Malted milk bar brownies
Do you ever walk by some particular thing at the grocery store and think to yourself ~ “Hmm. I think I could bake something with that.” That’s just what happened to me with the malted milk. And I couldn’t just buy malted milk without buying some malted milk balls to go with it. C’mon, I might need them, right?
Armed with my pantry specialties… yes, I did call malted milk balls “pantry specialties.” Anyway, armed with my pantry specialties, I went searching for something to bake. This recipe fit the bill, and I think it’s pretty tasty. The base is a cakey brownie and the malted milk topping is ooey and gooey and it all just tastes great together. I especially like the crunch of the crushed candy on top, but neither of my kids liked that. And being the smart mama I try to be, I anticipated that and only added malted milk balls on half of the bars.
I love brownie recipes that come together in one pot on the stove. It’s so easy and the brownies are far better than the usual boxed brownie. Not that I have anything against using a boxed anything, but if you’ve never tried homemade brownies, you’ll be so surprised at how much more you love them.
Recipe: Malted Milk Bar Brownies
(adapted from Good Housekeeping)
Easily doubles for a 9×13″ pan, with a 24-29 minute baking time.
Chocolate Brownie Base:
6 Tbsp. butter
2 1-oz. squares of semi-sweet chocolate
1 1-oz. square of unsweetened chocolate
3/4 c. granulated sugar
1/2 Tbsp. pure vanilla extract
3/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
Malted Milk Topping:
1/3 c. + 1 Tbsp. malted milk powder (Carnation makes this… it isn’t the Ovaltine mix.)
1 1/2 Tbsp. milk
1/2 tsp. pure vanilla extract
1 1/2 Tbsp. unsalted butter, room temperature
1/2 c. powdered sugar
3/4 c. chopped malted milk ball candies
Preheat oven to 350 degrees. Line an 8″ square baking dish with foil, extending ends over edges to help lift brownies out of the pan later. Spray with cooking spray.
In a heavy saucepan, melt butter and chocolates over low heat, stirring frequently. When melted and smooth, remove saucepan from heat. With a wooden spoon or spatula, stir in granulated sugar and vanilla. Beat in eggs, one at a time, until well blended. Add flour, baking powder, and salt. Stir to combine. Spread batter evenly in pan. Bake 22-24 minutes, until a toothpick inserted 1″ from the edge of the pan comes out clean. Cool on wire rack.
To frost, stir together malted milk powder, milk, and vanilla in a small bowl until blended. Stir in butter and whisk to combine. Add powdered sugar and mix until blended. Spread topping on cooled bars; top with chopped malted milk ball candies. Allow topping to set.