Tessa’s Recipe Rundown
Taste: Deeply chocolaty, slightly toasty, and utterly delicious.
Texture: The chewiest brownie you’ll ever try!
Ease: Super simple – no mixer needed and ready in about an hour.
Why You’ll Love This Recipe: Its incredible depth of flavor and wonderfully chewy texture will convert you to a homemade brownie lover for life.
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Craving irresistibly chewy, fudgy brownies with a depth of flavor you’ve never experienced? Malted Brownies have entered the chat.
It’s no secret that I’m completely and utterly brownie-obsessed. With over 50 brownie recipes (!!) on my site, from my go-to Chewy Brownies to flavorful Toffee Brownies and viral copycat Cosmic Brownies, I’m never far from my next batch of brownies.
For these Malted Brownies, I craved an ultra-chewy texture with unparalleled levels of flavor. Something you just can’t get from a box mix. Something so good, your friends and family will beg you to make them again and again.
Free Brownie Cheatsheet!
Frustrated with blah brownies? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
That next-level flavor comes from a powerhouse combination of browned butter and malted milk powder, which add toasty, caramelized notes that complement the rich chocolate flavors exquisitely.
One taste of these ultra-chewy, crazy-flavorful brownies and you’ll never buy a box mix again!
Sprinkle of Science
How to Make Malted Brownies
Use a Metal Baking Pan
I highly recommend using a light-colored metal baking pan whenever you bake brownies. This is my favorite 8-inch metal pan. Avoid dark metal pans as they can heat too aggressively and cause dry, overbaked edges.
I do not recommend using glass, ceramic, or silicone baking pans for brownies. These materials don’t conduct heat as well and may cause dry edges, underdone gummy centers, and take longer to bake. Just check out our side-by-side experiment brownies below – it’s the same recipe baked at the same temperature and time, just in a different pan!
Read my full Glass vs. Metal Baking Pans post here.
The Malted Milk Powder
The star ingredient in Malted Brownies! I recommend King Arthur Malted Milk Powder. You can also use Nestle Carnation Malted Milk Powder, found in most supermarkets by the canned milk in the baking aisle, or in the tea and coffee aisle. We haven’t tested using chocolate malted milk powder in this recipe.
Can I Skip the Malted Milk Powder?
If you don’t have malted milk powder, give my Brown Butter Brownies a try instead.
Using Powdered Sugar in Brownies
In my experiments for the How to Make Brownies with a Shiny Thin Crust article, I discovered that using powdered sugar in place of granulated sugar creates a beautifully shiny, crinkly crust. The finer texture of powdered sugar dissolves more easily in the batter, giving that perfect finish.
You can use granulated sugar instead (you’ll need 1 1/4 cups or 250 grams), but note that the texture and appearance will be different.
I also suggest avoiding organic powdered sugar. Its thicker consistency will make the already-thick batter difficult to work with. Save that for making ultra velvety Buttercream Frosting instead!
The Cocoa Powder
I recommend using natural (unsweetened) cocoa powder for this recipe to complement the malt for that nostalgic flavor profile. We used Ghirardelli Premium Baking Cocoa Powder and Penzey’s High Fat Natural Cocoa Powder during testing (the Penzey’s makes for ultra moist brownies!). However, since this recipe doesn’t contain a leavener, you can also use Dutch-processed cocoa powder. Just note the brownies will be slightly darker in color and flavor.
Learn more about the difference between Dutch-Processed Cocoa Powder vs. Natural Cocoa Powder here.
Cornstarch in Brownies?
Don’t skip the cornstarch! It’s essential for creating a shiny crust and helps mimic the chewy texture of box mix brownies. I haven’t found a good substitute for cornstarch, but if you experiment, let me know how it goes in the comments below!
Browning the Butter
This adds a fabulous depth of flavor and enhances the texture of these brownies. Don’t worry if you’ve never browned butter before – I’ve included all the easy steps in the recipe below. For some great visuals and more tips, check out my How to Brown Butter post here.
More Recipes You’ll Love:
Malted Brownies
Ingredients
- 1 stick (113 grams) unsalted butter
- 2 cups (250 grams) powdered sugar*
- 2 large eggs plus 1 egg yolk, cold
- 1 ½ teaspoons vanilla extract
- 2/3 cup (57 grams) natural cocoa powder**
- 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour
- 1/3 cup (53 grams) malted milk powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup (85 grams) milk or semisweet chocolate chips
- Flaky sea salt, for finishing, if desired
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.
- In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. Swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping the brown bits into the bowl.
- Using a rubber spatula, add the sugar to the hot browned butter and combine until a thick paste forms. Let cool until barely warm. Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth. Whisk in the cocoa powder. With the spatula, fold in the flour, malt powder, cornstarch, and salt until combined. Stir in the chocolate chips. Batter will be very thick.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 to 33 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook, the brownies will set as they cool. Let cool completely before cutting into squares and sprinkling with sea salt if desired.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled increases fudginess.
Recipe Notes
Photos by Joanie Simon.
Malted Brownie FAQs
How to Prevent Dry, Cakey, or Crumbly Brownies?
Use a digital kitchen scale to ensure precision and prevent accidental overmeasuring, which can cause dry, cakey, or crumbly brownies. If you don’t have a scale, use the spoon-and-level method.
Also, be sure not to overbake your brownies. More on that just below.
How to Tell When Brownies Are Done Baking?
Avoid overbaking brownies. There should be moist crumbs attached to your tester at the end of the baking time. The gooey chocolate chips can make it hard to tell when brownies are done baking, but it’s better to err on the side of underbaking brownies.
Can I Double This Recipe?
Sure – simply double all ingredients and use a light-colored metal 9×13-inch baking pan. You may need to add a couple minutes to the bake time. No other modifications needed.
How to Store Malted Brownies?
Store completely cooled Malted Brownies inside an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
I highly recommend storing and enjoying these brownies chilled – it increases the fudginess factor and makes them such a chewy joy to eat!
How to Freeze Malted Brownies?
Place the entire slab of cooled brownies inside an airtight container and freeze for up to 3 months. Alternatively, wrap individual slices of brownies in plastic wrap and store inside an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving chilled for best results.
I love the rich dark chocolate flavor of these, my husband doesn’t like it though.
My son loves them. None of us taste the malt or notice the brown butter. The texture is awesome, very fudgy. My husband gives them a 3 the 4 comes from me because I really make them for him.
Brownies are spectacular. Pure fudge goodness and a mingling of all the right flavors. Glad I doubled the recipe. Don’t think they will last long. Thank you for the easy to follow recipe. Will make these again for sure.
These were a hit at my weekly coffee get together with friends. I definitely liked them the next morning after they were refrigerated. Definitely a game changer when refrigerated!
Love malt flavor, this brownie recipe sounded perfect. But, I did not taste any malt in the recipe at all. Maybe I should double the malt powder? Also, hoped the browned butter would be an additional bonus, but again, for me, did nothing to add to this recipe except an extra step. Not my favorite brownie recipe. I am obviously missing something because it is well-reviewed, and Handle the Heat baking recipes are usually home runs for me. So clearly, I’m the problem! I will try it again…
Hi,
My 28-year-old son requested an ice cream cake for his birthday. Which Brownie recipe
of yours do you think I should use? I love your recipes. Would it work? I am going to use
Mint N Chip ice cream. Bottom and top layer of Brownie. With some Whipped Cream on
top.
I absolutely love this recipe! I’ve already made it twice, and my husband requested it again for next week!
These brownies really lean into the milk chocolate flavor and are supremely delicious – the batter seemed very thick at first and made me a bit nervous, but they turned out perfect after 32min in convection overnight @350. I tend to prefer dark chocolate flavor in my brownies, but this recipe was a nice change of pace. Would make again!
I made these as soon as i saw the new recipe as I LOVE anything malt. They make a great brownie but I dont really taste the malt. Is it possible to use more malt without affecting the bake?
Thanks for all the great receipes!
Your brownie recipes always hit and I’m sure this one is no different. So anxious to try it out. Could I add walnuts along with the milk chocolate chips though?
Thanks for the compliment, Glin! We haven’t added walnuts to them ourselves, but I don’t see why that wouldn’t work! I’d experiment with 1/4-1/2 cup nuts in addition to the chocolate chips and go from there. Let us know what you think when you give it a try 🙂
Would Ovaltine or Horlicks powder work for the malted milk powder? Or can I substitute it for more cocoa powder? I can’t source malted milk powder but am really interested in trying this recipe as I love chewy brownies. Thanks!
I can’t wait to try these brownies. I love malted milk powder and find the aisle with coffee and chocolate milk powders and syrups in our local grocery.
Try Target! Found some there by the ice cream sundae toppings.
Thank you! I’m based in the UK 😊
Hi Arlene! I’d recommend trying Nestle malted milk powder if you can find it. Otherwise, Horlicks would be a better substitute than Ovaltine, as Ovaltine contains additional ingredients that could have a greater effect on the texture of these brownies. If you can’t find any of those, I wouldn’t recommend adding more cocoa powder as it would significantly alter both the texture and flavor. Instead, you might enjoy our Brown Butter Brownies or our original Chewy Brownies recipe for deliciously chewy brownies 🙂 Let us know how it goes!
Thank you so much! Really helpful 😊
Arlene – I am in the US and one of my favorite import shops has Horlicks. Just be sure to use the one with the darker blue packaging marked “Original Malted Drink”. The lighter blue (“Instant Malted”) won’t taste the same
Thank you!
Absolutely delicious!!! I would have never thought to add malt powder to a brownie recipe. So good!
Your brownies look amazing, Emily! So happy you loved them! 🙂