Fudgy, malt-infused chocolate brownies, topped with a decadent dark chocolate ganache and covered in malted milk balls.
Well, I really dropped the ball here.
My Facebook feed is blowing up with donuts right now. Donut emojis. Advertisements for free donuts. Statuses from friends asking where they can find said free donuts, or photos of the more donut-finding-savvy ones flaunting sprinkled, frosted rings of perfection like glazed trophies.
Evidently, everyone I know keeps much better track of these “national food days” than I do.
Because (I’ve been told) today is National Donut Day, and any good food blogger would probably have a freshly fried stack of fluffy golden rings to share with you today (I even just shared my cookie dough filled donut holes!).
And then here I am. No donuts.
But, I do have something else for you today.
Malted Chocolate Brownies. Better than your average brownies, and way better than your average, pre-manufactured, loveless donut (I may be feeling a little defensive against donuts today, I suspect this will pass by my next post).
Sure, we don’t have any sprinkles here (and you know how I feel about sprinkles), but if you can look past their earthy, monochromatic exteriors you’re in for a real treat.
Chewy, exquisitely fudgy, chocolaty and slightly malted, these brownies will go toe-to-toe with any Dunkin’ freebie and come out on top.
And while I love the brownies themselves — rich, decadent perfection — it’s the topping that makes these brownies perfect.
First, we dress it up with a thick dark chocolate ganache, rich and as fudge-like as it gets without a candy thermometer. Then, The malted milk balls. Smack some of them around a little bit first for that perfect broken texture, then keep a few more whole. Crunchy, creamy, chewy, each texture will hit your teeth in hypnotic sequence.
Who really cares about donuts, anyway?
Enjoy, and I’ll try not to begrudge you your free donuts today… just make sure you make these tomorrow.
Malted Chocolate BrowniesPrint Pin Rate
- 2 1/2 cups malted milk balls divided
- 1 1/2 cups dark chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350F and line a 9" square pan with parchment paper.
- Place your butter in a large, microwave-safe bowl and microwave until melted.
- Stir in cocoa powder.
- Add malted milk powder and sugar, stir well.
- Stir in your milk and your vanilla extract.
- Add eggs and egg yolk, stirring until well-combined.
- In a small, separate bowl, whisk together the flour, baking powder, and salt. Gradually stir into the butter mixture until completely combined.
- Spread evenly into prepared pan and bake on 350F for 35 minutes, or until toothpick inserted in center comes out mostly clean or with few dry crumbs.
- Allow brownies to cool before adding fudge topping.
- First, crush approximately 1 1/2 cups of your malted milkballs and set aside. Don't obliterate them to smithereens. I place mine in a Ziploc bag and then smack them a few times with a rolling pin, so that I have some small pieces and some large chunks.
- Combine chocolate chips and heavy cream in medium saucepan and set to medium heat.
- Stir frequently until chocolate is completely melted and well-combined with the cream.
- Remove from heat and allow to cool for 5 minutes.
- Once 5 minutes has passed*, pour the ganache over the brownies. Allow it to cool on the brownies for 2-3 minutes and then generously sprinkle your uncrushed malted milk balls and then your crushed milk balls
- Wait for ganache to cool and harden to a fudge-like consistency before cutting and serving. The fudge will harden at room temperature, but it will be much faster if you place it in the fridge for about 30 minutes. However, after solidifying the ganache in the refrigerator, I like to bring these brownies back to room temperature before enjoying.
Other recipes you might like:
Dirty Brownies (Oreo & Reese’s)