September 10, 2021
We are NOT into cakey brownies in this house. The fudgier the better. In fact this is my second post describing a fudgey brownie. According to my children, these squares are award winning in the brownie category. I love when both my kids feel that way about something I bake for them. So you might ask me if i have already posted a brownie in this genre why post another? (Because I want to) Wasn’t the first good enough? (Yes). The truth. Eli likes this one better so I couldn’t disappoint the kid and not put it out there for the world to bake.
The thing that makes these brownies special is the addition of malt powder. (see photo and yes it is in most supermarkets next to the hot cocoa mix) In reality, you can’t really taste the malt. I think it just gives the chocolate a complexity that most brownies don’t have, enhancing the combination of flavors. If you are in the camp of why would you add something you can’t specifically taste, then you can leave it out and your finished product will still be delicious. I promise.
The other thing that you can do to this brownie is use black cocoa powder (I’ve only seen it for purchase on Amazon), instead of the usual Dutch process cocoa powder that I use in this recipe. Changing the cocoa also enhances the flavor of your brownie. If you’ve never heard of black cocoa, check it out. It’s worth using and worth buying.
One last thing. After these babies come out of the oven they need an hour to cool on the counter and then an hour to cool in the refrigerator. If you have kids, make these treats when they are not home because the kids will be BEGGING you to cut into them early. But don’t do it! These brownies are worth the process and worth the wait!
Gooey Malted Brownies
Adapted from Claire Saffitz Dessert Person
1/4 cup Dutch process cocoa
1/4 cup boiling water
1 scant cup (or 5 ounces) semi-sweet chocolate, coarsely chopped - I used a bar of semisweet chocolate, but you can also use chocolate chips
6 tablespoons unsalted butter, cut into several chunks
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
3/4 cup all-purpose flour
4 heaping tablespoons malt powder
1 teaspoon kosher salt
1 cup (6 ounces) milk chocolate, coarsely chopped - or use chocolate chips
Preheat oven to 350ºF. Spray and 8 x 8 inch square pan with cooking spray and then line the pan with a parchment sling so the brownies are easy to remove.
Fill a glass measuring cup with 1/4 cup boiling water. Add the cocoa and stir. This will bring out the flavor of the cocoa. (It’s called blooming the cocoa.)
In a large microwave safe bowl add the butter and the semisweet chocolate. Cover and microwave for 1 minute, stirring when done. Microwave again for 30 seconds, stirring again. If the butter and chocolate are not yet melted, microwave at 15 second intervals, stirring in-between each interval until both the butter and chocolate are smooth. Whisk in the oil. Add the cocoa powder. Whisk until well combined.
Add both the sugars, whisking the mixture until completely combined. Add the whole egg, egg yolks, and vanilla continuing to whisk briskly until the mixture looks very thick, creamy and glossy.
Add the flour, malted milk powder, and salt, whisking slowly until all ingredients are combined. Next, whisk the batter vigorously for 1 minute, until it is very thick. Fold in the milk chocolate with a spoon or flexible spatula.
Scrape the batter into the prepared pan, spreading it evenly into all the corners.
Bake the brownies for 25-30 minutes, until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed.
Here’s the challenging part! Don’t eat them right away! Let them cool for 1 hour on a metal cooling rack and then put them in the refrigerator for an hour. You will thank me because this is how they become the chewiest brownies ever!
Using the ends of the parchment paper, lift the brownies out of the pan. Place on a cutting board and slice into squares.