Indulge in rich and chewy Malted Chocolate Brownies, featuring a perfect balance of chocolate and malted flavor. A sweet treat for any occasion!
Milkshakes aren’t the only use for malted chocolate! A small amount of malted milk powder is incorporated directly into the batter of these Malted Chocolate Brownies. In my opinion, it adds a subtly toasted, roasty flavor that gently balances the sweetness and richness of the chocolate. Essentially, it’s a brownie that combines all the best elements of a malted chocolate shake.
Preheat the oven to 350°F (180°C). Line an 8 × 8-inch (20 x 20 cm) pan with aluminum foil and spray it with nonstick cooking spray. Set aside.
In a medium-sized bowl, mix the flour, cocoa powder, malted milk powder, and salt. Set aside.
To make a double boiler, place the butter, chopped milk chocolate, and dark chocolate in a heatproof dish over a pan of water that is gently heating. Stir occasionally until the chocolate has fully melted. Once melted, whisk in the granulated sugar and light brown sugar until fully combined, then turn off the heat. Whisk in the eggs and vanilla, then use a wooden spoon or rubber spatula to mix in the dry ingredients until just incorporated.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the center is just set.
To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat for about four minutes, or until it begins to simmer gently (be careful not to let it reach a boil). Pour the cream over the chocolate and let it sit for 2-3 minutes to soften. Stir slowly with a metal spoon or small rubber spatula until the chocolate has completely melted and the mixture is smooth. Allow the ganache to cool completely before spreading it over the brownies and topping with flaky sea salt, if desired.
Leftover brownies can be stored in an airtight container at room temperature for 3-4 days.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
As the ganache cools, it will thicken. Once fully cooled and thickened (about two hours), the ganache can be spread with an offset spatula or piped with a piping tip. Alternatively, you can beat the cooled ganache with an electric hand mixer or stand mixer with a whisk attachment on medium-high speed for about four minutes until it becomes light in color and texture.
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
Thank you for printing this recipe! I hope it fills your kitchen with wonderful aromas and your table with joy. Happy cooking, and don’t forget to share your creations with us! #CookrellaCreations
