MALTED BROWNIES

Malted Brownies image

Yield Makes about 2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
1 cup all-purpose flour, plus more for the pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

Steps:

Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer the brownies to a wire rack to cool.