Old-Fashioned Malted Milk Ball Flavor Made Modern
When a book called Extreme Brownieslanded at the Test Kitchen I thought, well with that title this better deliver – and I am very happy to share with you some of the most over-the-top fantanbulous brownies. First time author Connie Weis has done a great job of explaining how to recreate her innovative brownies and bars and the results are stunning to look at and delectable to eat. Also check out her Today Show Peanut Butter Cup Brownies and our interview.
Adapted from Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Everby Connie Weis/Andrews McMeel Publishing, 2014. Photos Renée Comet
When I was a child I just didn’t like malted milk balls—it had something to do with the texture when you bit into them. I ignored them until one year at the Fancy Food Show in New York I tasted a malted milk ball gelato that was up for an award. The crunch and flavor from the malted milk balls in the gelato was just terrific, and as soon as I came home I developed my own ice cream version. The malted milk balls retain their crunch in this milk chocolate–based brownie topped with a malted milk glaze, more malted milk balls, and a milk chocolate drizzle. Since my conversion, don’t be surprised if you see me at a movie theater munching on a box of Whoppers, and no, I’m not sharing.
- Vegetable shortening for pan
- 1 (5-ounce) box malted milk ball candies, such as Whoppers
- 2 sticks (8 ounces) unsalted butter
- 3⅓ cups (1 pound 4 ounces) milk chocolate chips
- 4 large eggs, at room temperature
- ½ cup (3.5 ounces) granulated sugar
- 1 packed cup (8 ounces) light brown sugar
- ¾ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1½ cups (6.8 ounces) bleached all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons natural unsweetened cocoa powder
- 4 tablespoons (2 ounces) unsalted butter, at room temperature
- ⅓ cup (1.4 ounces) plain malted milk powder, such as Carnation
- 2 cups (8 ounces) 10x confectioners’ sugar
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons (1.2 ounces) whole milk
- ²∕³ cup (2.5 ounces) malted milk ball candies, such as Whoppers
- 1½ teaspoons (0.02 ounce) canola oil
- ¼ cup (2 ounces) milk chocolate chips
- To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350°F. Prepare a 9 by 13-inch baking pan with heavy-duty aluminum foil. Lightly grease the foil in the pan.
- Use a sharp chef’s knife to cut ¾ cup of the malted milk balls in half. Set aside.
- Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. Add 2⅔ cups (1 pound) of the milk chocolate chips to the melted butter, stirring constantly with a small whisk until melted. When the chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
- Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.
- Place the flour, baking powder, and cocoa powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Sprinkle the cut malted milk balls and the remaining ²∕³ cup of milk chocolate chips over the batter; fold in until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 33 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes. Refrigerate the pan for 7 to 8 hours, or overnight. See page xix for instructions on removing the slab from the pan.
- To make the malted milk glaze, place the butter and malted milk powder in a small mixing bowl. Using a handheld electric mixer on medium speed, beat together until well combined. Add the confectioners’ sugar (no need to sift), vanilla, salt, and milk to the bowl and beat, starting on low and increasing to high, until well combined and smooth. Dollop the glaze over the chilled brownie slab and spread evenly with a small offset spatula. Chop the remaining malted milk balls in half and place them evenly (some cut side up, some cut side down) over the glaze, then use your fingertips to slightly embed them into the glaze.
- To make the milk chocolate drizzle, pour the oil into a 1-cup Pyrex measuring cup; add the milk chocolate chips. Microwave on 50 percent power for 2 minutes. Stir with a small silicone spatula until the milk chocolate is melted and completely smooth. Using the spatula, drizzle thin, random stripes over the top of the brownie slab. Let the drizzle cool at room temperature for 15 minutes, then refrigerate the slab (still on the cutting board) until the glaze is firm, at least 2 hours. May be refrigerated for up to 2 weeks.