Chocolate Malt Frosted Brownies

Chocolate Malt Frosted Brownies

Hey everyone!

Ok so these might be the best brownies you’ve ever had in your life. In fact, these are the best homemade brownies I tasted so far. Normally I find that homemade brownies aren’t as good as the box ones:  mostly too dry. Like most of you I guess, I like my brownies fudgy!

They don’t have an overwhelming taste of malted milk so if you like malted milk a lot, you should add more than indicated. Also, you should totally add some walnuts if you like them in brownies! I didn’t have any but it would have been delicious!

Chocolate Malt Frosted Brownies

Chocolate Malt Brownies
Recipe adapted from Step by Step Gourmet

Brownies
3/4 cup butter
6 oz bittersweet chocolate
1 cup sugar
1 cup firmly packed brown sugar
1/3 cup malted milk powder, chocolate
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 325 degrees.
2. Line a 13×9-inch baking pan with parchment paper.
3. In a small saucepan, combine butter and chocolate.
4. Melt over medium-low heat, stirring frequently, until chocolate is melted and smooth. Set aside to cool.
5. In a large bowl, beat sugars, malted milk powder, and eggs at medium speed with a mixer until fluffy. Gradually add flour and salt to sugar mixture, beating until combined.
6. Add melted butter mixture, beating until combined, being careful not to over beat.
7. Spoon batter into prepared pan, and bake 25 to 30 minutes or until brownies are set in center. Let cool completely.
8. Spread Chocolate Malt Frosting over cooled brownies.

Chocolate Malt Frosting
6 Tbs butter
3 oz semi-sweet chocolate
2 1/2 cups powdered sugar
1/3 cup malted milk powder
1/3 cup whole milk

1. In a medium saucepan, combine butter and chocolate.
2. Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth.
3. Remove from heat, and whisk in sugar until combined. Add the malted milk powder.
4. Gradually whisk in milk until frosting is able to be spread.

One-bite Triple Espresso Brownies

One-bite triple espresso brownies

Hello everyone!

I’m so glad to be back! I finished the biggest part of my “doctoral research project” (This is the presentation of your research for approval by a committee; what I had to deliver). I’ll do the other part soon enough, but as a reward I did a dessert and this post

:D

So about the dessert, strangely enough I don’t drink coffee but love, love, love, everything with coffee in it, especially when it’s chocolaty! So I really had to try these espresso brownies!

The coffee and the cocoa I used are from Dominican Republic! It does sent me back there when I eat/smell them

;)

Have a good day

:D

P.S. Have you heard about what’s going on in Quebec right now? The strike against the tuitions hikes turned into a social crisis? Yep that’s us! I know there are some demonstrations around the world in support of the students so you might have heard about it. Some things that happened are really upsetting. If you want a Quebecer’s view on the crisis, you can ask me

;)

One-bite triple espresso brownies

One-bite Triple Espresso Brownies

Chocolate Espresso Brownies 
Adapted from Pink Parsley
Yield about 44 mini brownies

  • 7 oz bittersweet chocolate, chopped (I used 77% cocoa chocolate)
  • 8 Tbs unsalted butter, cut into quarters
  • 3 Tbs cocoa powder
  • 3 Tbs prepared espresso
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • Walnuts (optional)

Preheat oven to 350 degrees. Spray a mini-muffin pan with cooking spray.

On a double boiler, melt the chopped chocolates and the butter. Whisk in the cocoa.  Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, espresso, and salt until well-combined.  4walnuts. Pour the batter into the prepared pan.

Bake 10 minutes, or until a toothpick comes out with just a few crumbs attached.  Cool on a wire rack to room temperature.

One-bite triple espresso brownies


Espresso Frosting
Adapted from Better Homes and Garden

  • 3 cups sifted powdered sugar
  • 1/4 cup butter, softened
  • 4 tablespoons prepared espresso (or 2 tablespoons boiling water with 2 tablespoons instant espresso powder)
  • 1/2 teaspoon vanilla

Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, espresso and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Pipe a little frosting on each brownie.


Chocolate Glaze
Adapted from Pink Parsley

  • 1/2 cup semisweet chocolate chips
  • 2 Tbs butter or vegetable oil
  • 1 tsp prepared espresso

Melt the chocolate chips and butter on a double boiler.  Stir in the prepared espresso. Drizzle over brownies. Enjoy!

One-bite triple espresso brownies