Malted Milk Brownies

Malted Milk Brownies are fudgy and rich with an old fashioned malted milk flavor. Eat them au naturel or top them with Malted Chocolate Frosting for a more decadent treat.

a tray of malted milk brownies with malted chocolate frosting

Inspired by this article on Serious Eats, I bought a big container of malted milk powder to play around with. Yes, that’s my idea of fun, what can I say? I’m a big ‘ole baking geek and proud of it.

Speaking of geeky information…

About Malted Milk Powder and why it’s a great brownie ingredient

  • Malted Milk Powder is made from malted barley, wheat, evaporated milk and a hint of baking soda and salt.
  • This recipe uses “nondiastatic” malted milk powder, which means there are no active enzymes in the powder. It’s the stuff used for flavoring milk, milk shakes and baked goods.
  • “Diastatic” milk powder has active enzymes that break down starch into sugar. Diastatic milk powder is used in bread baking.
  • The malted barley and wheat in the powder add a slightly sweet/salty/grainy flavor to the brownies that really enhances the fudgy bars.
  • The baking soda and salt in the malted milk balance out the sweetness in the brownies.

Scroll through the step by step process photos to see how to make Malted Milk Brownies:

a photo showing how to line a 13x9 baking pan with parchment paper to bake brownies
Butter the pan and line with parchment paper. The paper makes removing the baked brownies much easier.
Spread the batter in the prepared pan.
Cool the brownies in the pan, then use the paper to lift the brownies out of the pan. Remove the paper before frosting the cutting the brownies.

Tips for making and storing Malted Milk Brownies:

  • The recipe can be halved and baked in an 8″x 8″ square pan.
  • Your brownies will only be as good as the chocolate you use. Use a high quality semi-sweet chocolate.
  • Butter the pan and line with parchment paper. This not only prevents sticking, it makes it much easier to lift the brownies out of the pan.
  • Cool the brownies in the pan then use the parchment to transfer them to a cutting board.
  • Malted Milk Brownies can be served without frosting, but I highly recommend icing them with Malted Chocolate Frosting. You’ll need just a 1/2 batch of frosting to ice one recipe of brownies.
  • The Brownies will keep at room temperature for several days.
  • Iced or un-iced brownies can be frozen. If the brownies are iced, layer them with parchment paper or plastic wrap to prevent them from sticking together.
a stack of un-iced malted milk brownies on a plate
a hand holding a bite of malted milk brownie

What else can you make with malted milk powder?

You might like these other fabulous brownie recipes: Classic Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Roasted Beet Brownies, and White Chocolate Raspberry Brownies.

You might also like these recipes for the brownies’ cousin, Butterscotch Ripple Blondies and Malted Milk Blondies

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a stack of malted milk brownies on a plate
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4.24 from 13 reviews

Malted Milk Brownies

Fudgy, rich chocolate brownies with an old fashioned malted milk flavor. Malted Chocolate Frosting is the perfect finish.
Prep Time20 minutes
Bake Time30 minutes
Total Time50 minutes
24 brownies
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  • Preheat the oven to 350 °F. Butter a 13"x9" baking pan and line the pan with parchment paper.
  • Place 9 oz semi-sweet chocolate and 8 oz unsalted butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
  • Add 12 oz granulated sugar, 2 oz malted milk powder, 1 teaspoon vanilla extract and ½ teaspoon salt into the chocolate mixture and whisk until smooth. Add 4 large eggs and whisk until combined. Add 3 ¾ oz all purpose flour and stir just until combined. Spread the batter evenly into the prepared pan.
  • Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 30 minutes). Cool the brownies in the pan.
  • Use the parchment paper to lift the cooled brownies out of the pan onto a cutting board. Ice the brownies with ½ batch of Malted Chocolate Frosting, if desired, and cut into 24 squares (for clean edges wipe the knife with a damp cloth between cuts). The brownies keep for several days at room temperature.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The recipe can be halved and baked in an 8″ or 9″ square pan.


Serving: 1serving | Calories: 221kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 71mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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