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Delicious malted milk chocolate brownies topped with chocolate drizzle

Malted Milk Chocolate Brownies

Glossy, deeply chocolatey brownies with a nostalgic malt crunch and creamy milk-chocolate frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 12 oz semi‑sweet chocolate, finely chopped Choose high‑quality chocolate for best melting results.
  • 4 oz unsweetened chocolate, finely chopped Look for 100% cacao baking bars.
  • 8 oz unsalted butter, cubed Use room-temperature butter for easy mixing.
  • 10.5 oz granulated sugar 1.5 cups.
  • 4 large eggs Use room-temperature eggs for better emulsification.
  • 1 tsp vanilla extract Adds flavor.
  • 4.25 oz all‑purpose flour 1 cup.
  • 1.85 oz chocolate malted milk powder This ingredient is crucial for the malt flavor.
  • 1/2 tsp salt Enhances flavor.
  • 6 oz malted milk eggs Plus more for decorating.
  • 3 oz chocolate chunks 1/2 cup.
For the Frosting
  • 6 oz semi‑sweet chocolate, finely chopped 1 cup.
  • 16 oz powdered sugar 4 cups.
  • 8 oz unsalted butter 2 sticks, room temperature.
  • 1.87 oz chocolate malted milk powder 1/2 cup.
  • 4 tbsp milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. 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.
  2. 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.
  3. Stir granulated sugar into the warm chocolate until mixed. Whisk in eggs one at a time, adding vanilla and whisking until thick and glossy.
  4. Fold in flour, malted milk powder, and salt until just combined. Stir in malted milk eggs and chocolate chunks carefully.
Baking
  1. Spread batter evenly into prepared pan and bake for 30–35 minutes until center is set but moist.
  2. Cool completely in the pan before frosting.
Frosting
  1. Melt semi‑sweet chocolate and let it cool. Beat butter, powdered sugar, malt powder, milk, vanilla, and salt until light and fluffy.
  2. Mix in cooled melted chocolate and beat until uniform.
  3. Spread frosting over cooled brownies and decorate with extra malted eggs.

Notes

Store frosted brownies in an airtight container for up to 5 days. For longer storage, freeze unfrosted brownie bars for up to 3 months.