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