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Ultra-Chewy Malted Brownies

Featured in Sweet Treats for Every Occasion.

Prepare ultra-chewy malted brownies packed with bold flavors from browned butter and malted milk powder. These fudgy treats come together easily without a mixer. A deep, nutty aroma accompanies the rich chocolatey taste, enhanced by flaky sea salt for a gourmet touch. With ingredients like natural cocoa, chocolate chips, and cornstarch, the texture is perfectly dense yet smooth. Enjoy freshly baked or chilled for extra fudginess. Store for days of indulgent snacking!

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Updated on Wed, 02 Apr 2025 17:03:42 GMT
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Malted Brownies | lottirecipes.com

This ultra-chewy malted brownie recipe transforms simple ingredients into bakery-quality treats with the nostalgic flavor of malted milk. The brown butter adds a nutty depth while the malted milk powder creates that distinctive sweet, toasty taste that makes these brownies truly exceptional.

I created this recipe during a weekend when my usual box mix was nowhere to be found, and it has become our family's go-to brownie recipe. The first time my daughter tried these, she declared them the only brownies she ever wants to eat again.

  • Unsalted butter: gives you control over salt content and transforms into nutty brown butter
  • Powdered sugar: creates that perfect dense fudgy texture without graininess
  • Cold eggs plus an extra yolk: provide structure and richness
  • Vanilla extract: enhances the chocolate flavor
  • Natural cocoa powder: adds classic brownie flavor use high quality for best results
  • All-purpose flour: provides just enough structure without making them cakey
  • Malted milk powder: the secret ingredient that adds nostalgic flavor and enhances chewiness
  • Cornstarch: makes the brownies extra tender and helps create that perfect crackly top
  • Salt: balances the sweetness and enhances the chocolate flavor
  • Chocolate chips: create pockets of melty goodness throughout pick milk chocolate for sweeter brownies or semisweet for more intensity
  • Flaky sea salt: optional but highly recommended for that sweet-salty contrast

Step-by-Step Instructions

Prepare the Pan:
Preheat your oven to exactly 325°F not hotter or the edges will overcook before the center sets. Line your metal pan with parchment creating handles for easy removal and spray lightly with cooking spray to ensure nothing sticks.
Brown the Butter:
In a small saucepan over medium-low heat melt the butter completely then increase to medium heat. Watch carefully as the butter foams swirling occasionally until you see amber bits forming at the bottom and smell a nutty aroma. Immediately transfer to your mixing bowl making sure to scrape in all those flavorful brown bits.
Create the Base:
Add powdered sugar to the hot browned butter and stir until it forms a thick paste. Let this mixture cool for about 5 minutes until barely warm to prevent cooking the eggs. This cooling step is crucial for the perfect texture.
Mix the Wet Ingredients:
Vigorously whisk in the cold eggs egg yolk and vanilla for a full 30 seconds. The mixture should become smooth glossy and noticeably lighter in color. This intense whisking creates that beautiful crackly top.
Add Dry Ingredients:
Switch to a spatula and gently fold in the cocoa powder until fully incorporated. Then add the flour malted milk powder cornstarch and salt mixing just until no dry streaks remain. Fold in the chocolate chips with just a few strokes. The batter will be very thick almost like a dough.
Bake to Perfection:
Spread the batter evenly into your prepared pan using the spatula to push it into the corners. Bake for exactly 30 to 33 minutes. The brownies are done when the center is set but a tester comes out with moist crumbs attached not wet batter. Remember they will continue cooking from residual heat.

The malted milk powder is truly the star ingredient here. I discovered its magic when experimenting with ways to recreate that nostalgic soda fountain flavor my grandmother always loved. Whenever I make these the kitchen fills with an aroma that immediately takes me back to childhood visits to her house where treats were always waiting.

Perfect Storage

These brownies actually improve with a day of rest as the flavors meld together. Store them in an airtight container at room temperature for up to 3 days. For longer storage keep them in the refrigerator where they'll last up to 5 days. The chilled brownies become even fudgier which some family members prefer. You can also freeze them individually wrapped for up to 3 months just thaw at room temperature for about an hour before serving.

Easy Substitutions

If you don't have malted milk powder you can substitute nonfat dry milk powder though the distinctive malt flavor will be missing. For a dairy-free version replace butter with coconut oil and use dairy-free chocolate chips but note the texture will be slightly different. Dutch-process cocoa can replace natural cocoa for a deeper color and slightly different flavor profile. For gluten-free brownies use a 1-to-1 gluten-free flour blend but add an extra tablespoon to maintain structure.

Serving Suggestions

These brownies shine on their own but transform into a decadent dessert when served warm with a scoop of vanilla ice cream. For the ultimate treat crumble them over malted milk ice cream. At parties I cut them into smaller two-bite squares and arrange them on a platter with fresh berries. For a special occasion drizzle with warm caramel sauce and a sprinkle of crushed malted milk balls.

The Science Behind the Chew

The unique combination of powdered sugar brown butter and malted milk powder creates the perfect chewy brownie texture. Powdered sugar contains cornstarch which contributes to tenderness while the proteins in the malted milk powder enhance chewiness by creating additional structure. The brown butter adds fat that coats the flour proteins preventing them from forming too much gluten which would make the brownies tough rather than tender.

Frequently Asked Questions

→ Can I use Dutch-process cocoa powder?

Yes, you can use Dutch-process cocoa powder. The brownies will have a slightly darker color and richer flavor.

→ How can I store these brownies?

Store them in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Chilling enhances fudginess.

→ Do I need a mixer to make these brownies?

No, a mixer is not needed. The batter can be prepared using just a whisk and spatula.

→ Can I use organic powdered sugar?

Organic powdered sugar makes the batter thicker, so it's better to sift it before using, but the texture might slightly differ.

→ What is the purpose of malted milk powder?

Malted milk powder adds an extra layer of richness and depth of flavor, making the brownies unique and delicious.

Malted Brownies Brown Butter

Ultra-chewy malted brownies with brown butter and fudgy rich flavor.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 9 Servings (9 large or 16 smaller brownies)

Dietary: Vegetarian

Ingredients

01 113 grams unsalted butter
02 250 grams powdered sugar
03 2 large eggs plus 1 egg yolk, cold
04 1 ½ teaspoons vanilla extract
05 57 grams natural cocoa powder
06 79 grams all-purpose flour
07 53 grams malted milk powder
08 1 tablespoon cornstarch
09 1/4 teaspoon salt
10 85 grams milk or semisweet chocolate chips
11 Flaky sea salt, optional for finishing

Instructions

Step 01

Preheat the oven to 325°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.

Step 02

In a small saucepan set over medium-low heat, melt the butter. Swirl the pan occasionally and continue to cook, increasing the heat to medium. Swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits turn amber, remove from heat and pour into a large mixing bowl, scraping the brown bits into the bowl.

Step 03

Using a rubber spatula, add the powdered sugar to the hot browned butter and combine until a thick paste forms. Let cool until barely warm.

Step 04

Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth.

Step 05

Whisk in the cocoa powder until evenly incorporated.

Step 06

Using the spatula, fold in the all-purpose flour, malted milk powder, cornstarch, and salt until combined. Stir in the chocolate chips. The batter will be very thick.

Step 07

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 to 33 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook as they will set as they cool.

Step 08

Let the brownies cool completely before cutting into squares. Sprinkle with flaky sea salt if desired.

Step 09

Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled increases fudginess.

Notes

  1. Avoid using organic powdered sugar as it may make the batter too thick unless sifted thoroughly after measuring.
  2. Dutch-process cocoa powder can be used, though it may make the brownies darker in color and flavor.

Tools You'll Need

  • 8x8-inch metal baking pan
  • Small saucepan
  • Rubber spatula
  • Mixing bowl
  • Whisk
  • Nonstick cooking spray
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk chocolate chips)
  • Contains eggs
  • Contains gluten (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 190
  • Total Fat: 8 g
  • Total Carbohydrate: 25 g
  • Protein: 3 g