Malted Mocha Brownies

Last week I set out to make a dense, tasty brownie that wouldn’t be too cakey OR too fudgey…. What resulted were the brownies of my dreams – a little brown butter, a hefty kick of coffee, and a mix of chocolates, which I’ve dubbed my Malted Mocha Brownies.

Malted Mocha Brownies Recipe

Would you believe that I took these pictures 7 days after I first baked them? And they’re still a gooey inside! The secret is Diastatic Malt Powder, which helps baked goods keep fresh a bit longer. If you do a fair amount of baking (especially bread) it’s worth keeping a bag of this on hand. However, if you’re not a regular home baker but still want to make these brownies, just skip the powder by replacing it with more flour, and be sure to enlist a couple helpers to assist in the consumption of these brownies as they’re pretty intense, and best shared in small squares by a horde of chocolate lovers.

Malted Mocha Brownies Recipe

My vote for when you should eat these? Breakfast. The nice coffee flavor starts my day off spectacularly :)
Malted Mocha Brownies Recipe

Here’s a brownie tip: the sign of a potentially great brownie is in the crackly crust on the top. Now, not all brownies with this crust are going to be amazing… However all amazing brownies will have this crust. If you don’t see it, you can be sure it isn’t worth the calories.

Malted Mocha Brownies Recipe

Malted Mocha Brownies
 
Prep time
Cook time
Total time
 
An intense, dense brownie that can be stored in an airtight container for a week, and still taste amazing on Day 7.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1¼ cups all purpose flour
  • ¼ cup diastatic malt powder (can be omitted, just replace with flour)
  • 2 tablespoons dark chocolate cocoa powder, plus extra for dusting
  • ¼ cup hot coffee
  • 10 ounces semisweet chocolate
  • 2 ounces dark chocolate
  • 2 cups granulated sugar
  • ½ tablespoon molasses (or replace 1 cup of granulated sugar with brown sugar)
  • 5 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 cup butter, separated
Instructions
  1. Take ½ cup of the butter and melt it in a small saucepan and allow it to cook until it has just turned brown. Set aside to cool.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Butter a 9x13 inch baking pan and dust with cocoa powder (or use parchment).
  4. In a bowl whisk together the malt powder, cocoa powder, and flour.
  5. In a double boiler or glass/metal bowl set over a simmering pot of water (don't let the water touch the bottom of the bowl), melt together the chocolate, brown butter, and coffee.
  6. Turn off the heat and mix in the sugar and molasses, whisking to combine.
  7. Remove the chocolate mixture to a cool corner of the kitchen and let it come to room temperature.
  8. Once the mixture has cooled, whisk in two eggs, and then follow with the remaining 3, making sure the first batch is entirely incorporated before adding the next.
  9. Stir in the vanilla.
  10. Fold in the flour.
  11. Spread in the prepared pan and bake for 30 minutes, rotating halfway through, removing it once a toothpick inserted in the middle comes out almost clean.

 

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