Yes I baked again this weekend, I think it has become a sickness. It seems like a personal mission to get through that pile of never tried recipes. Lately I have been having such great luck in the kitchen - minus the granola fiasco - so that just furthers my drive to dwindle the pile down to nothing.
This time I decided to try a brownie recipe. I did this with much trepidation because brownies are not my friend. I know, I know, brownies are by far the simplest of all baking. Not so in my world. My brownies are dry, crumbly, form huge fissured through the middle, never cook in the middle and turn inedibly black along the edges... can anything else go wrong? Even if the brownies tasted good and just looked shabby, i could overlook it. But they taste horrible and can't hold their shape. So after a total disaster this Christmas with my York Peppermint Patty Brownie recipe, I gave up and vowed to never make a brownie again. How quickly I seem to forget my feelings toward evil recipes.
The recipe was for Malt Brownies and uses one of my favorite things - Ovaltine powder. I was so curious what a cherished childhood drink mix could do to a potentially nightmarish recipe, that my baking conscience was set aside and I took a chance.
I am posting the recipe because these are, yes I admit, the best brownies I have ever had and probably will ever have. I made a full batch with the intention of sending them with Josh to work but, sorry guys, Licia was over for the weekend and we almost devoured the pan. They are really that good. Looks like I am on a hot streak in the kitchen, maybe I should tackle pie crust...
Chocolate Malted Brownies
1 cup (2 sticks) unsalted butter, plus more for buttering pan
1 cup all-purpose flour
1 cup malted milk powder, such as Ovaltine Malt
1/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt
8 oz bittersweet chocolate
1 cup packed dark brown sugar
1 cup granulated sugar
1 tsp pure vanilla extract
4 large eggs
1-1/2 cups chocolate chips
Preheat oven to 300F. Brush a 9- by 13-inch baking pan with melted butter. Line bottom with parchment paper; set aside.
Sift together flour, malted milk powder, cocoa, baking powder and salt; set aside.
Melt chocolate and butter in a medium saucepan over low heat, stirring until combined. Turn off heat and transfer mixture to a large bowl.
Add dark brown and granulated sugar and stir with wooden spoon until smooth.
Add vanilla and eggs and mix well.
Stir in flour mixture until just incorporated. Let batter cool 5 minutes. Fold in chocolate chips.
Pour batter into prepared pan. Spread with a spatula to evenly distribute batter and malted milk balls. Bake until center is firm and surface looks dry, about 45 minutes, turning the pan once after 30 minutes. Let brownies cool completely. When ready to serve, cut into 20 2-by 2-1/2 inch pieces. Serves 10 to 12.