This recipe is a variation on my very favorite brownie recipe. We all love anything chocolate malt (my favorite chocolate bar in the whole world in the chocolate malt bar from Compartes chocolates), and chocolate malt brownies sounded like a great idea.
I had some delicious King Arthur Flour malt powder that I had used in this Salted Brown Butter Pumpkin Bread, and this was a great use for it. One of the keys to making these brownies come out really good is to make sure not to overbake them. You want to take them out when the center is just barely set. These are really fudgy, chewy brownies. If you like cake like brownies, this probably isn’t going to be your favorite.
I like dense, chewy, tons of chocolate flavor and these have it. This recipe also uses a little instant espresso powder, which you can leave out, but it helps to amp up the chocolate flavor. I used mini chocolate chips in them today. You can use anywhere from no chocolate chips to 2 cups in these. I prefer as many chips as possible, but my kids like them with less…so I used 2/3 cup of mini chips in these. Enjoy making your kitchen smell amazing and chocolatey with these brownies. 🙂
Chocolate Malt Brownies
Ingredients
- 1/3 cup cocoa powder
- 1 1/2 tsp instant espresso powder
- 1/4 cup malted milk powder
- 2 oz finely chopped unsweetened chocolate
- 1/2 cup plus 2 tbsp boiling water
- 4 tbsp unsalted butter melted
- 1/2 cup plus 2 tbsp canola oil
- 2 large eggs
- 2 large yolks
- 2 tsp vanilla
- 2 1/2 cups sugar
- 3/4 tsp salt
- 1 3/4 cups AP flour
- up to2 cups chocolate chips
Instructions
- Heat oven to 350 and line a 9×13 pan with parchment and spray with bakers joy or cooking spray.
- In a large bowl, mix the cocoa powder, unsweetened chocolate, espresso powder and malt powder. Add the boiling water and whisk until smooth.
- Whisk in the butter and oil (the mixture may look curdled and that is ok). Add the eggs, yolks, vanilla, salt and sugar and whisk well until smooth and well combined.
- Add the flour and chips and use a rubber spatula to fold them in until all the flour is mixed. Pour into the pan and place into the oven for 25-30 minutes or until the center is just barely set and a toothpick comes out with a few crumbs. Cool on a cooling rack until fully cool and cut into squares. Store at room temp for a few days or in the freezer.