Chocolate Malted Brownies

There’s something undeniably nostalgic about the flavor of malted chocolate. It instantly brings to mind old-school milkshakes, candy shop counters, and lazy weekend treats. So when that deep, creamy malted flavor meets the dense, fudgy world of brownies—magic happens. These Chocolate Malted Brownies are all about rich cocoa, melted chocolate, and that signature malted twist that sets them apart from your usual bake sale square.

Behind the Recipe

This recipe came together after a particularly strong craving for Whoppers and brownies—so instead of choosing one, I combined the two. I wanted the base to be fudgy and intense, but with a layer of comfort and smoothness that malted milk powder brings. Top that with a glossy chocolate glaze and crumbled malt balls, and you’ve got a treat that’s nostalgic and irresistible.

These brownies are for the chocoholics who still have a soft spot for vintage sweets. And if you’ve never baked with malted milk powder before, this is the perfect gateway dessert.

Recipe Origin or Trivia

Malted milk powder was originally created in the 1800s as a nutrition supplement for infants. But thankfully, it found a new life in the world of desserts—from milkshakes to chocolate bars. When paired with chocolate, it deepens the flavor and adds a toasty, milk-forward note. That’s what gives these brownies their unexpected twist—kind of like if your favorite chocolate bar got an upgrade.

Why You’ll Love Chocolate Malted Brownies

You’re about to meet your new favorite brownie.

Deep Chocolate Flavor: Cocoa and real chocolate chips.
Fudgy Texture: Perfectly dense and rich.
Nostalgic Vibes: That malted twist brings childhood memories rushing back.
Glossy Top: Thanks to just the right butter-to-sugar ratio.
Easy to Make: One bowl, no fuss.
Great for Gifting: Wrap these up for a sweet surprise.
Customizable: Add nuts, change the glaze, go wild.

Chef’s Pro Tips for Perfect Results

• Don’t overbake—take them out when the center is just set.
• Use room temperature eggs for better emulsion.
• Sift your dry ingredients to avoid clumps.
• Let them cool before slicing for clean edges.
• Use high-quality malted milk powder for best flavor.

Kitchen Tools You’ll Need

No need for fancy gear, just your basics:

• Mixing bowls
• Whisk and spatula
• 8×8 or 9×9 inch baking pan
• Parchment paper
• Sifter (for cocoa and flour)
• Saucepan (for butter and chocolate)

Ingredients in Chocolate Malted Brownies

Here’s everything you’ll need to make the magic happen:

• 1/2 cup unsalted butter (1 stick) – Rich, flavorful base.
• 1/2 cup granulated sugar – Sweet structure.
• 1/2 cup brown sugar – Adds moisture and depth.
• 2 large eggs – For structure and fudgy texture.
• 1 tsp vanilla extract – Enhances the chocolate.
• 1/2 cup all-purpose flour – Just enough to hold it together.
• 1/3 cup cocoa powder – Deep chocolate flavor.
• 1/4 cup malted milk powder – The signature twist.
• 1/2 tsp salt – Balances the sweetness.
• 1/2 tsp baking powder – Slight lift.
• 1/2 cup semi-sweet chocolate chips – Melt-in-your-mouth bites.
• 1/2 cup chopped malted milk balls (like Whoppers) – Crunchy topping.

Ingredient Substitutions

• Butter: Try coconut oil for a dairy-free version.
• Malted milk powder: Can sub with milk powder in a pinch, though flavor won’t be the same.
• Flour: Use a gluten-free 1:1 blend if needed.
• Chocolate chips: Dark chocolate chunks work great too.

Ingredient Spotlight

Malted Milk Powder: This creamy, slightly sweet powder adds richness and that classic “malted milkshake” flavor. Look for it in the baking aisle or near hot cocoa mixes.

Brown Sugar: Using both white and brown sugar gives these brownies their soft, chewy center and slightly crisp edges.

Instructions for Making Chocolate Malted Brownies

Ready to bake?

1. Preheat and Prep

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper.

2. Melt Butter and Mix

In a medium saucepan over low heat, melt the butter. Remove from heat and stir in granulated sugar, brown sugar, and vanilla.

3. Add Eggs

Let the mixture cool slightly, then whisk in eggs one at a time until glossy and smooth.

4. Combine Dry Ingredients

In a separate bowl, sift together flour, cocoa powder, malted milk powder, salt, and baking powder.

5. Mix It All Together

Stir dry ingredients into the wet mixture until just combined. Fold in chocolate chips.

6. Bake

Pour batter into prepared pan and smooth the top. Bake for 25–28 minutes or until a toothpick comes out with moist crumbs.

7. Cool and Glaze

Let brownies cool completely in the pan. Then drizzle with your favorite chocolate glaze and sprinkle with chopped malted milk balls.

8. Slice and Serve

Cut into squares and enjoy!

Texture & Flavor Secrets

The key is balance: fudgy middle, slightly crisp edges, and just enough chew from the malted milk powder. The glaze and malt balls add contrast—smooth and crunchy all at once.

Cooking Tips & Tricks

• Chill before cutting for super clean slices.
• If you want extra gooey brownies, bake 2 minutes less.
• Warm them up and top with vanilla ice cream—thank me later.

What to Avoid

• Don’t overmix once you add the flour.
• Avoid baking too long—they’ll dry out.
• Don’t skip the parchment paper—it makes life easier.

Nutrition Facts

Servings: 9 squares
Calories per serving: ~285
Fat: 16g
Carbs: 34g
Sugar: 22g
Protein: 3g

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes (plus cooling)

Make-Ahead and Storage Tips

• Store: In an airtight container at room temp for up to 4 days.
• Freeze: Wrap individual squares and freeze for up to 2 months.
• Make-Ahead: Bake a day before serving for best texture.

How to Serve Chocolate Malted Brownies

Serve with a tall glass of milk, a scoop of ice cream, or even a drizzle of warm fudge sauce. These are crowd-pleasers for birthday parties, holiday trays, or late-night cravings.

Creative Leftover Transformations

• Brownie Sundaes: Layer with ice cream and whipped cream.
• Brownie Trifle: Crumble into a jar with whipped cream and berries.
• Milkshake Add-In: Blend into a chocolate malt shake for extra decadence.

Additional Tips

• Want more malt? Add extra powder to your glaze.
• For crunch, press extra malt balls into the top before baking.
• Add a pinch of espresso powder to deepen the chocolate flavor.

Make It a Showstopper

Cut them into mini bites, stack them on a cake stand, and drizzle with melted chocolate. Sprinkle with flaky sea salt or edible gold flakes for a little drama.

Variations to Try

• Peanut Butter Swirl: Drop spoonfuls of PB into the batter.
• Mint Chocolate: Add a few drops of peppermint extract.
• Salted Caramel: Drizzle caramel on top before baking.
• Cookie Dough Layer: Press cookie dough over the batter for a two-in-one treat.
• Nutty Crunch: Fold in chopped walnuts or almonds.

FAQ’s

Q1: Can I use Dutch-process cocoa?
Yes! It makes the flavor richer.

Q2: Are these freezer-friendly?
Absolutely—just wrap tightly.

Q3: Can I skip the glaze?
Yes, but it adds that wow factor.

Q4: Is malted milk powder gluten-free?
Most brands aren’t—check the label.

Q5: What brand of malted balls do you use?
Whoppers are classic, but any will work.

Q6: Can I double this recipe?
Yes, use a 9×13 pan and adjust baking time.

Q7: Can I make it in a glass pan?
Yes, but lower temp by 25°F and extend time.

Q8: How long do they stay fresh?
Up to 4 days, or freeze for longer.

Q9: Can I use all dark chocolate?
Of course—go 70% or higher for deep flavor.

Q10: What icing/glaze works best?
Simple chocolate ganache or a melted chocolate drizzle.

Conclusion

These Chocolate Malted Brownies are everything a dessert should be: bold, fudgy, nostalgic, and totally addictive. With their glossy tops, chewy centers, and crunchy malted topping, they’re a step up from your average brownie. Whether you’re baking for a party or just for yourself (no judgment), this recipe is the kind that disappears fast—so make a double batch.

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