Thursday, August 4, 2011

Double Malt Brownie Bars


Do you have a favorite kind of dessert?
You know, the one that is your go to when life gets rough?

Mine is brownies!
Chocolate brownies, mint brownies, blonde brownies, cheesecake brownies...
you get the point right.
I have a seriously weak spot for ANY kind of brownie.

So when I saw this recipe in an old Taste of Home magazine,
I knew this had the potential of being super delish.
It has a brownie layer, a chocolate chip cookies layer AND frosting!!!
What's not to love? :-)
(and I added some malt powder...yea, it just made the brownies even better!
I see some major baking in your future, right?

I would love to know what dessert you fall apart for:-)

Double Malt Brownie Bars


Cookie Layer

6 tbsp. butter
6 tbsp. shortening
1 1/4 c. brown sugar, packed
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
2 tsp. malt powder
1 c. chocolate chips

Preheat oven to 350* Spray 9 x 13 pan with baking spray. Beat butter and shortening until creamy. Add sugar, milk, vanilla, and egg and beat again. Combine the baking soda, salt, and malt powder and stir into the mixture. Slowly add the flour until you get it all mixed in. Stir in the chocolate chips by hand. Press into the prepared pan and bake for 10 minutes. While baking, prepare brownie layer.

Brownie Layer

3 c. mini marshmallows
2 c. chocolate chips
1 c. butter
4 eggs
2 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

In a large saucepan, combine the marshmallows, chocolate chips and butter. Stir over low heat until all is melted. Cool. Beat in the eggs and vanilla. Stir in the flour, baking powder, and salt. Spread over the cookie crust. Bake for 30 minutes. Cool on a wire rack. Frost with Marshmallow Malt Frosting.

Marshmallow Malt Frosting

2 c. mini marshmallows
6 tbsp. milk
1/4 c. butter
2 squares (1 oz. each) unsweetened chocolate
3 c. powdered sugar
2 tbsp. malt powder

Combine the marshmallows, milk, butter, and chocolate over low heat. Stir until melted and smooth. Remove from the heat and beat in the powdered sugar and malt powder. Let cool and spread on the brownies.

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