Tuesday, October 17, 2006

Malt-Fudge Brownies

1 1/2 cups all-purpose flour
1/3 cup malted milk powder
1/2 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate, cut up
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts, toasted
4 ounces coarsely crushed malted milk balls (about 1 cup)

1. Preheat oven to 325ºF. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.
2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat, stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla. Stir in flour mixture, wwalnuts and half of the crushed malted milk balls. Spread batter in prepared pan.
3. Bake in preheated oven for 35 minutes. Cool in a pan on a wire rack. Cut into bars. To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, "Use a small amount of canned frosting to 'glue' malted milk balls atop bars." Makes 30 bars.

To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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