Malted “Forever” Brownies

Malted “Forever” Brownies#

Original recipe: Claire Saffitz

1 8 x 8 inch pan (20 x 20 cm)

Ingredients#

  • Butter for the pan

  • 1/4 cup Dutch process coca powder (20g)

  • 5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped

  • 6 tablespoons unsalted butter (85g), cut into pieces

  • 1/4 cup neutral oil, such as vegetable or grapeseed (56g)

  • 1/2 cup granulated sugar (100g)

  • 1/2 cup packed dark or light brown sugar (100g)

  • 1 large egg (50g)

  • 2 large egg yolks (32g)

  • 1 1/2 teaspoons vanilla extract

  • 3/4 cup all-purpose flour (100g)

  • 2 tablespoons malted milk powder (18g) (optional)

  • 1 teaspoon kosher salt (3g)

  • 170g milk chocolate, coarsely chopped (200g works)

Preparation#

  1. Preheat the oven to 176C (350F). If the pan is glass, lower to 160C, unless the pan bottom is smaller than 8x8 inch, resulting in thicker batter

  2. Line the pan with aluminum foil and butter the lining

  3. Bloom the cocoa in hot water(quarter cup)

  4. Add the semisweet chocolate and oil to the coca

  5. Add 6 table spoons of butter and melt the mixture in a bain mairie.

  6. Add sugars and whisk them well for a shiny crackled top, add eggs and vanilla#. Add kosher salt and milk powder, add flour and work the batter for 45 secs

  7. Bake for 25-30 mins, take out, cool and fridge for 1hr

Makes/Notes#

  1. Made one in April 2021.

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