I have many fond memories of summer. I spent hours swimming in our pool, sitting at my brother's baseball games, and attending picnics. One of my fondest summer memories was going to our ice cream shop for chocolate malt milkshakes. My dad was the only other one in my family who liked them, so I blame him for my addiction to them ;)
Today's recipe is based on that lovely summer memory. I decided to impart that wonderful chocolate malt flavor into a brownie. The result is delicious and crowd pleasing.
ingredients (yields 18 to 24 small squares)
1 c. milk chocolate chips
1 stick of butter
2 eggs
1 c. sugar
1/4 c. unsweetened cocoa
1/4 c. malted milk powder (look for it by the chocolate syrup and cocoas)
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 bag semi-sweet chocolate baking chunks (find them by the chocolate chips)
frosting ingredients
1 stick softened butter
1/4 c. malted milk powder
2 tbsp. milk or cream
1/2 tsp. vanilla
2 c. powder sugar
1/2 c. milk chocolate chips (melted)
Preheat the oven to 350 degrees. In a double boiler, melt milk chocolate chips with the stick of butter, and then set aside to cool slightly.
In a large mixing bowl, cream together sugar, eggs, and vanilla. Add the cool chocolate mixture and combine.
Slowly add the remaining dry ingredients. Lastly fold in the chocolate chunks.
Pour the mixture into a greased quarter sheet pan and level with a knife. (You can also use a 9 x 9 pan, brownies will be thicker and need to bake for about 40 to 45 minutes.) Bake for 31 to 34 minutes, or until a toothpick comes out clean.
Allow to cool and prepare frosting.
In a mixing bowl cream together butter, malted milk, and sugar. Slowly add the milk, melted chocolate, and vanilla. Once combined, beat for about 5 minutes until very smooth and creamy. Frost the cooled brownies. Store in an airtight container for up to one week.
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