Yesterday I purchased a new cookbook, Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which is available on Amazon.com and Amazon.ca.
This is the 2nd GH cookbook I own and I like their style because they are sturdy books with a ring binding, easy to prop up, and have decent pictures. I’m not a big brownie fan, and consequently have only made them 2-3 times before, from a mix.
This recipe caught my eye. Seemed like a good one to try from scratch.
Time required: 20 min prep, 20 min bake, and 1-2 hour cooling
Yields: 32 squares
Cost per brownie: 38 cents
Total cost if you have none of the ingredients: $50.00
Special kitchen implements I used:
- 9″ x 13″ pan
Good to know before you start:
Altogether you need just under 2 whole sticks of butter, but divided into separate (and not equal) parts for the batter and frosting.
A 100g bag of Maltesers is about 1C. The official recipe calls for 1½C of the candies, so you’d need 2 packages. I had 2 packages but um…. ate quite a few of them while preparing my batter. 1C is fine.
Official baking time is 25-30 minutes, but I removed mine from the oven after 20 minutes, and found that after cooling they were a bit dry. The frosting was applied last night and it still hasn’t set, I suppose it will stay gooey?
- 1½C flour
- ½TSP baking powder
- ½TSP salt
- ¾C unsalted butter, softened (1.5 sticks)
- 4 ounces semi-sweet chocolate (4 squares)
- 2 ounces unsweetened chocolate (2 squares)
- 1½C granulated white sugar
- 1 TBSP vanilla extract
- 4 large eggs, room temp
- ¾C malted milk powder
- 3 TBSP milk
- 1 TSP vanilla extract
- 3 TBSP unsalted butter, softened
- 1C icing sugar
- 1C malted milk balls, quartered
Step 1 – use centre rack, pre-heat oven to 176°C / 350°F.
Step 2 – line a 9″ x 13″ pan with tinfoil, wrap the foil over the outside of the pan to get the shape, then transfer to inside of pan, flatten down, and grease.
Step 3 – make batter, using whisk to combine 3 ingredients in a medium bowl; flour, baking powder, and salt. Set aside.
Step 4 – melt butter in sauce pan on Low. Meanwhile…
Step 5 – use serrated blade to chop chocolate
Step 6 – add chocolate to melted butter (still on Low), stir until melted, then remove from heat
Step 7 – use wooden spoon to mix sugar into chocolate, then vanilla – stir until thoroughly blended
Step 8 – beat eggs into chocolate
Step 9 -Transfer chocolate to a large mixing bowl, and add the flour about one third at a time, mixing until blended. (My sauce pan is too small to add the flour to the chocolate in the original pan). Colour lightens quite a bit.
Step 10 – pour batter into foil-lined pan, bake at least 20 minutes. When done, a toothpick inserted about an inch from the edge should be clean.
Step 11 – leave in pan, cool on rack completely. Meanwhile…
Step 12 – make frosting; using a whisk in a small bowl to stir together3 ingredients; malted milk powder, milk, and vanilla.
Step 13 – cream in butter until blended, I used a pastry blender for this
Step 14 – cut in icing sugar, about one third at a time
Step 15 – spread frosting evenly over brownie
Step 16 – chop each malted candy in half, and then halve each piece again (quartering them), sprinkle on top of frosted brownie – let set
About half of the malt pieces are added here:
Step 17 – after frosting has set, lift entire brownie from the pan using the tinfoil edges. Peel tinfoil away. Use sharp knife to slice lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.
I had to beat Boyfriend away with a spoon to keep him from plundering the pan while they set, haha. I enjoyed these a lot. Now I’ve got a serious milkshake craving, and since I’m in possession of a blender and malt power, I’m off to procure some ice cream today. ^^
If you are curious about why I post the total cost of ingredients I will talk about that soon.