Old fashioned malt flavor in chewy chocolate brownies. These brownies are made in one bowl, and don’t require a mixer so they come together just as quick as a box mix!
Are you a center brownie person or do you like the edges?
I like the corners best. They have the best of both worlds, crunchy edges and a soft gooey center. Notice there are no pictures of the corner brownies in this post. I ate all of the edges before I could even get the pictures taken, I had to make sure these were the perfect malted brownies.
I tested these brownies with both cocoa powder and melted chocolate. I tried the cocoa brownies first, but they were a bit flat and came out a little greasy. When I made them with melted chocolate they turned out perfectly with a crispy top crust hiding a thick fudgy center. The malt flavor is subtle, but makes these brownies extra special.
Malt flavor always reminds me of drinking Ovaltine as a kid. I basically lived off of the malted chocolate milk growing up. Malt is actually quite an old fashioned flavor that started as a soda shop treat during the depression. Malted beverages were sold in pharmacies as a nutritional supplement, and the powder was later added to milkshakes that are still popular today.
- 4 oz baking chocolate, chopped into pieces
- 6 tablespoons butter
- ½ cup flour
- 1 cup sugar
- ½ cup malted milk powder
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees, and lightly spray an 8 x 8 pan with nonstick spray.
- In a microwave safe bowl combine the butter and chocolate and microwave in 30 second increments, stirring frequently to prevent the chocolate from burning.
- Once the chocolate is melted add the flour, sugar, malted milk powder, and salt, then stir to combine.
- Add eggs and vanilla to the chocolate mixture, and then pour into the pan.
- Bake for 25 to 30 minutes, the center will be slightly soft still. Allow brownies to cool before cutting.