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!


  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

  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

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

  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

  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!