Easy Malted Brownies Recipe

If you’re a chocolate lover looking for the ultimate treat, these Malted Brownies are about to steal the show. Ultra-chewy, fudgy, and bursting with rich brown butter and malted milk powder flavor, they take classic brownies to a whole new level. No mixer is needed, just a few simple steps and pantry staples, and you’ll have bakery-style brownies that melt in your mouth. Once you try these, you’ll never go back to box mix again!

Why You’ll Love These Malted Brownies

• Ultra-Chewy & Fudgy – The combination of brown butter and malted milk powder creates brownies that are soft, gooey, and perfectly chewy in every bite.
• Rich, Nutty Flavor – Browning the butter gives a deep caramel-like aroma, while malted milk powder adds a subtle, toasty sweetness that sets these brownies apart.
• No Mixer Needed – This easy recipe comes together in just one bowl, making it approachable for beginners and perfect for quick baking sessions.
• Chocolate-Chip Heaven – Melty chocolate chips throughout the batter give extra pockets of indulgence in every square.
• Bakery-Quality at Home – These brownies have a shiny, slightly crinkly top, just like your favorite bakery brownies.
• Make-Ahead Friendly – Store at room temperature, in the fridge, or even chill slices for an extra fudgy texture.

Ingredients You’ll Need

• 1 stick (113g) unsalted butter – Browning adds a rich, nutty flavor that deepens the chocolate taste.
• 2 cups (250g) powdered sugar – Sweetens the brownies while creating a smooth, fudgy texture.
• 2 large eggs + 1 egg yolk, cold – Provide structure, richness, and that chewy, indulgent bite.
• 1 ½ teaspoons vanilla extract – Enhances the chocolate and malt flavors.
• 2/3 cup (57g) natural cocoa powder – Adds deep, chocolatey richness.
• 1/2 cup + 2 tablespoons (79g) all-purpose flour – Gives structure while keeping brownies tender.
• 1/3 cup (53g) malted milk powder – Infuses a subtle, toasty malt flavor that makes these brownies unique.
• 1 tablespoon cornstarch – Helps keep the brownies soft and fudgy.
• 1/4 teaspoon fine sea salt – Balances sweetness and enhances chocolate flavor.
• 1/2 cup (85g) milk or semisweet chocolate chips – Adds gooey pockets of melty chocolate in every bite.
• Flaky sea salt (optional, for finishing) – Gives a gourmet touch and enhances the rich malt and chocolate flavors.

How to Make Malted Brownies

Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang for easy removal, and lightly spray with nonstick cooking spray.

Brown the Butter

Place the butter in a small saucepan over medium-low heat. Swirl the pan occasionally as it melts, increasing the heat to medium. Continue until the butter develops a nutty aroma and brown bits start forming at the bottom. Once the bits turn amber, remove from heat and pour into a large mixing bowl, scraping in all the flavorful brown bits.

Combine with Sugar and Eggs

Add the powdered sugar to the warm brown butter and mix until a thick paste forms. Let it cool just until barely warm. Then, whisk in the eggs, egg yolk, and vanilla extract vigorously for about 30 seconds until smooth.

Add Cocoa, Flour, and Malt

Whisk in the cocoa powder until fully combined. Using a spatula, fold in the flour, malted milk powder, cornstarch, and salt until just combined. Be gentle, overmixing can affect the fudgy texture. Finally, stir in the chocolate chips for melty pockets of chocolate throughout.

Bake the Brownies

Spread the thick batter evenly into the prepared pan. Bake for 30–33 minutes, or until the brownies are set and a cake tester inserted into the center comes out with moist crumbs attached. Do not overbake the brownies will continue to set as they cool.

Cool and Serve

Allow the brownies to cool completely in the pan before lifting out using the parchment overhang. Slice into squares and sprinkle with flaky sea salt if desired. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Chilling slices increases fudginess for extra indulgence.

Expert Tips for Bakery-Style Malted Brownies

• Brown the Butter Carefully – Keep a close eye on the butter as it browns. You want a nutty aroma and amber bits, not burnt butter. This step adds incredible depth to the flavor.
• Use Cold Eggs – Cold eggs help the batter stay thick, which contributes to fudginess and chewy texture.
• Fold Ingredients Gently – Once you add flour, malted milk powder, and cocoa, fold them in carefully. Overmixing can make brownies cakier instead of chewy.
• Don’t Overbake – Check at 30 minutes. The center should have moist crumbs attached; it will continue to set as it cools.
• Optional Sea Salt Finish – A light sprinkle of flaky sea salt on top intensifies the chocolate and malt flavors, giving a gourmet touch.
• Use Quality Chocolate Chips – Melty chocolate chips create those pockets of gooey indulgence in every bite.
• Chill for Extra Fudginess – Refrigerating for a few hours before serving intensifies the texture and flavor.

Common Mistakes to Avoid

• Burning the Butter – Keep a close eye while browning; burnt butter will taste bitter. You want amber bits and a nutty aroma.
• Overmixing the Batter – Fold in dry ingredients gently to avoid a cakier brownie. Thick batter = fudgy brownies!
• Overbaking – The center should still have moist crumbs attached. Brownies continue to set as they cool.
• Skipping Parchment Paper – Always line the pan for easy removal and clean slices.
• Using Warm Eggs – Cold eggs help keep the batter thick and chewy.

Variations & Add-Ins

• Nutty Twist – Fold in 1/2 cup chopped walnuts or pecans for crunch.
• Extra Chocolate – Sprinkle additional chocolate chips on top before baking.
• Salted Caramel Drizzle – Add caramel after baking for a decadent touch.
• Espresso Boost – Add 1 teaspoon instant espresso powder to intensify the chocolate flavor.
• Vegan Option – Use plant-based butter and a flax egg to make them vegan-friendly.

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps brownies fresh for up to 5 days.
• Freezing: Wrap brownies tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before serving.
• Serving Tip: Chill for extra fudginess or microwave slices 10–15 seconds for melty chocolate.

Check Out These Other Recipes!

• Chocolate Covered Strawberry Brownies
• Chocolate Mousse Brownies
• Chewy Brookies
• Molten Biscoff Brownies
• Peanut Butter Brownies
• Red Velvet Brownie Bites
• No-Bake Peanut Butter Bars
• Brown Butter Brownies

FAQs About This Recipe

Can I skip the malted milk powder?
Yes! It adds a unique flavor, but brownies will still be delicious without it.

Why are my brownies cakier than fudgy?
Overmixing the batter or overbaking are the most common causes. Fold gently and remove when the center has moist crumbs.

Can I use all granulated sugar instead of powdered?
Powdered sugar helps with a smooth, fudgy texture. Using all granulated sugar may make the brownies slightly denser.

Do I need chocolate chips?
They’re optional, but they add pockets of gooey chocolate in every bite.

Can I make them ahead of time?
Absolutely! Store in the fridge for up to 5 days or freeze for up to 2 months.

Final Thoughts

These Malted Brownies are the ultimate indulgence — ultra-chewy, fudgy, and packed with rich brown butter and malted milk powder flavor. Every bite delivers a perfect balance of chocolatey goodness, nutty depth, and a hint of toasty malt that makes them stand out from classic brownies.

Whether you’re baking for a special occasion, a cozy night in, or just because, these brownies are simple to make, no mixer required, and guaranteed to impress. Soft, fudgy, and sprinkled with melty chocolate chips (and optional sea salt), they’re a treat everyone will love.

Love these brownies? Leave a rating, share your baking tips in the comments, and don’t forget to show off your creation. Every chocolate lover deserves a bite of this fudgy, malty perfection!