Malt chocolate brownies

brownies: let frosting set, and serve

Original blog post:

Recipe source: Good Housekeeping

Time required: 20 min prep, 20 min bake, and 1-2 hour cooling

Yields: 32 squares

Tools required:

  • 9″ x 13″ pan
  • tinfoil

Brownie recipe:

  • 1½ C flour
  • ½ TSP baking powder
  • ½ TSP salt
  • ¾ C unsalted butter, softened (1.5 sticks)
  • 4 ounces semi-sweet chocolate (4 squares)
  • 2 ounces unsweetened chocolate (2 squares)
  • 1½ C granulated white sugar
  • 1 TBSP vanilla extract
  • 4 large eggs, room temp

Frosting recipe:

  • ¾ C malted milk powder
  • 3 TBSP milk
  • 1 TSP vanilla extract
  • 3 TBSP unsalted butter, softened
  • 1 C icing sugar
  • 1 C malted milk balls, quartered


  1. Pre-heat oven to 176°C / 350°F. Use centre rack.
  2. Line baking pan with foil and grease.
  3. Make batter, using whisk to combine 3 ingredients in a medium bowl; flour, baking powder, and salt. Set aside.
  4. Melt butter in sauce pan on Low.  Use serrated blade to chop candy.
  5. Add chocolate to melted butter (still on Low), stir until melted, then remove from heat.
  6. Use wooden spoon to mix sugar into chocolate, then vanilla – stir until thoroughly blended.
  7. Beat eggs into chocolate.
  8. 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.
  9. 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.
  10. Leave in pan, cool on rack completely. Meanwhile…
  11. Make frosting; using a whisk in a small bowl to stir together: malted milk powder, milk, and vanilla.
  12. Use pastry blender to cream in butter.
  13. Cut in icing sugar, about one third at a time.
  14. Spread frosting evenly over brownie.
  15. Chop each malted candy in half, and then halve each piece again (quartering them), sprinkle on top of frosted brownie – let set.
  16. After frosting has set, lift entire brownie from the pan using the tinfoil edges. Peel tinfoil away.
  17. Use sharp knife to slice lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.



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