I had a really busy week.
So I told myself that once I was able to get all (okay, most of) my chores done, I would set aside time to bake a treat.
There is this recipe that I have been meaning to try. It is a brownie made with loads of malt powder and Maltesers. As you probably know, I am MAD about malt.
So today, I baked this brownie. And I am really excited because it is FULL of malty-goodness. If you are not as mad about malt as I am (and why not, I ask?) you can substitute the malt with Milo or Ovaltine powder.
Here’s how to make this super dense and super moist brownie!
In a saucepan, I melted the butter. Into the melted butter, I added chopped chocolate. Here, I used Valrhona 55% which is not as bitter. I dislike milk chocolate, so this is a compromise.
Once the chocolate had melted, I transferred the mixture into a big mixing bowl and added sugar. Since the mixture was hot, I didn’t see the need to keep heating it.
I whisked the mixture for a minute, then I added malt powder.
I continued whisking and the mixture turned grainy. That is okay.
Into this, I added one egg. And I whisked some more.
The mixture started to become smoother. I added the second egg and whisked until it was incorporated.
At this stage, the mixture would be pretty smooth.
Finally I added the flour, and stirred until the mixture became really smooth and the mixture started to pull away from the sides of the bowl.
And the batter was ready!
I added Maltesers, and folded them into the batter.
And this was poured into a greased and lined 8-inch baking pan.
I sprinkled malt powder on the brownie.
And added more Maltesers – both crushed and whole.
Did I not tell you I LOVE, LOVE, LOVE malt? :P~~~~~~
This was baked for 28 minutes. The center should feel almost (but not quite) set.
Whatever you do, don’t over bake brownies!
Once cooled, I removed the brownie from the pan, and cut it into 16 pieces.
And well, these brownies are a chocolate + malt lover’s dream come true.
It is kinda hard to type with one hand, yet I cannot stop eating this brownie, so I’d say Adios for now.
Oh, and GO BAKE THIS BROWNIE SOON!
- 85g (3oz/6 tbsp) salted butter, cut into pieces - I used unsalted and added a pinch of salt
- 225g (8oz) good quality milk chocolate, chopped - I used Valrhona 55%
- 50g (1/4 cup) caster sugar
- 60g (1/2 cup) malted milk powder (or Horlicks/Milo/Ovaltine powder)
- 2 large eggs, at room temperature
- 35g (1/4 cup) plain flour
- 100g (1 cup) Maltesers/malted milk balls
- extra Milo powder or malted milk powder to sprinkle on top, or crushed or whole Maltesers
- Preheat the oven to 180°C (350°F), I'd recommend lowering it to 170°C if using fan-forced.
- Grease well and line the bottom and two long sides of a 20x30cm slice/brownie tin or a 20cm (8-inch) square cake tin. Let the baking paper hang over the edges of two sides, it will make it easier to lift brownie out later. Grease the paper lightly as well.
- In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Stir in the sugar and malted milk powder until combined (it may go grainy at this point, but this is okay).
- Remove from the heat and stir in the eggs one at a time until smooth.
- Add the flour and stir energetically for just a minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
- Fold in Maltesers and scrape the mixture into the prepared pan and sprinkle a small amount of Milo powder over the top.
- Bake until the center feels almost set, about 27-30 minutes. Don’t over bake.
- Let cool completely in the pan before lifting out the brownies using the baking paper overhang. Slice into 12 or 16 equal pieces.
- Store in in airtight container, can be stored for 4 days or frozen for up to a month.