Malted “Forever” Brownies

I remember seeing “Malted Forever Brownies” featured on the Dessert Person YouTube channel. It looked so delicious, that I immediately made a mental note to try it out. However, everytime I remembered this recipe I also remembered that malted milk powder was required and I would already be pressed for time and couldn't source this ingredient quickly enough.

I finally decided it was time to plan ahead and ordered malted milk powder. It came in a giant tub- I was so excited that I didn't check proportions- but the good news was that I was ready to make multiple batches these brownies.

The recipe comes together so quickly, it's surprising and awesome. Once you melt the chocolate it's just a hop skip and a jump to completing the batter. Just before it goes into the pan, you must whisk the batter vigorously for about 45 seconds to develop the gluten. 

Note: I find gluten development to be a really fascinating part of baking. Develop too much gluten, and you get a pretty dense, disappointing result. Develop too little, and it makes for a very loose batter or dough that falls apart instantly and is missing the satisfying chew that makes the difference between a good baked treat and a great baked treat.

The hardest part of this recipe is that you cannot cut into the brownies after they come out of the oven. They need time to fully cool on the counter and then once they are at room temperature, they go straight into the fridge. After spending some time in the fridge and becoming completely solid, you can take them out to cut them. And then…you wait until they come back up to room temp. Did I lose you? I promise it's worth it. You can see the cross-section of the milk chocolate chunks and the brownies literally melt in your mouth.

These were the most chocolaty, rich, decadent brownies I've ever made. There is so much depth of flavour. And, the 2 tbsp of malted milk powder adds this incredibly creamy dimension.

If this all sounds palatable, but the wait is too difficult, you could ignore the cool down instructions and just scoop them out warm into a dish with some vanilla ice cream.

When it comes to chocolate, there should always be options.