Chocolatemaltbrowniesmaltedmilkglaze Recipes

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 MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

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.

CHOCOLATE MINT DESSERT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
• In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
• In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

MILK CHOCOLATE BROWNIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
• Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
• Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

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.

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.

ULTIMATE MILK CHOCOLATE BROWNIES

Steps:

• Pre heat oven to 180 degrees. Grease and line brownie tin.
• Melt the butter gently in microwave. Add the chocolate and stir until melted. Microwave a touch more if needed. Leave to cool.
• Add sugar, eggs and vanilla to the chocolate mixture. Beat until well mixed.
• Add the flour, cocoa and salt. Stir until smooth.
• Spread evenly into brownie tin. Bake for approx 20-25 minutes or until a skewer to the centre comes out with moist crumbs.
• Leave to cool completely in the tin, then turn out and cut into squares. Enjoy :).