A brownie recipe in honor of English Inventer, William Horlick, who invented malted milk in 1883. These delicious brownies were found in Esther Brody's "The 250 BEST Brownies, Bars & Squares" Cookbook. For an added treat, chop malted milk balls or a malted milk chocolate bar into pieces and sprinkle over the top.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 semi-sweet chocolate baking squares (one ounce each)
- 2 unsweetened chocolate squares (one ounce each)
- 3⁄4 cup butter or 3⁄4 cup margarine
- 4 large eggs, beaten
- 1 1⁄2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3⁄4 cup unsweetened instant malted milk powder
- 3 tablespoons butter or 3 tablespoons margarine, softened
- 1 cup confectioners' sugar, sifted
- Preheat oven to 350°.
- In a bowl mix together flour, baking powder and salt.
- In a saucepan over low heat, melt chocolates and butter stirring constantly, until smooth, Remove from heat and set aside to cool slightly.
- When mixture has cooled stir in sugar. Add eggs and vanilla and beat until blended. Blend in flour mixture.
- Spread batter evenly in prepared 9 x 13-inch cake pan.
- Bake in preheated oven for 25 to 30 minutes, until tester inserted in the center comes out clean. Place pan on a rack to cool completely.
- Topping-In a bowl combine milk, vanilla and malted mild powder until blended.
- In another bowl, cream butter. Gradually add confectioner’s sugar, alternately with milk mixture, beating well after each addition until mixture is smooth and spreadable.
- Spread evenly over cooled brownies. When topping is firm, cut into squares.