Malted Brownies Brown Butter (Printable Version)
Ultra-chewy malted brownies with brown butter and fudgy rich flavor.
# What You'll Need:
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
# Steps to Follow:
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.
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.
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.
04 -
Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth.
05 -
Whisk in the cocoa powder until evenly incorporated.
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.
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.
08 -
Let the brownies cool completely before cutting into squares. Sprinkle with flaky sea salt if desired.
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.
# Additional Notes:
01 -
Avoid using organic powdered sugar as it may make the batter too thick unless sifted thoroughly after measuring.
02 -
Dutch-process cocoa powder can be used, though it may make the brownies darker in color and flavor.