necessary to give spreading consistency.

Nutrition Facts : Calories 765.5, Fat 29.3, SaturatedFat 14.3, Cholesterol 51.2, Sodium 448.5, Carbohydrate 124.6, Fiber 1.7, Sugar 107.9, Protein 8.8

MALTED MILK BALL BROWNIES



Malted Milk Ball Brownies image

"You don't have to be a kid to love these delicious brownies!" writes Mitzi Sentiff from her home in Annapolis, Maryland. "Malted milk balls in the batter and sprinkled on top make them special. Everyone loves them.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

1 package fudge brownie mix (13-inch x 9-inch pan size)
1-1/3 cups chopped malted milk balls, divided
1 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Prepare brownie batter according to package directions; stir in 1 cup malted milk balls. Spread into a greased 13x9-in. baking pan., Bake 28-30 minutes or until a toothpick inserted 2 in. from an edge comes out with moist crumbs. Cool completely on a wire rack., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate 10-15 minutes or until set. Cut into bars.

Nutrition Facts :

MILK CHOCOLATE-MALT BROWNIES



Milk Chocolate-Malt Brownies image

A luscious chocolate dessert with just a hint of malted milk flavor, everything you love about a chocolate shake in a brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 10

1 package (11.5 ounces) milk chocolate chips
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup instant malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  • Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
  • Spread batter in pan. Sprinkle with malted milk balls.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg

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