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Malted Brownies

Recipe photo courtesy of Tina Rupp

Make these for our Ultimate Malted Brownie Sundae.

Source: Martha Stewart Living, July 2003
Yield

Ingredients

Directions

Cook's Notes

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

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  • sueko
    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?
    Reply
  • cookingmaven
    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.
    Reply

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