Chocolate Malt Brownies

Brownies are one of my most favorite desserts to eat, especially when they have frosting on top. I love a fudgey, chocolatey, chewy, and dense brownie, not the cakey kind. I got this chocolate malt brownie recipe, which has malt powder and chopped malted milk balls in it, from a Paula Deen Best Desserts Special Collector's Issue Magazine. I absolutely love and adore Paula, I wish she was my third grandma. I love all of her amazing desserts and enjoy all of her recipes; no matter how much butter is in them! I have a subscription to her magazine and always pick up the special collector's issues whenever I see a new one! I am hoping to make it out to Savannah Georgia this summer and go to her restaraunt and hopefully meet her....that would be soooo exciting!

These brownies turned out just the way I like my brownies and were super delicious and the frosting was also soooo good (just beware because the frosting is very rich and sweet-but I like it that way so it was perfect for me). These brownies had a great texture and were super fudgey, super chewy, and very dense. I think that the chopped whoppers in the batter gave them a little extra chew that was just so yummy because the whoppers melted into the brownie. The malt flavor in these brownies was very subtle, but, you could definitely tell that it was there. I don't think that I can rave about these brownie anymore! So, have I convinced you enough to get in the kitchen and bake up a batch of these brownies?! ENJOY!

Chocolate Malt Brownies (Paula Deen)

-3/4 cup butter

-6 (1-ounce) squares unsweetened chocolate, chopped (I didn't have unsweetened chocolate so I used ghirardelli 60% cacao bittersweet chocolate chips and it worked perfectly)
-1 cup sugar

-1 cup firmly packed brown sugar

-1/2 cup malted milk powder

-3 large eggs

-1 1/2 cups all-purpose flour

1/2 teaspoon salt

-1 cup chopped malted milk balls

-Creamy Chocolate Frosting

(recipe follows)
Garnish: chopped malted milk balls

Preheat oven to 325 degrees. Line a 13x9-inch baking pan with aluminum foil. Spray foil with nonstick cooking spray.

In a small saucepan, combine butter and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and smooth. Set aside to cool.

In a large bowl, beat sugars, malted milk powder, and eggs at medium speed with a mixer until fluffy.

In a small bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Add melted butter mixture, beating until combined, being careful not to over beat (the batter will be a pretty light color, I was worried at first that I did something wrong, but, they turned out great.)

Stir in malted milk balls. Spoon batter into prepared pan, and bake 23 to 27 minutes or until brownies are set in center (my brownies took about 37 minutes to bake, so just make sure to check on them.) Let cool completely. Spread Creamy Chocolate Frosting over cooled brownies. Garnish with chopped malted milk balls, if desired.

Creamy Chocolate Frosting

-6 tablespoons butter

-3 (1-ounce) squares unsweetened chocolate, chopped (I used bittersweet chocolate chips)

-3 cups powdered sugar

-1/3 cup whole milk (I used skim milk)

In a medium saucepan, combine butter and chocolate. Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat, and whisk in sugar until combined. Gradually whisk in milk until frosting reached a spreadable consistency.