I initially made these for my husband who LOVES malt. He grew up drinking Ovaltine, and he orders his chocolate malts from United Dairy Farmers with extra malt. I myself have never been a huge fan of malt flavoring (waffles excluded!), but I don’t necessarily dislike it either. I must confess, I could hardly keep my fingers out of this brownie dough. Oh my. And they are even more delicious baked and warm with vanilla ice cream melting over them into puddles on the plate. Have I made you hungry yet? Anyway, we might have to fight each other for the last one…
adapted from:Baked: New Frontiers In Baking
yields: one 9x 13” (halve for an 8 x 8”)
2 1/3 cups all- purpose flour
1 ½ tsp baking powder
1 tsp salt
2 tablespoons malted milk powder (recommended: Carnation)
14 tablespoons unsalted butter, softened, cut into 1” pieces
1 ¾ cups firmly packed dark brown sugar
2 large eggs
2 tsp pure vanilla extract
¾ cup malted milk balls (recommended: Whoppers) coarsely chopped in a food processor
¾ cup semisweet chocolate chips
¾ cup toasted walnuts, chopped
vanilla ice cream, to serve
Preheat the oven to 350°. Butter the bottom and sides of a 9 x 13 inch baking pan.
In a medium bowl, whisk the flour, baking powder, salt, and malted milk powder together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
Add the flour mixture in two batches and beat until just combined. Add the chopped malted milk balls, chocolate chips, and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with vanilla ice cream. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.
* You can microwave each brownie for 15 seconds, then top with ice cream if the brownies have already cooled.