Tuesday, September 13, 2011

Malted Milk~Bittersweet Brownie Bites


I love fudgy brownies, but I prefer the ends when I bake a batch.  I've tried several pans, but I think I've finally found the answer to my prayers--Williams-Sonoma Brownie Bite Pan!  This 20-well pan is perfect for that miniature bite when we need a chocolate-fix during the day.

Brownies are one of the most popular snacks made in the United States, introduced by a chef in Chicago's Palmer House Hotel in the late nineteenth century.  However, just like the Hatfields and McCoys, there has always been a feud as to what texture brownies should be--fudgy or cakey.  Either way, they make for the perfect snack in lunch boxes for your kids or when you need a lift with a cup of coffee, big glass of milk, or even a glass of wine.

I decided to add malted milk powder and chopped malted milk balls to my batter, but this basic brownie recipe could be dressed up with white chocolate chips/mint flavoring, bittersweet chips/espresso, or if you're a "nut," try chopped pecans, walnuts, or even macadamia nuts.  My Sis makes brownies and adds a white chocolate Reese's peanut butter cut in the middle and I'm thinking, since Reese's now makes a miniature peanut butter cup, that maybe my next experiment!

Malted Milk~Bittersweet Brownie Bites
1/2 cup (1 stick) unsalted butter, cut into pieces
4 oz. bittersweet chocolate, chopped or use chips
Over a double boiler, melt the butter and chocolate together.  Set aside to cool.

2 large eggs
1 cup granulated sugar
2 tsp. vanilla extract
1/4 cup Dutch processed cocoa (I used Cocoa Rouge 
1/2 cup King Arthur all-purpose flour
1/4 cup Malted Milk powder 
1/2 tsp. baking powder
1/2 tsp. Kosher salt
3/4 cup chopped Malted Milk balls

Preheat oven 350F-degrees.  Lightly spray baking pan with a non-stick spray.
In a large bowl, using a whisk, beat eggs, then, gradually add the sugar and whisk until light yellow in color.  Add the vanilla and whisk again.  Add the cooled melted chocolate/butter mixture and whisk to combine.

Switch to a spatula and add the dry ingredients, stirring to fully incorporate.  Stir in the chopped malted milk balls.

Use a 2-tablespoon scoop to distribute the batter between the 20-well pan.

Bake 20-25 minutes or until a toothpick inserted in the center comes out cleanly.  Transfer pan to a rack and cool completely.  Use a small off-set spatula to gently pop out the bites.  Makes 20!


What better way to add a surprise to your children in their lunch box or to have a snack when they come home to tell you about their day.  And, this would even be a great way to let them bake with you and maybe divide up the batter between them, they can add their own favorite additions.  Enjoy!

5 comments:

  1. Oh boy! A new pan!! I love the ends too!! Actually, I use the miniature white chocolate Reese's cups when I make brownies. I bake the brownies in muffin cups and when they are about two minutes from being done, I press a miniature cup in the middle, and then finish baking. (I've used both white and the original chocolate peanut butter Reese's and prefer the white chololate.) Love & Hugs, Barb

    ReplyDelete
  2. Hello my dear friend Susan

    I just love brownies! These look scrumptious...

    Sending all my love...I hope you are enjoying your Autumn Season. How is the little King doing? Do let me know.

    Love you
    Suzanne
    XXX

    ReplyDelete
  3. I love malt I will have to give these a try, cute pan.

    ReplyDelete
  4. Hi there Susan, I'm not a chocolate person but I did like malted balls as a child. Maybe I should give this recipe a try. thanks,
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

    ReplyDelete
  5. Oh my, Susan! I almost passed out when I read this one. I also am an "end lover," and the addition of adding the malted milk balls? Brilliant!

    ReplyDelete