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Thankfully We Can Have Milk Chocolate-Malt Brownies

On June 5, 1883 the Horlick's company developed the process to dehydrate milk - they mixed it with some malted barley and voila! malted milk was born. Although it was originally intended for babies (as an early version of formula), malt powder became a cornerstone in American culture. In honor of the Horlicks' creation, I thought I'd dig up a great recipe for a simple malted milk. However, my search resulted in something better: A recipe for milk chocolate-malt brownies! I don't know about you guys, but I'm mixing these up tonight! To check out the recipe,

Note: It says it makes 48 brownies... 48? They've obviously never seen my kind of brownies!

Milk Chocolate-Malt Brownies
Betty Crocker

1 package (11.5 ounces) milk chocolate chips
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups Gold Medal® all-purpose flour
1/2 cup instant malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan 13x9x2 inches.

2. Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.

3. Spread batter in pan. Sprinkle with malted milk balls.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

Nutrition Information:
1 Serving: Calories 100 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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