Malted chocolate brownies
When I’m developing and testing recipes, things sometimes come together so easily, almost effortlessly. It’s as though an idea pops, fully formed, out of my head onto a cake plate…and then inevitably into my mouth.
The process for creating these Malted Chocolate Brownies was not like that. In fact, this little old recipe has been quite a long time in the making.
When I started my blog earlier this year, one of the first flavour combinations I wanted to tackle was chocolate and malt. For me, there’s something so comforting and homely about it. At the risk of turning this blog post into a Nicholas Sparks novel, I think it reminds me of long hot summers spent swimming and grazing on treats from the pool canteen.
Anyway, my first attempt at a chocolate malt cake was pretty good. It turned out like a fairly decadent chocolate layer cake. I was pretty happy with it and even when as far as photographing it. Exhibit A:
However, on reflection, I decided that the brownie-like texture and the vibrant green colour did not quite work with the indulgent nature of the cake. It was like Carlton Banks trying to be ‘hip’ and ‘with’.
After preparations A through G were a complete failure, I decided to change my approach. I started to think about what my eight-year-old, milo guzzling, pool going self would have wanted in a chocolate malt cake. Answer: fairy floss and sprinkles.
While these brownies are certainly ‘fun’, they are not overly sweet or decadent. In my opinion, they would not be out of place at a kids party or at an office morning tea attended by nostalgic middle aged people.
Makes 12 brownies
Malted chocolate brownie
290 grams of plain flour
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
50 grams of milo or other chocolate malt powder
115 grams of unsalted butter (softened)
270 grams of caster sugar
115 grams of dark chocolate
1 teaspoon of vanilla bean paste
2 large eggs
360 millilitres of whole milk
Swiss meringue buttercream
260 grams of caster sugar
150 grams of egg whites
375 grams of unsalted butter (softened)
Green gel food colouring
Green fairy floss
Make the malted chocolate brownie
- Preheat your oven to 180C
- Grease a mini cake tin.
- Add the butter, sugar and dark chocolate to a heavy based saucepan. Melt over a gentle heat. Set aside to cool.
- In a medium bowl, sift the flour, baking soda, baking powder and salt. Add the Milo.
- Add the eggs, chocolate mixture and milk to the dry ingredients and combine well.
- Evenly divide the brownie batter between the prepared tin.
- Bake for 20 to 25 minutes. The brownies should remain a little fudgy inside. Set aside to cool.
Make the swiss meringue buttercream
- Combine the sugar and egg whites in the bowl of a stand mixer.
- Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
- Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
- Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
- Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
- Once all the butter is combined and the mixture is smooth, add the vanilla bean paste and green food colouring to create the desired shade.
Assemble the malted chocolate brownies
- Add the buttercream to a piping bag fitted with a Russian ruffle tip.
- Once the cakes are completely cooled, pipe the buttercream on in a ruffle. Finish with green fairy floss and pink sprinkles.