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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

263 calories; 12 g total fat; 7 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 34 mg cholesterol; 120 mg sodium. 102 mg potassium; 36 g carbohydrates; 1 g fiber; 26 g sugar; 3 g protein; 0 g trans fatty acid; 372 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 1 mg iron;

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