Chocolate Malt Brownies

Two things were in my mind when I came up with these brownies:  1. Father’s Day and 2. Homemade Vanilla Ice Cream.  I actually made these a couple of weeks ago for a Memorial Day get together with my family and because I knew my parents would be making and bringing their famous homemade vanilla ice cream to the dinner, I wanted something super chocolate and decadent to go with it.  And I knew Father’s Day was around the corner and what dad doesn’t love chocolate??  I don’t know any.

I didn’t do much searching before I came across a recipe from Betty Crocker for Milk Chocolate Malt Brownies.  I rarely search for something online and choose the first thing that pops up but with these I thought, why not?  I didn’t want to spend hours looking for what I thought might be the “perfect” recipe and it’s Betty Crocker…how can you go wrong?  Of course I made a couple of minor changes and topped my brownies with a super decadent dark chocolate malt frosting.  If you’re thinking, “Wow Sarah, these sound rich and ridiculously good”…yes, you’d be right.  They are ridiculously good.  A little goes a long way, trust me.  And I will tell you the longer these set, the softer/better they become.  Although the malt balls on top do get chewy…but I kind of like ’em like that.

These are great for your dad, your uncle, grandpa, brother, nephew…whoever you know and love who also happens to be a dad!  Nothing says love and thanks like homemade brownies!

Chocolate Malt Brownies
 
Ingredients
Chocolate Malt Brownies
  • 12 oz. Semi-Sweet Chocolate Chips
  • ½ c. (1 stick) Unsalted Butter
  • 1 T. Instant Coffee Granules
  • ¾ c. Light Brown Sugar
  • 1 T. Pure Vanilla Extract
  • 3 Large Eggs
  • 1¾ c. All-Purpose Flour
  • ½ c. Malted Milk Powder (plain, NOT chocolate)
  • ½ t. Baking Powder
  • ¼ t. Salt
Chocolate Malt Frosting*
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 4 c. Powdered Sugar
  • 6 T. Whole Milk or Heavy Whipping Cream
  • 2 T. Pure Vanilla Extract
  • ½ c. Unsweetened Cocoa
  • 1½ c. Malted Milk Powder (plain, NOT chocolate)
  • 5 oz. Whoppers or other Malted Milk Balls, coarsely chopped
Instructions
For the Brownies
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. Melt the chocolate chips, butter and instant coffee granules in a large bowl in the microwave at 20 second intervals, stirring between each until the mixture is completely melted and smooth. Whisk in the sugar and allow the mixture to cool slightly. Whisk in the eggs, one at a time and then the vanilla.
  3. In a medium bowl, whisk together the flour, malted milk powder, baking powder and salt and gently fold into the chocolate mixture, just until there are no white streaks and the flour mixture is incorporated. Pour into the pan and bake for 25-30 minutes or until a tester inserted in the middle comes out clean. Allow to cool completely on a wire rack.
For the Chocolate Malt Frosting
  1. Beat the butter at medium speed until smooth. Slowly beat 2 cups of the powdered sugar until thoroughly incorporated. Beat in 3 tablespoons of the milk or heavy whipping cream and the vanilla. Beat in the rest of the powdered sugar and milk/heavy whipping cream. Beat in the cocoa and malted milk powder at low speed and then beat on medium speed for 3 minutes until creamy and smooth. Spread frosting over cooled brownies and sprinkle with chopped Whoppers or other malted milk balls.
Notes
Makes 12-15 brownies. *This makes a very thick layer of frosting so if you'd prefer less, I'd suggest making half of the frosting recipe.

 

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Champagne Soaked Peach Sauce

Guess what is showing up at our local farmer’s market right now?  Peaches!  Beautiful, soft, juicy peaches.  This past Saturday I arrived at our local farmer’s market, Farmer’s Market of the Ozarks, at exactly 7:30 a.m. (yes, this is when they open and quite a few people had already beat me there!) to be sure I could get my hands on some before the crowds arrived.  I made a beeline to the booth that had them and happily paid for my peck of peaches.  I also managed to score some strawberries but barely, there were only a couple of pints left!

So I got what I came for and headed back to my kitchen…I had a plan for these peaches that involved champagne, brown sugar and lots of spices.  I could hardly wait to get started.  What resulted was one of the most delicious ice cream sauces I have ever tasted.  My kitchen smelled like a cross between Christmas from all the spices in the sauce and summer from the orange zest and peaches.  Pure. Heaven.  If you are a fan of peach pie, this will remind you of just that…but without the crust!  It is decadent and delicious over vanilla ice cream, especially homemade vanilla ice cream, which is exactly how we enjoyed it this past weekend.  Next week I’ll have another recipe that involves this peach sauce that is OUT OF THIS WORLD.  Stay tuned!

Champagne Soaked Peach Sauce
 
Ingredients
  • 2 c. Champagne (I used a Spumante)
  • 1½ c. Light Brown Sugar
  • ½ t. Cinnamon
  • ½ t. Nutmeg
  • ¼ t. Ground Ginger
  • 3 t. Cornstarch, divided
  • Zest of one Large Orange, finely chopped
  • 4 c. Sliced Peaches
Instructions
  1. In a small saucepan, bring the champagne, brown sugar, spices and 1 t. cornstarch to a boil over medium-high heat. Reduce heat and simmer until thickened, about 15 minutes. Add orange zest and let cool completely.
  2. Place peaches in a shallow dish and pour the sauce over the peaches. Refrigerate overnight. Remove the peaches the next day and place in a bowl. Pour the sauce in a small saucepan again, whisk in 2 t. cornstarch and bring to a boil over medium-high. Reduce heat and simmer for 25 minutes. Cool completely. Sauce will thicken as it cools (mine was VERY thick after being in my refrigerator overnight).
  3. Serve sauce over ice cream with reserved peaches.
Notes
Serves 12-15.

 

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