Malted Milk Ball Brownies Recipes

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MILK CHOCOLATE-MALT BROWNIES

A luscious chocolate dessert with just a hint of malted milk flavor, everything you love about a chocolate shake in a brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 10



Milk Chocolate-Malt Brownies image

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  • Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.
  • Spread batter in pan. Sprinkle with malted milk balls.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg

1 package (11.5 ounces) milk chocolate chips
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup instant malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped

MALTED "FOREVER" BROWNIES

Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.

Provided by Claire Saffitz

Categories     Brownie     Chocolate     Dessert     Bake

Yield Makes 16

Number Of Ingredients 14



Malted

Steps:

  • Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
  • Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
  • Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
  • Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
  • Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
  • Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
  • Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
  • Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.

Butter for the pan
¼ cup Dutch process cocoa powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
¼ cup neutral oil, such as vegetable or grapeseed (2 oz / 56g)
½ cup granulated sugar (3.5 oz / 100g)
½ cup packed dark brown sugar (3.5 oz / 100g)
1 large egg (1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1½ teaspoons vanilla extract
¾ cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)

CHOCOLATE MALT BROWNIES

Calling all malt lovers-these brownies are a dream come true! Whoppers™ are baked into Supreme triple chunk brownies, then topped with an irresistible, scratch-made malted buttercream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 9



Chocolate Malt Brownies image

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup crushed malted milk balls. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
  • In large bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable. Spread on top of cooled brownie. Sprinkle with 1 cup crushed malted milk balls. Cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 31 g, TransFat 0 g

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed
1 cup butter, softened
1/2 cup Nestle™ Carnation™ original malted milk powder
2 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 cup Whoppers™ The Original Malted Milk Balls™ candy, coarsely crushed

MALTED MILK BALL BROWNIES

My family loves malted milk balls. This is a quick and easy brownie that starts with a fudge brownie mix. Very quick and easy to curb those cravings.

Provided by mary winecoff

Categories     Dessert

Time 45m

Yield 2 dozen

Number Of Ingredients 6



Malted Milk Ball Brownies image

Steps:

  • Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
  • Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
  • In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.

Nutrition Facts : Calories 1765.8, Fat 71.6, SaturatedFat 29.9, Cholesterol 32.7, Sodium 926.4, Carbohydrate 275.8, Fiber 5, Sugar 186.5, Protein 17.8

1 (20 ounce) package fudge brownie mix
1 1/3 cups malted milk balls, chopped and divided
1 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons milk
1/4 teaspoon vanilla extract

MALTED BROWNIES

Make these for our Ultimate Malted Brownie Sundae.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8



Malted Brownies image

Steps:

  • 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.

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted-milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

MALTED MILK BROWNIES

A brownie recipe in honor of English Inventer, William Horlick, who invented malted milk in 1883. These delicious brownies were found in Esther Brody's "The 250 BEST Brownies, Bars & Squares" Cookbook. For an added treat, chop malted milk balls or a malted milk chocolate bar into pieces and sprinkle over the top.

Provided by NcMysteryShopper

Categories     Bar Cookie

Time 40m

Yield 36 Brownies

Number Of Ingredients 14



Malted Milk Brownies image

Steps:

  • Preheat oven to 350°.
  • In a bowl mix together flour, baking powder and salt.
  • In a saucepan over low heat, melt chocolates and butter stirring constantly, until smooth, Remove from heat and set aside to cool slightly.
  • When mixture has cooled stir in sugar. Add eggs and vanilla and beat until blended. Blend in flour mixture.
  • Spread batter evenly in prepared 9 x 13-inch cake pan.
  • Bake in preheated oven for 25 to 30 minutes, until tester inserted in the center comes out clean. Place pan on a rack to cool completely.
  • Topping-In a bowl combine milk, vanilla and malted mild powder until blended.
  • In another bowl, cream butter. Gradually add confectioner's sugar, alternately with milk mixture, beating well after each addition until mixture is smooth and spreadable.
  • Spread evenly over cooled brownies. When topping is firm, cut into squares.

Nutrition Facts : Calories 159.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 36.3, Sodium 94.3, Carbohydrate 22.8, Fiber 0.6, Sugar 16.9, Protein 2.2

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 semi-sweet chocolate baking squares (one ounce each)
2 unsweetened chocolate squares (one ounce each)
3/4 cup butter or 3/4 cup margarine
4 large eggs, beaten
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup unsweetened instant malted milk powder
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup confectioners' sugar, sifted

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