Saturday, November 6, 2010

Malted Brownies

Last week I made the mistake of going to the culinary crackden that is Gourmet Warehouse unaccompanied.  Gourmet Warehouse is magic.  It has some of the best prices in Vancouver, and an endless selection of everything you didn't know you needed (but you do!).

Everytime I walk in the excitement gives me amnesia and I completely forget what I needed in the first place.  And the worst part is I don't even care because I'm so overtaken with delirium.  Take this recent trip for example: I'm not sure what I was pretending to go for in the first place, but it might have been meringue powder.  I left with, oh, 9 more items than that.  Including a bundt pan, english muffins rings, and purple food dye.  I already have purple food dye.  Once the high wore off (I'm totally kidding-- it never wears off) I was left with a bunch of useless wonderful, incredible items to use!  So here's the first order of business: chocolate malt brownies.
It's been a day since this army of delicious invaded my life, and they have basically been devoured by my family me.  These brownies ended up incredibly fudgy, dense, and chewy.  Practically perfect.  The malt added a neat kick.   I'd imagine they'd be extra good with some chopped up Maltesers.  If you try it (and I'll be ever so jealous if you do), please mail me some.

Malted Brownies
from your hero and mine, Martha

1 cup unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4 1/2 ounces) malted-milk powder
1 1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups Maltesers (optional)

Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan; set aside. Combine chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
In a medium bowl, whisk together the flour, malted-milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs until thickened and fluffy, about 2 minutes. Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in flour mixture until just combined.
Pour batter into prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer brownies to a wire rack to cool.


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