Malted Fudge Brownies
Deeply chocolate brownies with the flavor of malted milk powder.
Servings 18 brownies
Cost 5
Ingredients
- ½ cup unsalted butter, cut into chunks (114 grams)
- ⅔ cup Dutch process cocoa powder (65 grams)
- 2 tablespoons malted milk powder
- ¾ cup brown sugar (150 grams)
- ⅔ cup granulated sugar (130 grams)
- 2 large eggs, cold
- 1 ¼ teaspoons vanilla extract
- ⅔ cup all-purpose flour (85 grams)
- ½ teaspoon baking powder, scant
- ½ teaspoon salt, plus an extra pinch (Morton kosher)
- 5 ounces milk and dark chocolate, mixed (140 grams)
Instructions
- Preheat the oven to 350° F. Lightly grease an 8-inch square pan and line with parchment paper. If you want to skip the grease, you can crinkle up the parchment, then uncrinkle and press it right into the pan.
- In a large saucepan or in a microwave-safe bowl, melt the butter. Remove from heat and add the cocoa powder and malted milk powder. Stir until smooth, then add both sugars.
- Return the saucepan to the stove and heat on low for about a minute, just to warm the sugar and help dissolve it. If using the microwave just heat on high for about 25 seconds. Remove from heat, give the now very thick mixture a stir and let cool for 5 to 10 minutes. Not only will it be thick, but it should be a little grainy from the sugar, which will slowly dissolve from the warmth.
- Add each cold egg one at a time, beating by hand for 30 seconds with a heavy duty scraper or a whisk after each addition. Beating by hand takes some elbow grease at first, but the batter will loosen up as you add the eggs. Beat in the vanilla.
- Mix the flour, baking powder and salt together separately, then add to the batter and stir until blended.
- Make sure the batter is cool enough not to melt it, then add the chopped chocolate.
- Scrape the batter into the prepared pan, spreading all the way to the edges. Tap the pan on the counter lightly to help level the batter.
- Bake at 350 degrees F. for 25 to 30 minutes or until brownies appear set and internal temperature is somewhere around 185. Unfortunately even with a probe thermometer this is hard to gauge because of all the melted chocolate pockets. The brownies will still be very soft and the melted chocolate may appear batter-like on the probe or a toothpick. I have been pulling mine at 28 minutes.
- Let cool completely at room temperature, then chill the brownies before lifting from the pan and cutting. They're even better on day 2.