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