My post this week has been inspired by a recipe that caught my eye on The Little Loaf blog for chocolate fudge brownie bites. This recipe got me thinking . . . I had recently purchased a tin of malt extract by mistake, meaning to buy malt powder. When I opened the tin I encountered a sticky dark syrup, very similar to golden syrup. I love choc malt flavoured things including choc malt milkshakes and maltesers, so thought choc malt brownies would be a hit.
I used a square muffin tray to make my brownies, you could use any muffin or cupcake tray you have available, or you could make one large lamington / baking tray as brownies are traditionally made. If making one large tray or brownies in a mini-muffin tray you may need to adjust the cooking time. Make sure you spray your muffin tray very well, my first batch got stuck and weren’t coming out intact for anybody. I ended up with brownie tops (similar to muffin tops) and had to scrape the remaining sticky brownie out. Pistachios are optional, I baked some with, some without.
Choc malt brownies
Makes 12 brownies
- 200g dark chocolate
- 75g butter
- 3 tablespoons malt extract
- 1 teaspoon vanilla extract
- 3 eggs
- 175g raw sugar
- 1 tablespoon coca powder
- 75g plain flour
- generous pinch of salt
- Cooking spray oil to grease muffin pan
- 100g of pistachios (optional)
- Add chocolate, butter and malt extract to a heat proof bowl.
- Place the bowl over a saucepan of hot water so that the bowl is not touching the hot water but is suspended above it.
- Stir the mixture occasionally until the chocolate and butter are melted and everything is incorporated.
- Allow the chocolate mixture to cool slightly, so that you don’t end up with cooked eggs when you add them to the bowl.
- Heat oven to 170°C.
- Grease your muffin tray.
- Sift the coca powder and flour into the blow.
- Add the salt, sugar, vanilla and eggs.
- Stir to combine everything.
- Spoon the mixture into your muffin pan.
- Top half of your brownies with pistachios (if using).
- Cook your brownies for approximately 25 minutes, they should spring back when you touch the middle of a brownie but still be a bit sqwidgy.
- Remove brownies from the oven and cool in the tray.
- Once your brownies are cool, they are ready to serve or store in an air-tight container. Enjoy.
What is your favourite chocolate recipe? Has this post inspired any new ideas?