Recipe by Courtly
This comes from a Good Houskeeping magazine from September 1991! Sounds good! Enjoy!
Top Review by Jo C
I made the recipe with the ingredients described (no substitutions), despite thinking that 1 oz isn't a lot of chocolate for a brownie. I was right - in the finished product you wouldn't know it was there. This was fine as a cake (pecans being the strongest flavour), but it didn't have the texture of a brownie. I don't usually put toppings on brownies because they just don't need it, but I did for this one out of curiosity (and because I love malt flavour), but it was too sweet for my taste. My teeth are still aching!
- 1 ounce unsweetened chocolate
- 1⁄2 cup butter
- 3⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 2 eggs
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup instant malted milk powder
- 1⁄4 cup chopped pecans
Malted Milk Glaze
- 2 tablespoons butter, softened
- 1⁄4 cup instant malted milk powder
- 1 dash salt
- 1 cup confectioners' sugar
- 1 -2 tablespoon milk
Directions See How It's Made
- Preheat oven to 350.
- Melt chocolate in a saucepan or a double boiler over simmering water.
- Remove from heat and set aside.
- Cream butter.
- Add the sugar and the vanilla.
- Beat in the eggs.
- Blend in melted chocolate.
- Sift flour, baking powder, salt, and malted milk powder.
- Add to chocolate mixture, stirring well.
- Fold in nuts.
- Pour batter into a greased and floured 8 inch square pan.
- Bake for 25 to 30 minutes.
- Remove from oven while brownies are still moist.
- Spread Malted-Milk Glaze over brownies.
- Malted Milk Glaze:.
- Cream together butter, malted milk powder, salt, sugar and 1 T.
- of milk.
- Stir in remaining milk, as necessary, for spreading consistency.