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.
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:
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.
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.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 9 oz (252g) semi-sweet chocolate, chopped
- 2 sticks (8 ounces, 224g) unsalted butter, cut into 1" chunks
- 1 1/2 cups (12 oz, 336g) granulated sugar
- 1/3 cup (2 oz, 56g) malted milk powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup (3.75 oz, 105g) all purpose flour
- Preheat the oven to 350°F. Butter a 13"x9" baking pan and line the pan with parchment paper.
- Place the chopped chocolate and the 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 the sugar, malted milk powder, vanilla and salt into the chocolate mixture and whisk until smooth. Add the eggs, two at a time and whisk until combined. Add the 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 1/2 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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