Malted triple chocolate brownies recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill.To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the base, put the malted milk balls in a bag or food processor, then either bash or blend to a breadcrumb-like consistency. Transfer to a bowl with the melted butter and mix until it resembles wet sand. Tip this mixture into the tin and flatten with the back of a mug. Transfer to the fridge to set while you make the brownie. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. To make the brownie, put the dark and milk chocolate into a large, heatproof mixing bowl and set aside. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Put the butter into a large saucepan and place over a low heat until melted. Stir the butter over the heat, allowing it to froth vigorously, until you start to see light brown solids form at the bottom of the pan. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Remove the brown butter from the heat and immediately pour over the chocolate, making sure to include all the brown solids from the bottom of the pan. Leave the chocolate to stand for 30 seconds, then slowly mix until smooth and homogenous. Add the sugar and mix to combine. Set aside to cool. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Combine the flour, cocoa powder, malted milk powder and salt in a separate bowl. Remove 1 tablespoon of the mixture and transfer to a new bowl, along with the leftover Christmas chocolate. Toss until the chocolate chunks are coated. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Once the wet chocolate and butter mixture is cool to the touch, whisk in the eggs one at a time until smooth. Add the flour mixture to the wet batter in three parts, folding gently until no flour pockets remain. Finally, fold through the chocolate chunks until combined. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. Pour the batter over the set biscuit base and flatten out. Bake in the oven for 30 minutes until firm around the edges with a slight wobble in the centre. Leave to cool completely in the tin, then transfer to the fridge to chill. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. To make the ganache, put the double cream and malted milk powder into a small saucepan over a low heat, then heat gently until steaming but not boiling. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no streaks remain. Pour this over the brownie and flatten out. Leave to set in the fridge for 1–2 hours, or ideally overnight. Slice into 16 squares to serve. Slice into 16 squares to serve.