Malted Forever Brownies

Ingredients

• 6 oz Semi-sweet chocolate (chopped)
• 2 oz Milk chocolate (chopped for folding in)
• 6 tablespoons Unsalted butter (room temperature, cut into pieces)
• 1/4 cup Vegetable oil
• 1/2 cup Light brown sugar (packed)
• 1/2 cup Granulated sugar
• 2 Large eggs (room temperature)
• 1.5 teaspoons Vanilla extract
• 3/4 cup All-purpose flour
• 1 teaspoon Kosher salt (or 1/2 tsp Morton kosher salt)
• 2 tablespoons Malted milk powder (optional but recommended for malted flavor)
• 2 tablespoons Cocoa powder (for blooming)
• 1/4 cup Boiling water (for blooming cocoa)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Pan

   Line an 8x8 inch pan with a sheet of aluminum foil, pressing it into the corners. Lightly coat the foil with softened butter.

   Time: PT5M

3. Bloom Cocoa

   Combine 2 tbsp cocoa powder with 1/4 cup boiling water in a small bowl. Stir until smooth.

   Time: PT5M

4. Melt Chocolate Mixture

   Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place the heat‑proof bowl over the saucepan. Add 6 oz chopped semi‑sweet chocolate, 6 tbsp butter, 1/4 cup vegetable oil, and the bloomed cocoa. Stir gently until everything is melted and smooth; remove from heat to finish melting.

   Time: PT7M

5. Incorporate Sugars

   Whisk in 1/2 cup light brown sugar and 1/2 cup granulated sugar until fully dissolved and the mixture looks slightly grainy.

   Time: PT2M

6. Add Eggs and Vanilla

   Add 2 large eggs and 1.5 tsp vanilla extract. Whisk vigorously until the batter is glossy and well‑combined.

   Time: PT2M

7. Add Dry Ingredients

   Sprinkle 3/4 cup all‑purpose flour, 1 tsp kosher salt, and 2 tbsp malted milk powder over the batter. Whisk for about 45 seconds until just incorporated, creating a ribbon‑like texture.

   Time: PT1M

8. Fold in Milk Chocolate

   Gently fold 2 oz chopped milk chocolate into the batter using a spatula.

   Time: PT1M

9. Transfer to Pan

   Pour the batter into the prepared 8x8 pan and smooth the top with the spatula.

   Time: PT1M

10. Bake

    Place the pan in the oven and bake for 30–35 minutes, or until the surface has cracks, the edges pull away from the foil, and a toothpick inserted comes out with moist crumbs.

    Time: PT35M

    Temperature: 350°F

11. Cool at Room Temperature

    Remove the pan and let it sit on the counter until the bottom is no longer hot, about 15 minutes.

    Time: PT15M

12. Chill for Texture

    Cover the pan with foil or plastic wrap and refrigerate for at least 1 hour (longer if possible) to set the butter and allow the sugars to crystallize, giving a super‑chewy texture.

    Time: PT1H

Nutrition Facts

Calories

260

Protein

3g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Semi-sweet chocolate: dark chocolate (70% cacao), milk chocolate
• Instead of Milk chocolate: white chocolate, extra semi-sweet chocolate
• Instead of Unsalted butter: margarine, clarified butter
• Instead of Vegetable oil: canola oil, neutral oil
• Instead of Light brown sugar: dark brown sugar, white sugar + molasses
• Instead of Granulated sugar: coconut sugar, caster sugar
• Instead of Large eggs: egg replacer, flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Vanilla extract: vanilla bean paste, almond extract (use half amount)
• Instead of All-purpose flour: bread flour, gluten‑free flour blend
• Instead of Kosher salt: sea salt, table salt (use half amount)
• Instead of Malted milk powder: malted barley extract, omit for non‑malted version
• Instead of Cocoa powder: Dutch‑process cocoa, unsweetened chocolate (use less)

Equipment Needed

• Oven
• 8x8 inch baking pan (metal or glass)
• Aluminum foil
• Saucepan (for double boiler)
• Heat‑proof bowl (metal or glass)
• Whisk
• Measuring cups and spoons
• Spatula or rubber scraper
• Knife (for chopping chocolate)
• Kettle or pot (to boil water)
• Cooling rack (optional) (optional)

Critical Steps — Do Not Skip

• Blooming the cocoa powder with hot water
• Melting chocolate gently using a double boiler
• Whisking eggs thoroughly for a crackly top
• Briefly whisking flour to develop a little gluten
• Baking until the surface cracks but not over‑baking
• Chilling the brownies for at least one hour

Chef Tips from the Video

• Use a metal 8x8 pan for the most even bake; glass pans work but may need a slightly lower temperature.
• High‑quality chocolate makes a big difference in flavor and texture.
• Malted milk powder adds a subtle caramel‑like depth; omit if you can’t find it, but the brownies will still be excellent.
• For an extra glossy top, brush the surface with a thin layer of melted butter right after removing from the oven.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw in the fridge before serving.

Room temperature: Can sit at room temperature for up to 1 day, but texture will soften.

Make-Ahead Tips

• Batter can be refrigerated for up to 24 hours before baking; bring to room temperature before baking.
• Baked brownies keep well chilled; re‑warm individual pieces in the microwave for 10‑15 seconds if desired.