Malted Milk Brownies

star rating (9) rate this recipe »
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Malted Milk Brownies

star rating (9) rate this recipe »
Published prior to 2008

Malted milk flavors these "blonde" brownies, loaded with nuts and chips and "iced" with melted caramel.

3/4 cup malted milk powder
1 cup firmly packed brown sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 teaspoons vanilla
1/2 cup vegetable oil
1 cup chocolate chips or filled baking chunks
3/4 cup chopped walnuts, pecans or hazelnuts
4 ounces caramel, cut into 1/2 inch cubes, OR 12 caramel candies, each cut in half

In a medium-sized mixing bowl, whisk together the malted milk, sugar, flour, salt and baking powder. Set aside. In a separate bowl, beat together the eggs, vanilla and oil.

Mix the wet ingredients into the dry ingredients thoroughly. Beat just until no lumps remain. Stir in the chocolate chips or chunks and the nuts, reserving 2 tablespoons of the chips for topping.

Spoon the batter into a lightly greased 9-inch square pan. Bake the brownies in a preheated 350°F oven for 20 minutes, then sprinkle the caramels over the top and bake for an additional 10 minutes. Remove the brownies from the oven, and sprinkle them with the remaining chocolate chips. Cool for 1 hour before slicing. Yield: about 16 brownies.

Note: To make chocolate malted milk brownies, reduce the flour to 1 cup and add 1/2 cup natural cocoa.


  • star rating 08/02/2012
  • Cindy from South Dakota
  • These completely fulfilled my hopes of a chewy, moist malted milk brownie. I used your caramel bits, and the caramel topping didn't get too hard, but I was careful not to overcook them, taking the recipe as a guideline only. I would highly recommend this recipe. I think I will try using fewer chocolate chips next time, though. Although I love chocolate, the chips seemed just a bit too much. I might even try white chocolate chips.
  • star rating 08/14/2010
  • nell31 from KAF Community
  • My grandsons and adults, at a recent family get-together, gobbled these up. I used the little caramel balls which I bought at Wal-Mart and they melted perfectly. Definitely a repeater.
  • star rating 06/02/2010
  • Eclair from San Diego
  • They were dry and not very chocolatey. I'm sorry you had trouble with this recipe. Give our Baker's Hot line a call 802-649-3717, and we would be glad to trouble shoot with you. Mary@KAF
  • star rating 02/11/2010
  • Susan from NJ
  • I made the cocoa version and it was good, but not out of this world. Instead of chocolate chips, I chopped up all of the leftover white, milk, semi and bittersweet chocolate I had in the refrigerator and used that. I also made some homemade caramel that I poured on top when I took the brownies out of the oven. This worked well. I kind of swirled the caramel with the various chocolate pieces and it looked really pretty.
  • star rating 12/11/2009
  • Muffin from Hillsborough, NC
  • I enjoyed these brownies. I think I solved the hard caramel issue. I melted the caremels and that made all the difference in the world. No hard pieces of caramel and easy to cut. This one is a keeper!!!!
  • star rating 08/07/2009
  • JR from Newport RI
  • Oh my goodness! These are so good. I made mine with KAF malted milk powder and yes, it made a difference. I also used 1 cup of whole wheat flour. I had purchased the malted milk for pancakes and milk shakes but when I saw this recipe on the back of the package I had to try it.
  • star rating 03/14/2009
  • Liane from Arlington
  • Quite possibly the perfect use for my grandmother's famous Christmas caramels. We had exactly 12 left over from the holidays, and the recipe was the best with them cut into wee pieces. I had the malt powder from KAF and I used their Princess cake and cookie flavor in here instead of the vanilla - it added that special touch. Yum!
  • star rating 01/27/2009
  • Virginia from Williams Junction, Arkansas
  • The brownies were moist, rich, and soft with a wonderful flavor. This would be an absolutely perfect recipe, except for the melted caramel on top. I am glad I cut the brownies while they were still warm, because it would have been impossible to not have a smashed jagged mess if I had waited until they cooled because of the caramel. I used caramel candies, but I think block caramel is just as hard. The caramel is hard and chewy, and tears the brownie apart while trying to eat it. I would like a homemade, softer caramel to top the brownies, as the caramel flavor is exquisite on them.
  • star rating 01/15/2009
  • Beth from Minnesota
  • I used Horlick's (British) malt powder and Guittard chocolate chips. I doubled the salt to 1/2 tsp. The "brownies" (really blondies) were moist, but heavy, and the flavor was dull, not very malty at all. I would not make these again.