Brownies are one of my go to dessert. When I can't think of something to bake, brownies are my back up. Yeah I know even amidst all my baking books sometimes nothing inspires me. You know that feeling that I just have to make it. Baking is something that I enjoy doing, it's kind of my 'Me' time, I also love it when my brothers would come down and check on what I'm pitter and pattering about. I actually bake during Saturday nights when the house is all quiet and me with my clumsy hands accidentally banging or dropping my pans, my older sibling B got used to all the noise I'm creating that it doesn't bother him as it used to before. His room is directly above the kitchen where I'm making all sorts of noise. Back to these dark beauties... :D
These are Fudgy Chocolate Chunk Brownies with Malted Chocolate Frosting. Phew! that was quite a mouthful! With a name like that chocolate on top of chocolate what could go wrong? It's actually a win win situation in my book. This lovely beauties are from the upcoming Joy the Baker Cookbook. For those of you who have no idea who Joy is, stumble upon her blog named Joy the Baker. Joy have been entertaining for years! I love reading her blog it has that sunny personality that I like very much.
This brownie recipe captured my attention because it has malt frosting. Chocolate and malt is an excellent combination. Good thing is I have a jar of malt powder stashed away, I've been saving it up for special occasions like this. I'm not fond of semi-sweet chocolates, can you believe that after years and years of wishing that Toll house chips be available readily in our supermarkets. I found out that I don't particularly care for them! I'm currently going crazy about Ghirardelli, I managed to try these during one of my travels. Whenever my family and I goes on vacation I always visit their baking section and supermarket aisle, you'll never know what you'd see. If you love dark chocolates then try this brand, it has this deeper chocolate mouthfeel that I just don't get from using local chocolates and other readily supermarket brands. I find them too sweet kind of like it has more sugar rather than cocoa which in my book is not good. Eating dessert is not a necessity..there I said it..whole heartedly admitted it...however it is an indulges so who would want to indulge in something that doesn't taste good at all? That would be a pity..So buck up..live a little... enjoy life's little pleasures! Like these! :)
FUDGY CHOCOLATE CHUNK BROWNIES WITH MALTED CHOCOLATE FROSTING
Adapted from the Joy the Baker Cookbook
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 6 Tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/4 cups powdered sugar, sifted
- 1 Tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 3 Tablespoons Ovaltine Powder
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease an 8" square baking dish. Line with a piece of parchment paper, forming a cradle. Grease the parchment and lightly flour the parchment and pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate.
- Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk, and vanilla.
- Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated.
- Fold in the chocolate chips.
- Pour batter into prepared pan and bake for 25-30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from oven and cool completely before frosting.
- With an electric mixer, cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.
- Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Sto the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.
- In a small bowl, stir together the cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.
- Spread the frosting evenly on the cooled brownies with a butter knife or offset spatula.
- Refrigerate brownies for 1 hour. Then enjoy!