Brownie Recipe Tips
Fudgy brownies have more butter and chocolate, less flour and no leavening.
Usually the chocolate and butter are melted together, then mixed with remaining
ingredients. Mixing is usually done by hand.
Malted Milk Brownies
6 oz. unsalted butter
1 3/4 C. flour
3/4 C. unsweetened cocoa powder
1/2 C. malted milk powder
1 t. baking powder
3/4 t. salt
1 C. chocolate covered malted milk balls
1 3/4 C. sugar
1 1/2 t. vanilla extract
Heat the oven to 325 degrees.
Butter a 13 X 9 inch baking dish.
In a large pot, melt 6 ounces of butter over a very low heat.
Combine the flour, cocoa, Malted milk powder, baking powder,
and the salt.
Chop the malted milk balls to a coarse grind.
Stir the sugar and the vanilla into the cooled butter.
Beat in the eggs, one at a time.
Gradually stir in the flour mixture.
Stir in the chopped malted milk balls.
Pour into the prepared pan and smooth the top.
Bake until the edges start to pull away from the sides of the pan; for about 30
to 35 minutes.
Cool completely before cutting.
Yield: 24 brownies