Malted Espresso Brownies

No ratings yet

These crinkle top malted espresso brownies are incredibly easy to make, with perfectly chewy edges and fudgy centers. This recipe is a level up from regular brownies, only requiring the addition of two simple ingredients: malted milk powder and espresso powder.

Prep Time15

Cook Time25

Chill time1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: malted espresso brownies

Calories: 162kcal

Author: Bianca Fernandez

Equipment

Kitchen scale or measuring cups
Measuring spoons
medium microwave-safe bowl
large mixing bowl
silicone spatula
electric whisk
8-inch square pan
Parchment Paper

Ingredients

Wet ingredients:

½ cup unsalted butter
½ cup chocolate chips I used semi-sweet
½ cup cocoa powder
¼ cup malted milk powder
1 tablespoon espresso powder
2 eggs
1 cup granulated sugar
1 tablespoon vanilla paste or extract

Dry ingredients:

⅓ cup all-purpose flour
¾ teaspoon fine sea salt

US Customary - Metric

Get Recipe Ingredients

Instructions

Note: Want a much thicker, taller brownie? Double the recipe by hitting the 2x button above, and bake it all in one pan! Keep in mind that baking time will be longer.
Preheat oven to 350°F/177°C. Spray and line 8-inch square pan with parchment paper.
In a medium microwave-safe bowl, heat ½ cup unsalted butter and ½ cup chocolate chips in 30-second intervals, stirring in between. This may take between 1-3 minutes total.
Note: You can alternatively use a double-boiler.
Stir in ½ cup cocoa powder, ¼ cup malted milk powder, and 1 tablespoon espresso powder until combined. Set chocolate mixture aside while you whip the eggs and sugar.
In a large mixing bowl, add 2 eggs, 1 cup granulated sugar, and 1 tablespoon vanilla. Whip on medium-high speed for 3-5 minutes, or until mixture is a light shade of yellow.
Whip in chocolate mixture until combined.
Gently stir in ⅓ cup all-purpose flour and ¾ teaspoon fine sea salt, just until no dry spots remain. Transfer malted espresso brownie batter into baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven. Let cool in pan for about an hour before cutting, and enjoy!

Video

Notes

Baking tip:

Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

Storage:

Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.

Nutrition