Malted Brownies

      Tessa’s Recipe Overview

      Taste: Intensely chocolaty, subtly toasty, and absolutely delightful.

      Texture: The chewiest brownie you'll ever experience!

      Ease: Extremely easy – no mixer required and ready in roughly an hour.

      Why You’ll Adore This Recipe: The remarkable flavor complexity and wonderfully chewy texture will make you a lifelong fan of homemade brownies.

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      Are you longing for irresistibly chewy, fudgy brownies that offer a flavor depth unlike any you’ve tasted before? Enter Malted Brownies.

      It’s no secret that I have an immense obsession with brownies. With more than 50 brownie recipes on my website—from my classic Chewy Brownies to flavorful Toffee Brownies and popular copycat Cosmic Brownies, I’m constantly close to whipping up my next batch.

      For these Malted Brownies, I aimed for an extremely chewy texture combined with unparalleled flavor. Something you simply can’t find in a box mix. Something so exceptional that your friends and family will keep asking you to make them over and over.

      **Free Brownie Cheatsheet!**

      Tired of bland brownies? This cheatsheet includes everything you need—from essential tools to foolproof tips and two delectable recipes—to help you achieve perfect brownies every time!

      That superior flavor comes from a powerful mix of browned butter and malted milk powder, which introduces toasty, caramelized undertones that beautifully complement the rich chocolate notes.

      One taste of these chewy, flavorful brownies, and you’ll never resort to a box mix again!

      **A Touch of Science**

      **How to Create Malted Brownies**

      - **Opt for a Metal Baking Pan**

      I strongly advise using a light-colored metal baking pan when making brownies. My favorite is an 8-inch metal pan. Avoid dark metal pans, as they can heat too quickly, leading to dry, overcooked edges. Glass, ceramic, or silicone baking pans are not recommended for brownies; they don’t conduct heat as effectively and might cause dry edges and undercooked centers, plus they take longer to bake. Check out our side-by-side brownie experiments below—same recipe, same temperature and time, just different pans!

      Read my complete Glass vs. Metal Baking Pans discussion here.

      - **Malted Milk Powder**

      This is the key ingredient in Malted Brownies! I recommend using King Arthur Malted Milk Powder. You can also find Nestle Carnation Malted Milk Powder in most grocery stores near the canned milk in the baking aisle, or by the tea and coffee sections. We haven't experimented with chocolate malted milk powder in this recipe.

      - **Can I Omit the Malted Milk Powder?**

      If you don’t have malted milk powder, try my Brown Butter Brownies instead.

      - **Using Powdered Sugar in Brownies**

      Through my tests for the article on making brownies with a shiny thin crust, I found that substituting powdered sugar for granulated sugar results in a beautifully shiny, crinkly crust. The finer granules of powdered sugar dissolve more easily in the batter, creating that perfect finish.

      You can substitute granulated sugar (you’ll need 1 1/4 cups or 250 grams), but the texture and appearance will vary.

      I also recommend against using organic powdered sugar, as its thicker consistency can complicate working with the already thick batter. Save that for making wonderfully velvety buttercream frosting instead!

      - **The Cocoa Powder**

      For this recipe, I suggest using natural (unsweetened) cocoa powder to enhance the nostalgic flavor profile alongside the malt. During testing, we used Ghirardelli Premium Baking Cocoa Powder and Penzey’s High Fat Natural Cocoa Powder (the Penzey’s produces ultra moist brownies!). However, since this recipe lacks a leavening agent, you can use Dutch-processed cocoa powder as well. Just note that the brownies will have a slightly darker color and flavor.

      Learn more about the distinction between Dutch-Processed Cocoa Powder and Natural Cocoa Powder here.

      - **Cornstarch in Brownies?**

      Don’t skip the cornstarch! It’s crucial for achieving a shiny crust and helps replicate the chewy texture found in box mix brownies. I haven’t found a reliable substitute for cornstarch, but if you try any alternatives, please let me know how it goes in the comments!

      - **Browning the Butter**

      This step adds fantastic flavor depth and improves the texture of the brownies. Don’t worry if you’ve never browned butter before; I’ve included straightforward steps in the recipe below. For additional visuals and tips, check out my How to Brown Butter post here.

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      - 1 stick (113 grams) unsalted butter

      - 2 cups (250 grams) powdered sugar*

      - 2 large eggs plus 1 egg yolk, cold

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