March 17, 2011

Chocolate Malt Brownies

I first saw this recipe in a Paula Deen cookbook and then found another version online. I made a few slight modifications while baking these some time ago for Jeni's grandparents' 60th wedding anniversary celebration. These brownies are thick and chewy with just the right touch of malt flavoring. The frosting was creamy and rich and the malt balls on the top added the perfect crunch. The recipe below yields 24 pieces though you'll see in the pictures that I doubled the recipe. Enjoy!

3/4 cup butter
6 oz semi-sweet chocolate
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup malted milk powder, chocolate
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped malted milk balls, plus more for garnish

Creamy Chocolate Frosting
6 Tbs butter
3 oz semi-sweet chocolate
3 cups powdered sugar
1/3 cup whole milk

1. Preheat oven to 325 degrees.
2. Line a 13x9-inch baking pan with aluminum foil. Spray foil with nonstick cooking spray.

3. In a small saucepan, combine butter and chocolate.

4. Cook over medium-low heat, stirring frequently, until chocolate is melted and smooth.
5. Set aside to cool.
6. In a large bowl, beat sugars, malted milk powder, and eggs at medium speed with a mixer until fluffy.

7. In a small bowl, combine flour and salt.
8. Gradually add to sugar mixture, beating until combined.

9. Add melted butter mixture, beating until combined, being careful not to over beat.
10. Stir in malted milk balls.

11. Spoon batter into prepared pan, and bake 25 to 30 minutes or until brownies are set in center.
12. Let cool completely.

13. Spread Creamy Chocolate Frosting over cooled brownies.

14. Garnish with chopped malted milk balls, if desired.

Creamy Chocolate Frosting
1. In a medium saucepan, combine butter and chocolate.
2. Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth.
3. Remove from heat, and whisk in sugar until combined.

4. Gradually whisk in milk until frosting is able to be spread.

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