Malted Milk Ball Brownie Triangles Recipe: Crispy Chocolate Bars

Malted Milk Ball Brownie Triangles

Makes 32 brownie triangles

Ingredients:

• 1 box chocolate brownie mix (I used Ghirardelli double chocolate)
• 3–4 tbsp malted milk powder (I like Hoosier Hill Farm)
• 3 tbsp unsweetened cocoa powder (I use Ghirardelli)
• 1/4 cup Egg Beaters or a similar liquid egg product
• 3 tbsp unsalted butter, melted and cooled
• 1 1/2 tsp vanilla extract
• 1/4 cup water, or until batter reaches the consistency of brownie batter
• 1/2 heaping cup malted milk balls, cut into small and medium chunks
• Powdered sugar for garnish (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Spray a 13 x 9-inch baking pan with cooking spray and set aside.
2. In a large bowl, whisk together the brownie mix, malted milk powder, and cocoa powder, breaking up any lumps.
3. Add the Egg Beaters, melted butter, vanilla, and water. Switch to a rubber spatula and mix thoroughly, scraping the bottom of the bowl so all dry ingredients are incorporated.
4. Pour the batter into the prepared pan and smooth the top evenly.
5. Scatter half of the chopped malted milk balls across the batter. Use a knife to gently swirl them into the top, being careful not to stir them down to the bottom.
6. Bake on the middle rack for 22–28 minutes. Avoid overbaking; you want the brownies moist.
7. After about 10 minutes of baking, open the oven, pull the rack out slightly, and carefully sprinkle the remaining milk ball pieces across the top. Rotate the pan and return it to finish baking.
8. A toothpick or wooden skewer inserted in the center should come out with moist crumbs when they’re done.
9. Cool to room temperature. Cut into 16 squares, then slice each square diagonally to make 32 triangles. A plastic knife works well for cleaner edges.