TESS Recipe
Taste: Deep chocoTy, slightly fried and completely delicious.
Texture: The most chewing brownie you will ever try!
Ease Super simple – no mixer is needed and ready in about an hour.
Why will you like this recipe: Its incredible depth of aroma and wonderful chewing texture will turn you into a home brownie lover.
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Do you want irresistible brownies to chew, fudgy, with a depth of aroma that you have never experienced? Brownies Malted entered the chat.
It is not a secret that I am completely and completely obsessed. With over 50 brownie recipes (!!) on my site, from my masticable browns to aromatic brows and brownies Copycat Viral, I am never far from my next batch of brownies.
For these brownies Malted, we wanted an ultra-minced texture, with unmatched aroma levels. Something that you simply cannot get from a mixture of boxes. Something so good, friends and family will beg you to do them again and again.
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That following level aroma comes from a combination of powerful butter power and malta milk, which adds toast, caramelized notes that particularly complete the rich chocolate flavors.
A taste of these Ultra-Mewy brownies, crazy-aromatic and you will never buy a mix of boxes!
Sprayed by science
How to do brownies Malted
Use a Metal Baked pan
I highly recommend using a light -colored metal pan whenever you bake brownies. This is my favorite 8 -inch metal pan. Avoid dark metal pans, because they can warm up too aggressively and cause dry, overloaded edges.
I do not recommend using glass, ceramic or silicone baking pans for brownies. These materials do not make heat and can cause dry edges, have drove gumos centers and last longer until baking. See below our experimental browns side by side is the same baked recipe at the same temperature and time, only in a different pan!
Read here my full post of windows compared to metal.
Malta milk dust
The Ingredient of the Star in Brownies Malted! I recommend King Arthur Milk Malta Pradina. You can also use Malta milk powder with Nestle Carnation, found in most of the canned milk supermarkets in the baking corridor or in the tea and coffee corridor. I did not test using Malta milk with chocolate in this recipe.
Can Malta powder milk omit?
If you do not have Malta milk powder, instead try my brown butter browns.
Using powdered sugar in brownies
In my experiments for how to do brownies with a shiny thin crust item, I discovered that the use of powdered sugar instead of granulated sugar creates a beautifully bright crust. The finer texture of powdered sugar is more easily dissolved in the beating, offering that perfect finish.
You can use granulated sugar in return (you will need 1 1/4 cups or 250 grams), but keep in mind that the texture and appearance will be different.
I also suggest the avoidance of organic powdered sugar. His thicker consistency will make it difficult to work already. Save this to make the ultra velvety butter freezing instead!
Cocoa powder
I recommend using natural cocoa powder (unsweetened) for this recipe to complete the malt for that nostalgic aroma profile. I used Premium Ghirardelli Cocoa Cocoa Dust and Penzey’s natural fat cocoa powder during testing (Penzey’s does for ultra wet brownies!). However, as this recipe does not contain a Leavener, you can also use Dutch processed cocoa powder. Note that browns will have a slightly darker color and aroma.
Learn more about the difference between cocoa powder processed in Dutch vs. The natural cocoa powder here.
Corn starch in Brownies?
Do not jump the corn starch! It is essential for creating a bright crust and helps to imitate the chewable texture of the boxes. We have not found a good replacement for Corstarch, but if you experience, let me know how it goes in the comments below!
Ruminating butter
This adds a fabulous depth of aroma and improves the texture of these brownies. Don’t worry if you have never browned butter – I included all the simple steps in the recipe below. For some great visual images and more tips, see my post on how to brown here.
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Brownies Malted
Brownies Malted are ultra-mesteled, fudge and packaged with rich brown butter and malt milk powder aroma. No mixer is needed for this simple recipe – you will never return to mixing boxes again!
Instructions
- Preheat oven to 325 ° F. Line an 8 × 8 inch metal baking pan With parchment paper, leaving an overlap and spraying with non -stick cooking spray.
In a small saucepan on medium-micmic heat, melt the butter. Turn the pan occasionally, continue to cook the butter, increasing the heat to the environment. Turn the pan until the butter develops a walnut flavor and brown pieces are formed at the bottom. Once bits are amber, remove from the heat and pour into a large mixing bowl, scraping the brown pieces into the bowl.
Using a rubber spatula, add the sugar to the hot butter and combine until a thick paste is formed. Allow to cool until just warm. Beat with power in eggs, egg yolk and vanilla for about 30 seconds or until very smooth. Beat in cocoa powder. With spatula, fold in flour, malt powder, corn starch and salt to the combination. Mix chocolate chips. The battery will be very thick.
Stretch the brownie screw even in the prepared pan. Insert in the oven and bake for 30 to 33 minutes or until brownies are set and a tested cake in the center has attached wet crumbs. Do not overcome, brownies will be set as they cool. Allow to cool completely before cutting into squares and sprinkling with sea salt if you want.
Brownies can be stored in a sealed container at room temperature up to 3 days or in the refrigerator up to 5 days. The cooled service increases the fudge.
Recipe notes
Photos by Joanie Simon.
Frequently Malted brownie questions
How to prevent dried, frying or raw browns?
Use a The digital kitchen scale To ensure accuracy and prevent accidental overload, which can cause dried brownies, cakes or raw. If you do not have a scale, use the spoon and level method.
Also, make sure you don’t overhaise your brownies. More about this even below.
How to say when Brownies are over?
Avoid overloading Brownies. Should be attached wet crumbs to your tester at the end of baking time. Gooey chocolate chips can make it difficult to say when browns are over, but it is better to make mistakes from the underlining brows.
Can I double this recipe?
Sure – Simply double all the ingredients and use a 9 × 13 -inch pan -13 -inch frying metal. You may need to add a few minutes to the baking time. No other changes are required.
How to store Brownies Malted?
Store brownies Malted completely cooled inside a sealing container at room temperature up to 3 days or in the refrigerator up to 5 days.
I highly recommend the storage and enjoyment of these cool brownies – the fudginity factor increases and makes them such a cheerful joy to eat!
How to freeze brownies Malted?
Put the entire brownies plate cooled in a sealed container and froze for up to 3 months. Alternatively, wrap the individual slices of brownies in plastic foil and store inside a sealed container for up to 2 months. Defrost overnight in the refrigerator before serving for the best results.
