MALTED "FOREVER" BROWNIES
Steps:
- Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
- Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
- Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
- Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
- Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
- Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
- Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
- Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.
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Undigiang Justin
[email protected]I'm not a baker, but these brownies were easy to make and turned out perfectly.
Balinda Austin
[email protected]These brownies are perfect for any occasion. I've made them for birthdays, holidays, and even just because.
Faisal Gaho
[email protected]I added a cup of chopped walnuts to the batter and they turned out amazing!
Weg
[email protected]These brownies are so decadent, I can only eat one at a time.
Gulsen Ansari
[email protected]I accidentally used unsweetened cocoa powder instead of Dutch-process cocoa powder. The brownies still turned out great, but they were a bit less rich.
Jasika Jenny
[email protected]These brownies are a bit time-consuming to make, but they're definitely worth the effort.
Edward Stearn
[email protected]I made these brownies for a potluck and they were a huge hit! Everyone loved them.
Bilal Jahangir
[email protected]Meh. These brownies were just okay. I've had better.
Phillip Mwacha
[email protected]These brownies are the perfect combination of chewy and gooey. I'll definitely be making them again!
Alli Hossain
[email protected]I would have liked these brownies more if they were a bit more fudgy.
kamiyah ali
[email protected]I followed the recipe exactly and my brownies turned out perfectly! They were so moist and chocolatey.
rahima aktar
[email protected]These brownies were a bit too sweet for my taste, but overall they were still good.
Mahogany Domingue
[email protected]I'm not a huge fan of malted milk powder, but I was pleasantly surprised by how well it worked in these brownies.
AMER KHAB
[email protected]I've made these brownies countless times, and they're always a hit. They're fudgy, chewy, and have the perfect amount of sweetness.
Diamond Evans
[email protected]These brownies were an absolute delight! The malted milk powder added a unique and delicious flavor that set them apart from your average brownie.