Malted Milk Brownies
Inspired by techniques from King Arthur Baking.
Chewy malted milk brownies with chocolate chips, nuts and chopped malted milk balls.
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Method
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Equipment
- 23 cm square metal baking tin, lined with baking paper
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 279 kcal |
| Protein | 4.5 g |
| Carbohydrate | 35.5 g |
| of which sugars | 24 g |
| of which free sugars | 23.8 g |
| Fat | 14.4 g |
| of which saturates | 3.4 g |
| Fibre | 1.3 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 105 g malted milk powder (plain)
- 210 g light brown soft sugar
- 180 g plain flour
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp baking powder
- 3 large eggs, at room temperature
- 2 tsp vanilla
- 100 g neutral oil (rapeseed or sunflower)
- 140 g semisweet chocolate chips
- 80 g walnuts or pecans, chopped
Topping
- 60 g chocolate-coated malted milk balls, roughly chopped
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the 23 cm tin.
- 2
Dry. Whisk the malted milk powder, brown sugar, flour, salt and baking powder in a large bowl, breaking up any lumps.
- 3
Wet. In another bowl beat the eggs, vanilla and oil, then stir into the dry mix until no lumps remain.
- 4
Fold. Fold in the chocolate chips and nuts, spread in the tin and scatter the chopped malted milk balls over.
- 5
Bake. Bake 28-32 min, until golden at the edges and a skewer in the middle comes out with moist crumbs.
- 6
Cool. Cool in the tin, then cut into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
