|4.9028573 (9)||rate this recipe »|
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
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.