Cookiefest Day 10: Malted Fudge Brownies and Mocha Maté
Everyone loves a good brownie. And there are a million variations on the classic – chewy versus , walnuts or no nuts, extra chocolate chips, peanut butter swirl, the works.
I love the idea of this particular variation: crushed malted milk balls. I may have to get malted milk balls next Hallowe’en just for an excuse to make a batch with the leftovers. In the meantime, I have an excuse to go BUY malted milk balls now, and make a nice, chewy, gooey, malty batch of goodness.
And with that fudgy deliciousness? A cup of Mocha Maté. The toasted character of the yerba maté and the depth and richness of the chicory will go sublimely with the malty candy pieces, and the chocolate, naturally, will match the brownie base perfectly!
Yum!
Malted Fudge Brownies
From Recipe.com
Ingredients:
1-1/2 cups flour
1/3 cup malted milk powder
1/2 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate, cut up
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts, toasted
4 ounces malted milk balls, coarsely crushed (about 1 cup)
Procedure:
- Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.
- In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat; stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla.
- Stir in flour mixture, walnuts, and half of the crushed malted milk balls. Spread in prepared pan.
- Bake in preheated oven for 35 minutes. Cool in pan on a wire rack. Cut into bars.
Comments are closed.