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1
c.
unsalted butter
1
c.
all-purpose flour
10
oz.
semisweet chocolate
1
c.
malted-milk powder
1 1/2
c.
packed light-brown sugar
3
large eggs
1
tbsp.
pure vanilla extract
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- Preheat oven to 350 degrees F. 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.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
Courtesy of Martha Stewart Living
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