Malted Forever Brownies
Salty and Sweet
Who doesn't like a good brownie?
Time: 1 hours 20 minutes + 2 hours cooling
Difficulty: 1/5
Ingredient Availability: 5/5
This brownie from Dessert Person is supposedly Claire’s end all be all brownie. I’ll be upfront and say I’ve made this recipe before and thought it was good enough to write an analysis for. It’s not exactly like typical brownie, but maybe atypical can be good, too.
Key Ingredients and Omissions:
Don’t forget the flour
The only special ingredient here is the malted milk powder. Surprisingly the malted milk powder isn’t very hard to find. Other than that, the rest of the ingredients are pretty standard. I did forget to put the flour in the picture.
Tools:
8x8 pan, preferably metal
Cooking Review:
Prep and Bloom Cocoa Powder:18 minutes
After measuring and chopping the chocolate and butter, I brought some water to a boil and added it to the dutch process cocoa. I whisked the water and cocoa until smooth.
Melt Chocolate: 14 minutes
I added the butter, oil, and semi-sweet chocolate to the bowl with the cocoa and put it over a double boiler to melt, whisking occasionally. Once completely melted and smooth, I set it aside to cool.
Mix Batter: 13 minutes
The sugars were added to the chocolate mixture and whisked until combined before the eggs were added and whisked in along with the vanilla extract. The flour, malted milk powder, and salt were whisked in until combined and thick. Finally, the milk chocolate was folded in and the batter was transferred to a prepared baking dish. I topped it with flaky sea salt.
Baking: 26 minutes + 2 hours cooling
I baked the brownies for 26 minutes and let them sit out for an hour to cool. They were transferred to the refrigerator to cool completely for another hour before being removed from the pan and sliced into squares.
Analysis:
These are definitely on the fudge side of brownies. They aren’t cakey at all. As far as flavor goes, where is a rich chocolate flavor with went nicely with the extra salt on top (which is optional). While there were some milk chocolate chunks in the brownies, I would have liked if the edges crisped up a little more fore some more textural contrast. Speaking of the milk chocolate, I also liked the balance between the milk and darker chocolate flavors in this brownie. Overall, I’m going to give this a 8/10. It’s probably going to be my go-to brownie recipe, but I feel like there could still be some room for improvement.
