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


Ingredients:
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)

 
Directions: 
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.

20 comments:

  1. i just discovered your blog through bakebakebake and love it!! i'm a vancouverite too :) i would come meet you at baker's market but i'm away for school until the 9th of december, boo.

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  2. That looks like a little package of heaven! Brownies are my Achilles heel. If I bake a pan of them you betcha the pan will be gone before night's end. Not the best move for someone trying to lose their last 10 pounds. Haha! They look so delicious though! If you haven't already make sure you check out my blog for my giveaway!

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  3. Yum. They look so delicious and moist. Nice twist with the malt flavor.

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  4. I adore chocolate malt balls, so I'm certain that I would love these! Thank you for sharing such a delicious brownie recipe. I adore going into bake stores, so I know I would be in trouble if I wandered into that warehouse. I always buy far more than I need!

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  5. I know mailing over across half the world may not be the greatest idea, but...I'm sure I'll enjoy them to the fullest if you do!

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  6. I love malt and chocolate together. Come to think of it, I love malt and vanilla, malt and strawberry, malt and...
    Congratulations on making the top nine today!

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  7. Brownies and I have a love hate relationship... your photos are leaning me more towards love :)

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  8. What a great idea to add malt powder! Thanks for sharing, and congrats on the top 9!!!

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  9. These brownies look amazing as do your photos! Thanks for sharing :-)

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  10. Oh my goodness! These look so thick and fudgy. Fantastic.

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  11. Are you going to have these at the Baker's Market?

    I love malt and wonder what malt powder you used. Was it just horlicks?

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  12. These look absolutely delicious! I can't wait to make them!

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  13. A warm hello... happened upon your bewitching blog! The brownies look like black-hearted devils... just my kind of food! We should get alone nicely!
    Ciao!
    Pen
    http://ptsaldari.posterous.com

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  14. I have a question - the recipe mentions adding malt balls with the malt powder but there aren't any malt balls listed in the ingredients. Any ideas? I clicked through to the original and it's not there either. What did you do when you made them? Thanks!

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  15. You are getting more popular by the day, or people just really like malt! I do like malt, love is perhapes too strong a word, that I like to only use for chocolate. I made a similar recipe, but with actual malt balls - not good! The malt in the balls melts from the oven and becomes a hard sticky kind of goo that just isn't a malt ball anymore. Also, the aftertaste was pretty horrific. So, my recommendation would be to keep the powder and hold off on the balls. I too love the Warehouse. I bought an apple corer for coring cupcakes (I like that extra surprise of mousse in my cupcake) when I was last there. Luckily, as a grad student with no money, I am tempted by everything, but can afford nothing. It really is like heaven walking into that place. I think I stared around wide-eyed for a good hour the first time I went in there. Thanks for the reminder to go! I'm sure there is something I need...
    Angela

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  16. love the brownies and really, really love the packaging idea....thanks!! I am such a huge malt fan!!

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  17. YUM! I adore Gourmet Warehouse. If I wasn't so petrified of being so close to East Hastings, I would camp out overnight in front of their store. lol I've got to make another trip there, after reading this. :-D

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  18. I just made these! I had to use Ovaltine, not regular malted-milk powder, but I think this made these brownies even better! I have to say, the Maltesers in the batter don't have much significance and are hardly noticeable, by me at least- but we'll see what my friends say tomorrow! Nonetheless, these are exactly my kind of brownie - soft, chewy with delicious crusty-corner pieces :)

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