Chocolate Malt Browniesmalted Milk Glaze Recipes

MILK CHOCOLATE-MALT BROWNIES

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.

PETE'S CHOCOLATE MALTED MILK SYRUP FOR WAFFLES

Steps:

• Warm heavy cream in a small saucepan over medium heat until little bubbles form around the edge. Reduce heat to low and whisk the malted milk powder into the cream. Fold the chocolate chips into the cream mixture. Heat, whisking frequently, until the chocolate melts completely into the mixture. Keep warm until serving.

CHOCOLATE CAKE WITH MALT TOPPING

Steps:

• Preheat oven to 350°F. Grease three 8x8x2-inch square or 9x1 1/2-inch round baking pans. Lightly dust each pan with 1 teaspoon of the cocoa powder; set pans aside. In a medium bowl stir together the remaining cocoa powder, the flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition. Beat in chocolate and vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed until thoroughly combined. Divide batter among prepared pans, spreading evenly.
• Bake for 17 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.
• To assemble cake, spread 3/4 cup of the Chocolate Malt Frosting on tops of two of the layers; stack on a serving plate. Add top layer; frost the top and sides of the cake, reserving some of the frosting for piping. Place the remaining frosting in a decorating bag fitted with a medium round tip. Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake. If desired, coarsely chop or halve some of the malted milk balls. Decorate the cake with malted milk balls. Cover and chill until ready to serve. Cover and store any leftovers in the refrigerator. Chocolate Malt Frosting
• In a medium saucepan heat cream over medium-high heat just until boiling. Remove from heat. Stir in malted milk powder. Add milk chocolate pieces (do not stir). Cover and let stand for 5 minutes. Stir until smooth. (Mixture will be thin.) Transfer to a large bowl. Cover and chill about 3 hours or until frosting is thoroughly chilled. Set the bowl of frosting in a larger bowl of ice water. Beat frosting with an electric mixer on medium speed about 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown during beating.) Malted Buttercream Frosting
• In a small saucepan combine sugar and water. Heat over medium-high heat just until boiling, stirring to dissolve sugar. Reduce heat, simmer, uncovered, 5 minutes or until just golden.
• Meanwhile, combine malted milk powder and milk; set side.
• In a large mixing bowl beat egg whites with an electric mixer on high speed until soft peak forms (tips curl); reduce speed to medium. Carefully pour the hot syrup down the side of the mixing bowl while beating (pour very slowly to avoid scrambling the egg whites). Once all the syrup is added, beat on high speed until meringue is cooled, about 15 minutes. Gradually beat in butter, a tablespoon at a time, until creamy and smooth (the mixture may appear curdled during beating, but will become creamy when all of the butter is added). Drizzle in malted milk mixture and beat until combined. Prepare cake as directed through Step 3. Place cake layers on baking sheets; freeze until firm. When firm, place cakes in large freezer bags; seal, label, and freeze for up to 3 months. To serve, thaw at room temperature for several hours. Assemble as directed in Step 4.

MALTED MILK BROWNIES

Steps:

• Preheat the oven to 350°F. Butter a 13"x9" baking pan and line the pan with parchment paper.
• Place the chopped chocolate and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
• Add the sugar, malted milk powder, vanilla and salt into the chocolate mixture and whisk until smooth. Add the eggs, two at a time and whisk until combined. Add the flour and stir just until combined. Spread the batter evenly into the prepared pan.
• Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 30 minutes). Cool the brownies in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan onto a cutting board. Ice the brownies with 1/2 batch of Malted Chocolate Frosting, if desired, and cut into 24 squares (for clean edges wipe the knife with a damp cloth between cuts). The brownies keep for several days at room temperature.

CHOCOLATE MALTED BROWNIES

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.

EASTER EGG BROWNIES

Steps:

• Preheat the oven to 350 F. Line a 9x13-inch pan with foil, extending the foil up and over the sides, and spray the foil with nonstick cooking spray.
• Place the finely chopped chocolate in a large saucepan, and gently heat it over low heat, stirring often, until it is nearly melted. Add the cubed butter and stir it in until the butter is melted. Remove the pan from the heat.
• Add the granulated sugar and stir it into the chocolate-it will become grainy. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract, and continue to whisk until the batter loses its grainy texture and becomes smoother and thicker-it will start to clump together and feel thick like chocolate pudding. This may take several minutes of whisking, but this process gives the brownies a better final texture.
• Finally, add the flour, malted milk powder, and salt, and stir it together with a spatula. Add the malted milk eggs and chocolate chunks, scrape the batter into the prepared pan, and smooth it into an even layer. Bake the brownies at 350 F for 30-35 minutes, rotating halfway through. Bake until a toothpick inserted into the center is no longer gooey but still has moist crumbs attached. Cool completely before adding the frosting.
• Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
• Place the remaining ingredients (sugar through salt) in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is thoroughly moistened, then raise the speed to medium and beat for 1-2 minutes, until light and fluffy.
• Turn the mixer speed back to low, and add the chocolate. Once the chocolate is mixed in, raise the speed back to medium and beat for one minute more. If the frosting seems too stiff, add a bit more milk until you get a texture you like. Use immediately, or place in an airtight container with plastic wrap pressed on top. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
• To finish the brownies, spread the frosting all over the top of the cooked brownies, and create swirls with the back of a spoon. Sprinkle your toppings all over the top: use a variety of shapes and colors for maximum fun! Press down gently on the larger items to embed them in the frosting.
• If you have time, chill the brownies before cutting them-having the brownies and frosting firm will give you really clean cuts. Before serving, top each brownie with a piece of swirled chocolate bark (optional but fun!). For the best taste and texture, enjoy these brownies at room temperature. They will keep for up to two weeks in a container in the refrigerator.

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

MALTED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375F. Prepare sheet pans with parchment paper.
• In a large bowl, use hand held mixer to cream butter and sugars together. Mix on low speed until just combined. Then increase to medium speed and mix until pale and fluffy, about 3-5 minutes.
• Add vanilla and eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix!
• Add flour, malted milk powder, baking soda, and salt. Mix on low speed until fully combined, about 30-60 seconds.
• Switch to a rubber spatula and add chocolate chunks. Mix until well combined. Use either a medium cookie scoop or 1 (rounded) Tablespoon to scoop onto parchment lined sheet pan. Make sure there's enough space in between, as the cookies do spread out. Bake until browned on the edges and puffy in the middle, about 8-10 minutes.
• Remove from the oven and sprinkle with flaky sea salt. The residual heat will help the salt stick to the cookies. Cool on sheet pan for 5 minutes before transferring to a cooling rack. Eat warm or room temperature. Enjoy!

CHOCOLATE MALT BROWNIES/MALTED MILK GLAZE

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.