How to store malted peanut butter brownies

Place them in an airtight container or Ziploc bag for up to 3-4 days. They can be stored at room temperature or the fridge if you prefer.

- 8x8" baking dish: metal is best as glass transfers heat differently. If you only have glass baking dishes, reduce the heat by 25°F. For example, this recipe is baked at 325°F (160°C), so if you're using glass, bake at 300°F (150°C). Just be sure to keep an eye on your brownies since they'll most likely have a different bake time.

How do I know when my brownies are done?

Test them by placing a toothpick or cake tester in the center of the brownies. If it comes out with a few fudgy crumbs on it, it's ready! If it's just batter on the toothpick, continue baking them for a few more minutes. A clean toothpick in this case means they've baked too long. They'll still be tasty, but they won't have the same fudgy texture.

What malted milk powder do you use?

We use the Carnation chocolate malted milk powder . We haven't tested it with the original flavor, but it shouldn't affect the texture in any way. It just won't be as chocolatey.

Malted Peanut Butter Brownies

Description

These malted peanut butter brownies are chewy, fudgy, and ultra decadent. They’re made with malted milk powder and topped with a gorgeous swirl of creamy peanut butter. Top them with flaky sea salt and you’ve got yourself some next level brownies!

Ingredients

Scale

170 g (3/4 cup) unsalted butter*, cut into cubes
145 g (5 oz) dark chocolate, roughly chopped
150 g (3/4 cup) granulated sugar
50 g (1/4 cup) light brown sugar
2 large eggs + 1 large egg yolk, room temp
2 tsp vanilla extract
60 g (1/2 cup) all-purpose flour, spooned and leveled
50 g (1/2 cup) Dutch-processed cocoa powder, spooned and leveled
80 g (scant 2/3 cup) chocolate malted milk powder
1/4 tsp espresso powder
1/2 tsp salt
3 tbsp creamy natural peanut butter
2 tsp powdered sugar

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Instructions

Preheat the oven to 325°F (160°C) and grease an 8×8″ baking pan with 1 tbsp melted butter. Line with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, chocolate malted milk powder, espresso powder, and salt. Set aside.
In a large heatproof bowl, add the butter and chopped dark chocolate. Heat in the microwave in 20 second intervals, stirring in between. When it’s 80% melted, stir until smooth and combined. The residual heat should melt the rest.
Whisk the granulated and brown sugar into the chocolate mixture until fully combined. Let the mixture cool for about 2-3 minutes or until it’s slightly warm. If it’s too hot, the heat could cook the eggs.
Once the chocolate mixture has cooled slightly, whisk in the eggs and egg yolk one at a time. Mix after each addition. Whisk in the vanilla extract.
Fold in the flour mixture with a rubber spatula until just combined. Be careful not to overmix. The batter will be slightly thick.
Transfer the batter to the prepared baking pan, smoothing out the top.
In a small bowl, mix together the peanut butter and powdered sugar until combined. Heat in the microwave in two 5 seconds intervals, stirring in between (for a total of 10 seconds). It doesn’t need to be runny. Just warm enough to fall off the spoon in thick ribbons.*
Place dollops of peanut butter on top of the brownie batter. Then take the tip of a thin knife or a chopstick and swirl the top until you’re satisfied with how it looks. Don’t neglect the edges!
Bake for 40-45 or until a toothpick inserted into the center comes out with a few fudgy crumbs.
Place the pan on a cooling rack and cool completely in the pan before slicing.
Top with flaky sea salt and enjoy!

Notes

Butter: You’ll also need an additional tbsp of melted butter to grease the baking pan.

Peanut Butter: If your peanut butter stiffened back up, place it back in the microwave for about 7 seconds.

Don’t Overswirl: This can cause the top to get muddy rather than having a marbled look.

Nutrition

Serving Size: 1 brownie
Calories: 249
Sugar: 20.3 g
Sodium: 94.7 mg
Fat: 15.2 g
Carbohydrates: 27.3 g
Fiber: 1.9 g
Protein: 3.5 g

Keywords: malted peanut butter brownies, peanut butter marbled brownies, peanut butter brownies, chewy, decadent, fudgy