Friday, 13 June 2014

Malted brownies with sea salt

You can tell from the photo just how rich and indulgent these brownies are. They were a little bit more difficult to make than my usual classic fudge brownie. The malt stayed in big chunks when melting the chocolate mixture, so they required a fair amount of attention. The mixture didn't look quite right as I put them in the oven, however there were no complaints. Is there ever where chocolate brownies are concerned? The recipe is from the April edition of Olive Magazine.

Makes approx 15
200g dark chocolate, broken into chunks
100g milk chocolate broken into chunks
250g butter
325g soft light brown sugar
5 tsp malted milk powder of Horlicks
4 large eggs
150g plain flour
50g cocoa powder
a couple of pinches of sea salt flakes
ice cream to serve

Heat the oven to 180ºC and line a 20 x 30cm baking tin with baking parchment. Put the chocolate, butter, sugar and malt powder in a saucepan and gently melt together, stirring occasionally. Lift off the heat and leave for 5 minutes before the next stage.
Beat the egg, one by one, into the chocolate mixture with a wooden spoon. Sieve over the flour and cocoa and stir in. Scrape into the tin and scatter with a couple of pinches of sea salt flakes - just a little. Bake for 30 minutes on a middle shelf, then cool completely before cutting into squares or chill overnight for slightly firmer brownies. Serve with a scoop of ice cream.

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