Description

These Malted Espresso Brownies combine rich, fudgy chocolate with a unique malted flavor and a hint of espresso for a delightful twist on a classic treat. Perfectly balanced with a velvety texture and baked to perfection, these brownies are an indulgent dessert for chocolate lovers seeking something special.

Ingredients

Scale

Chocolate Mixture

½ cup unsalted butter
½ cup semi-sweet chocolate chips
½ cup cocoa powder
¼ cup malted milk powder
1 tablespoon espresso powder

Wet Ingredients

2 eggs
1 cup granulated sugar
1 tablespoon vanilla extract or paste

Dry Ingredients

⅓ cup all-purpose flour
¾ teaspoon fine sea salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray an 8-inch square baking pan with cooking spray and line it with parchment paper, allowing some overhang for easy removal of the brownies.
Melt Butter and Chocolate: In a medium microwave-safe bowl, combine ½ cup unsalted butter and ½ cup semi-sweet chocolate chips. Heat in 30-second intervals, stirring between each until fully melted and smooth. Alternatively, use a double boiler for this step.
Add Powders to Chocolate Mixture: Stir in ½ cup cocoa powder, ¼ cup malted milk powder, and 1 tablespoon espresso powder until well combined. Set this mixture aside.
Whip Eggs and Sugar: In a large mixing bowl, add 2 eggs, 1 cup granulated sugar, and 1 tablespoon vanilla extract or paste. Using an electric mixer, whip on medium-high speed for 3 to 5 minutes until the mixture becomes light yellow and fluffy.
Combine Wet Ingredients: Gradually mix the chocolate mixture into the whipped eggs and sugar until fully incorporated.
Incorporate Dry Ingredients: Gently fold in ⅓ cup all-purpose flour and ¾ teaspoon fine sea salt, stirring just until no dry spots remain. Be careful not to overmix to keep the brownies tender.
Transfer Batter and Bake: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Cool and Serve: Remove the brownies from the oven and let them cool in the pan for about one hour before lifting out using the parchment edges. Cut into squares and enjoy!

Notes

For thicker, taller brownies, double the recipe and bake in one pan. Note that this will increase the baking time.
The espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
Use parchment paper to easily lift the brownies out of the pan without sticking.
Do not overbake; brownies should be moist inside with a few crumbs on a toothpick.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownies, malted milk, espresso, chocolate dessert, fudgy brownies, homemade brownies