Fudgy brownies are soft and chewy with loads of chocolate chunks inside. Crushed chocolate malted milk eggs make these perfect for an Easter treat!
Spring is finally here, which feels like a huge sigh of relief! The camellia tree in my yard is filled with pink blooms. Things are generally 100% more colorful – not only the landscape but also the things I’m baking.
Even a pan of brownies can look springy with the right touch! These malted brownies are super fudgy and I could not resist loading them up with crushed malted milk eggs. No Easter basket is complete without those speckled treats. They make a pretty, colorful topping and add some crunch.
I used colorful Whoppers Robin Eggs, But there are a few different brands on the market, such as Brach’s. Grocery stores everywhere have them stocked right now for Easter basket fillers. Or you can order a couple of bags here.
The brownie recipe is adapted from an excellent Epicurious recipe. It has a few steps but the end result is well worth it. Honestly, I don’t know if there’s a fudgier brownie in existence!
After the brownies are baked and chilled, drizzle them with melted white chocolate and immediately pour on the chopped malted milk eggs. The chocolate holds all the candy pieces on when it sets.
This recipe has just a little malted milk in the batter that rounds out the deep chocolate notes. Each bite has a little something different – chewy, chunky, and crunchy. I think these are so festive for Easter and there’s no tedious decorating. I used a little craft hammer to smash the malted milk eggs in a zip-top bag. Or you could use a rolling pin! So easy!
Chocolate Chunk Malted Milk Brownies
These are rich! I cut them into 12 squares, but smaller squares will still satisfy a big sweet tooth.
- 1/4 cup 20g cocoa powder
- 1/4 cup 60 ml boiling water
- 5 oz. 142g semisweet chocolate chips
- 6 tablespoons 85g unsalted butter, cubed
- 1/4 cup 56g vegetable oil
- 1/2 cup 100g granulated sugar
- 1/2 cup 105g packed brown sugar
- 1 large egg
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 3/4 cup 100g all-purpose flour
- 2 tablespoons malted milk powder
- 1 teaspoon kosher salt
- 6 ounces 1 cup milk chocolate, coarsely chopped
- 3 oz. melted white chocolate
- 2/3 cup chocolate malted milk eggs crushed (such as Whopper’s Robin’s Eggs)
Preheat the oven to 350°F. Line an 8×8-inch square baking pan with 2 sheets of foil, crossing the sheets one over the other, allowing each strips of foil to overhang the sides of the pan. Press the foil into the corners and up the side. Lightly grease the foil with butter or cooking spray and set aside.
Whisk the cocoa powder in 1/4 cup boiling water in a large heatproof bowl until smooth. Add the semi-sweet chocolate, butter, and oil to the bowl with the cocoa powder mixture.
Fill a medium saucepan with 1” of water, and bring to the water to a simmer (not boiling) over medium heat on the stovetop. Place the bowl with the ingredients in it on top of the saucepan, making sure the bottom of the bowl isn’t touching the water. Allow the rising heat from the water to gently warm the mixture, stirring occasionally until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the pan and let cool until lukewarm.
Whisk the sugars into the melted chocolate mixture. Add the egg, egg yolks, and vanilla, and whisk vigorously until the mixture is very thick, smooth, and glossy. Add the flour, milk powder and salt. Whisk together until everything is combined, then whisk vigorously until the batter is very thick, about 45 seconds. Fold the chopped milk chocolate into the batter with a flexible spatula.
Scrape the batter into the prepared pan, spreading in an even layer all the way into the corners. Bake 25-30 minutes, until the surface of the brownies is shiny and crackled. The brownie will still be a little soft in the center. Allow the brownies to cool in the pan about 1 hour. Refrigerate for one hour.
Lift the brownie from the pans using the ends of the foil and place on a large piece of parchment or foil. Transfer the melted white chocolate to a zip-top bag with the corner snipped. (Or use a disposable piping bag.) Drizzle white chocolate over the brownie block and immediately top with crushed malted milk eggs. Let stand 10 minutes until set. Cut brownie into 12 to 16 squares.
This recipe was adapted from the Epicurious recipe “Malted Forever Brownies” by Claire Saffitz.