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Malted Brownies

  • yield: Makes about 2 dozen

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Ingredients

  • 1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
  • 1 cup all-purpose flour, plus more for pan
  • 10 ounces semisweet chocolate, coarsely chopped
  • 1 cup (about 4 1/2 ounces) malted-milk powder
  • 1 cup (about 4 ounces) malt balls, coarsely crushed
  • 1 1/2 cups packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract

Cook's Note

To crush malt balls, place them in a resealable plastic bag and push a rolling pin back and forth over top.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan; set aside. Combine chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.

  2. Step 2

    In a medium bowl, whisk together the flour, malted-milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs until thickened and fluffy, about 2 minutes. Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in flour mixture until just combined.

  3. Step 3

    Pour batter into prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer brownies to a wire rack to cool.

Source
Martha Stewart Living, July 2003

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Reviews (2)

  • 24 Jun, 2008

    Here it is several months later and the recipe still has not been corrected.

    To whom do we address this question to get this correction?

  • 27 Apr, 2008

    I tried this about a week ago. The instructions mentioned adding some crushed malt balls, but the list of ingredients listed none. Any one know what the amount should be? I added 1 cup. Maybe that was too much. We tasted them still hot and they were stick to the teeth chewy, but 2 days later they tasted much better. Yum.