Start with a hook: glossy, deeply chocolatey brownies with a nostalgic malt crunch that make every bite feel like a candy-store memory.
They arrive dense and fudgy, with a crackly top and a milk‑chocolate frosting flecked with malted egg candy.
Ready in about an hour plus cooling time, they’re a showstopper for potlucks and weeknight dessert fixes.
If you love malted desserts, try my chewy Easter malted cookie bars for another malt-forward treat.
Why You’ll Love This Malted Milk Chocolate Brownies
- Decadently fudgy interior with a glossy, crackled top.
- Deep chocolate flavor from dual chocolates.
- Nostalgic malted crunch from candy eggs and powder.
- Frosting is ultra-creamy and not overly sweet.
- Crowd-pleaser for parties and holidays.
- Easy method that yields bakery-style results.
The taste is a layered chocolate experience — bittersweet and semi‑sweet chocolate, a whisper of unsweetened cocoa backbone, and a toasty malt note that brightens each bite. Texture is dense and fudgy, with pockets of milk‑chocolate candy giving a playful crunch beneath the silky frosting.
“Absolutely the best brownies I’ve ever made — fudgy, malty, and the frosting is heavenly. My family devoured them within a day!” — 5★ reader review
Key Ingredients for Malted Milk Chocolate Brownies
Semi‑sweet chocolate (12 oz), finely chopped: This is the backbone of flavor and melting behavior. Choose high‑quality bars or couverture for smooth melt and glossy finish; chips often contain stabilizers that resist melting. If you substitute with all semi‑sweet chips, expect a slightly firmer texture and less shine on the brownie surface.
Unsweetened chocolate (4 oz), finely chopped: Adds pure cocoa intensity without extra sugar and helps balance sweetness. Look for 100% cacao baking bars, not cocoa powder, for correct fat and texture. Replacing it with cocoa powder will dry the batter; if you must, add a tablespoon of melted butter per ounce swapped.
Chocolate malted milk powder (1/2 cup ~ 1.85 oz): This ingredient is the signature flavor — it gives that toasted, toffee‑like malt profile and a powdery tenderness. Buy a fresh, finely sifted malted milk powder (e.g., Ovaltine-style or specialty baking malt); clumpy or stale powder can create pockets and muted flavor. Omitting it loses the malt identity; using malted milk cereal crushed will add texture but change sweetness.
Large eggs (4): Eggs provide structure, moisture, and richness; they also create the glossy, pudding‑like batter when whisked into the warm chocolate. Use room‑temperature eggs for better emulsification and a uniform, shiny batter. Replacing eggs with flax or commercial egg replacers will change the chew and density — expect more cake‑like brownies with plant substitutes.
Full Ingredient List for Malted Milk Chocolate Brownies
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FOR THE BROWNIES:
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12 oz semi‑sweet chocolate, finely chopped
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4 oz unsweetened chocolate, finely chopped
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8 oz unsalted butter, cubed
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10.5 oz granulated sugar (1.5 cups)
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4 large eggs
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1 tsp vanilla extract
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4.25 oz all‑purpose flour (1 cup)
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1.85 oz chocolate malted milk powder (1/2 cup)
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1/2 tsp salt
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6 oz malted milk eggs (1 cup), plus more for decorating
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3 oz chocolate chunks (1/2 cup)
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FOR THE FROSTING:
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6 oz semi‑sweet chocolate (1 cup), finely chopped
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16 oz powdered sugar (4 cups)
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8 oz unsalted butter (2 sticks), room temperature
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1.87 oz chocolate malted milk powder (1/2 cup)
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4 tbsp milk
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2 tsp vanilla extract
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1/4 tsp salt
Step-by-Step Instructions for Malted Milk Chocolate Brownies
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F. Line a 9×13‑inch pan with foil, leaving an overhang for easy removal, and spray with nonstick cooking spray.
Pro Tip: The foil should lie flat against the pan with no large wrinkles; a smooth surface helps the batter bake evenly and makes lifting the finished slab simple.
Step 2: Melt chocolate and butter
Combine the finely chopped semi‑sweet chocolate, unsweetened chocolate, and cubed butter in a large saucepan set over very low heat. Stir constantly until everything is melted and glossy, then remove the pan from heat immediately.
Pro Tip: The mixture should be smooth and shiny with no lumps; you should smell rich chocolate and not a burnt note.
Step 3: Incorporate sugar, eggs, and vanilla
Stir the granulated sugar into the warm chocolate until dispersed. Whisk in the eggs one at a time, fully incorporating each before adding the next. Add the vanilla and continue whisking until the batter thickens to a pudding‑like consistency and becomes glossy.
Pro Tip: A properly emulsified batter will be thick, smooth, and slightly ribbon‑like as you lift the whisk — it should not look curdled or separated.
Step 4: Fold in dry ingredients and mix‑ins
Gently fold in the all‑purpose flour, malted milk powder, and salt until just combined. Stir in the malted milk eggs and chocolate chunks so they are evenly distributed without overmixing.
Pro Tip: The batter should be dense and glossy with visible flecks of malt powder and candy pieces; overmixing will introduce air and make the brownies cakier.
Step 5: Bake and cool
Spread the batter evenly into the prepared pan and bake for 30–35 minutes. The center should be set but still moist; a toothpick will show a few moist crumbs. Cool the brownies completely in the pan before frosting.
Pro Tip: The top should have a shiny, crackled crust and the edges slightly pull away from the foil; if it jiggles, give it more cooling time.
Step 6: Prepare the frosting
Melt 6 oz semi‑sweet chocolate and set aside to cool to room temperature. Beat the room‑temperature butter, powdered sugar, malt powder, milk, vanilla, and salt until light and fluffy.
Pro Tip: The frosting base should be pale and airy before adding the melted chocolate — it will lighten the final texture and avoid a greasy finish.
Step 7: Finish frosting and decorate
Mix the cooled melted chocolate into the frosting and beat for one minute until uniform. Spread the frosting over the completely cooled brownies and decorate with extra malted eggs.
Pro Tip: The frosting should spread smoothly without sliding; if it looks thin, chill briefly to firm up, then smooth for a cleaner finish.
Expert Tips for Malted Milk Chocolate Brownies
- Use good chocolate: bars melt more smoothly than chips; aim for 60–70% cacao semi‑sweet for balance.
- Room‑temperature eggs emulsify better with warm chocolate; they yield a glossy, pudding‑like batter.
- Don’t overbake: set center with moist crumbs for fudgy brownies; overbaking produces a cakier texture.
- Chill the pan briefly before cutting for cleaner slices; a sharp knife warmed under hot water slices beautifully.
- Use a heavy saucepan or double boiler to melt chocolate gently to avoid scorching.
- If batter looks grainy after adding eggs, whisk briskly off heat until smooth — residual heat melts sugar and smooths texture.
- Avoid substituting all‑purpose flour for cake flour; cake flour will make lighter, less fudgy brownies.
- Common mistake: adding too much flour or overwhipping eggs; both introduce air and reduce fudginess.
Storage & Freezing for Malted Milk Chocolate Brownies
Fridge storage: Store frosted brownies in an airtight container or pan wrapped tightly with plastic wrap for up to 5 days. Keep them on a middle shelf to avoid strong fridge odors.
Freezer storage: For long‑term storage, freeze unfrosted brownie bars tightly wrapped in plastic and foil for up to 3 months. You can also freeze frosted brownies in a single layer on a baking sheet, then wrap sealed in foil and place in a freezer bag.
Thawing: Thaw frozen brownies overnight in the refrigerator or at room temperature for 2–3 hours. If frozen unfrosted, frost after thawing for best texture.
Reheating: Warm a single square for 7–10 seconds in the microwave to revive fudgy softness, or warm in a 300°F oven for 8–10 minutes for several pieces. Use parchment between brownies if reheating multiple to prevent sticking.
Variations & Substitutions for Malted Milk Chocolate Brownies
Malted Nut Crunch: Fold 1 cup toasted chopped pecans or almonds into the batter and scatter extra on top before baking. This adds savory crunch that contrasts the fudgy interior and sweet malt notes.
Salted Caramel Swirl: Drop spoonfuls of thick caramel onto the batter and swirl gently with a knife before baking. The result is a sticky, buttery counterpoint to the dense chocolate and malt.
Gluten‑free Malted Brownies: Replace the all‑purpose flour with a 1:1 gluten‑free blend that contains xanthan gum and fold in carefully to avoid overmixing. Expect the crumb to be slightly softer and adjust baking time by a few minutes.
Dark‑Chocolate Intensified: Swap semi‑sweet for slightly higher‑cacao dark chocolate and reduce sugar by 2 tablespoons. This yields a more sophisticated, less sweet brownie with deeper cocoa notes balanced by the malt.
Frequently Asked Questions About Malted Milk Chocolate Brownies
Q: How can I tell when these brownies are done without overbaking?
A: Look for a shiny, crackled top and edges that begin to pull away from the pan. Insert a toothpick into the center; you want moist crumbs, not wet batter. If the toothpick comes out clean, they’re likely overbaked and will be more cake‑like.
Q: Can I make the brownies ahead of time for a party?
A: Yes. Bake and frost the brownies a day ahead and store them in an airtight container at room temperature for up to 24 hours. For longer lead time, freeze unfrosted and thaw the day before, then frost for the freshest texture.
Q: Why did my brownies come out cakey instead of fudgy?
A: Cakey brownies result from too much air or overbaking. Avoid overwhipping eggs, measure flour accurately (spoon and level), and remove from oven when a few moist crumbs cling to a toothpick. Reducing baking time by a few minutes often fixes the issue.
Q: Can I omit the malted milk eggs or use a different candy?
A: Yes. Omitting them removes that crunchy candy surprise but the malt powder still provides flavor. Substitute with malted milk pieces, milk chocolate chips, or chopped malted cookies for variation; expect different melt and textural results.
Q: How should I cut for clean squares and pretty presentation?
A: Chill the brownies until the frosting sets — about 30 minutes — then use a sharp knife warmed under hot water and wiped dry between cuts. For uniform pieces, score first with a ruler and press gently in a single steady motion.
Final Thoughts on Malted Milk Chocolate Brownies
These Malted Milk Chocolate Brownies combine classic fudgy texture with a nostalgic malt crunch for a dessert that’s both sophisticated and playful. If you try the recipe, please leave a star rating in the recipe card and pin it to Pinterest for later.
For more malted brownie inspiration, see the Malted Brownies recipe at Handle the Heat which offers a similar riff. If you’re curious about Claire Saffitz’s approach to malted brownies, read the piece on Claire Saffitz’s Malted "Forever" Brownies at Cup of Jo. For an additional tested variation, check the Malted “Forever” Brownies recipe on Epicurious.
Malted Milk Chocolate Brownies
Ingredients
Method
- Preheat your oven to 350°F. Line a 9×13‑inch pan with foil, leaving an overhang for easy removal, and spray with nonstick cooking spray.
- Combine the finely chopped semi‑sweet chocolate, unsweetened chocolate, and cubed butter in a large saucepan over very low heat. Stir until melted and glossy, then remove from heat.
- Stir granulated sugar into the warm chocolate until mixed. Whisk in eggs one at a time, adding vanilla and whisking until thick and glossy.
- Fold in flour, malted milk powder, and salt until just combined. Stir in malted milk eggs and chocolate chunks carefully.
- Spread batter evenly into prepared pan and bake for 30–35 minutes until center is set but moist.
- Cool completely in the pan before frosting.
- Melt semi‑sweet chocolate and let it cool. Beat butter, powdered sugar, malt powder, milk, vanilla, and salt until light and fluffy.
- Mix in cooled melted chocolate and beat until uniform.
- Spread frosting over cooled brownies and decorate with extra malted eggs.