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.

Peanut Butter Fudge Crackles

crinkled

Hey everyone!

How was your week?

Here, we had a heat wave with extra humidity! You know, when you do absolutely nothing and you sweat anyway! Yep that was it. I really don’t like air conditioning, but this week I was glad I had one! Also I finished the other part of my thesis that I told you about! Now it will be all about corrections: supervisor–>me–>supervisor–>me and so on!

Last week, I went through all my stuff (read: the big stack of magazine cuts I keep) and found a couple of recipes I wanted to do real soon! This one for example!

These are really delicious and I hope you will like them! It’s fudgy and peanut butter and chocolate are always such a great mix. They are also very easy to do!

Peanut Butter Fudge Crackles

Peanut Butter Fudge Crackles
Recipe adapted from Robin Hood
Yield : 48 cookies

  • 1/4 cup shortening
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2/3 cup Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1 ½ cups All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ½ cups peanut butter chips
  • 3/4 cup icing sugar

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. Melt shortening and semi-sweet chocolate chips on the stovetop or in the microwave. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.

3. Mix in sweetened condensed milk and vanilla. Add the flour, baking powder, salt and chips; mix well to combine. Cover and refrigerate for 1 ½ hours.

4. In a shallow bowl, sift icing sugar. Roll pieces of chilled dough to form 3 cm balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly spacing about 1 ½” (4 cm) apart on baking sheet.

6. Bake for 11-13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.

Peanut Butter Fudge Crackles