These brownies are super chewy and fudgy with the addition of malted milk powder and allowing them to set in the fridge after baking. If you don’t have a nonstick pan, you can line your pan with parchment paper. They have a rich dark chocolate flavor which is best enjoyed with ice cream in my opinion. They store well in your fridge as well.
Yield 16 squares
- ¼ cup cocoa powder
- 5 ounces semisweet chocolate chips or chopped
- 6 tablespoons unsalted butter
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour (3.5 oz / 100g)
- 1/4 cup malted milk powder
- 1 teaspoon salt
- 1 cup milk chocolate large chips
Preheat the oven to 350°F. Spray a non-stick 8 x 8 pan with cooking spray. Whisk cocoa powder with a couple of tablespoons of boiling water to smooth any clumps. In a small pan, melt semisweet chocolate, butter and oil over low heat until mixture is smooth. Remove from heat and allow to cool.
In a medium bowl, whisk the sugars, eggs and vanilla, then add the lukewarm chocolate mixture and cocoa. Next whisk together flour, salt and malted powder. Add the dry ingredients to the chocolate mixture and whisk until everything is incorporated. Fold in milk chocolate chunks and transfer mixture to prepared pan.
Bake for about 25-30 minutes in center rack of your oven until shiny and puffed and they lightly spring back to the touch. Remove from oven and allow to cool completely on a rack (45 min or so) and then transfer to the fridge for at least 30 minutes. Cut the brownies in squares with a sharp knife (the first one may be the hardest to remove) and serve with your favorite ice cream enjoy!