Malted Brownies

• 1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
• 1 cup all-purpose flour, plus more for the pan
• 10 ounces semisweet chocolate, coarsely chopped
• 1 cup (about 4 1/2 ounces) malted milk powder
• 1 cup (about 4 ounces) malt balls, coarsely crushed
• 1 1/2 cups packed light-brown sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract

1. Preheat the oven to 350F.
2. Butter and lightly flour a 9 x 13-inch baking pan; set aside.
3. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth.
4. Set aside to cool slightly, about 5 minutes.
5. In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside.
6. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes.
7. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more.
8. Using a spatula, fold in the flour mixture until just combined.
9. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.
10. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes.
11. Transfer the brownies to a wire rack to cool.

unsalted butter, flour, chocolate, milk, malt, lightbrown sugar, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/malted-brownies-392939 (may not work)