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  1. Preheat the oven to 350°F. Lightly grease a 9" square pan and set it aside.

  2. In a medium-sized mixing bowl, whisk together the malted milk, sugar, flour, salt and baking powder. Set aside.

  3. In a separate bowl, beat together the eggs, vanilla and oil.

  4. Mix the wet ingredients into the dry ingredients thoroughly. Beat just until no lumps remain.

  5. Stir in the chocolate chips (or chopped malted milk balls) and the nuts, reserving 2 tablespoons of the chips or chopped candies for the topping.

  6. Spoon the batter into the prepared pan. Bake the brownies for 20 minutes, then sprinkle the cut caramel over the top and bake for an additional 10 minutes. If you've used store-bought individual caramels, prepare them by gently heating them with 1 tablespoon cream (in a double boiler or in the microwave) until they're soft; stir until smooth. Drizzle this melted caramel over the brownies and bake for an additional 10 minutes.  

  7. Remove the brownies from the oven, and sprinkle them with the remaining chocolate chips or chopped candies. Feel free to increase the amount of chips or candies for a more decadent treat. Cool for 1 hour before slicing.

  8. Store covered for up to 5 days at room temperature, or freeze for up to a month.

Tips from our Bakers

  • To make chocolate malted milk brownies, reduce the flour to 1 cup (4 1/4 ounces, 120g) and add 1/2 cup natural cocoa (1 1/2 ounces, 43g).
  • This recipe is designed to bake in a metal pan. If you're using a glass or stoneware pan expect your baking time to be longer, perhaps significantly so.