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We stirred chocolate-flavor malt powder into both the brownie base and the lush, fluffy topper. For an extra-indulgent dessert, substitute your favorite homemade brownie recipe. Just be sure it bakes in a 13x9x2-inch pan.

Source: Midwest Living


Recipe Summary

25 mins
3 hrs
3 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Prepare brownies according to package directions*, adding 1/4 cup chocolate malted milk powder. Bake in a 13x9x2-inch baking pan according to package directions. Cool thoroughly in pan on a wire rack.

  • For topping: In a small saucepan, sprinkle gelatin over water. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from heat and cool slightly. In large mixing bowl, beat the whipping cream, 1/2 cup malted milk powder and the vanilla with an electric mixer on medium speed until soft peaks form. Slowly add the gelatin mixture and beat until stiff peaks form.

  • Spread topping over cooled brownies. Cover; chill for at least 3 hours or overnight. Just before serving, sprinkle with the chopped malted milk balls and, if desired, drizzle with chocolate-flavored syrup. To serve, cut into squares.


*If brownie mix gives the option of making cake-like or fudgy brownies, follow the cake-like directions.

Nutrition Facts

263 calories; fat 12g; cholesterol 34mg; saturated fat 7g; carbohydrates 36g; mono fat 3g; insoluble fiber 1g; sugars 26g; protein 3g; vitamin a 372IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 13.4mcg; vitamin b12 0.1mcg; sodium 120mg; potassium 102mg; calcium 42mg; iron 0.9mg.