Frosted Malted Milk Brownies are a soft, cake-like brownie with a creamy frosting that have a mild chocolate flavor from an old-fashioned soda fountain treat: malted milk powder.
Malted Milk
Malted milk powder was first manufactured in the U.S. during the 19th century in Wisconsin, here in the Midwest. It was intended as a health food and supplement made from milk, barley and wheat. The powder was subsequently found to be a good flavoring for milk, shakes and other ice cream treats.
By the 1920’s, malted milk treats were the most popular item at ice cream fountains and soda shops. My Dad still remembers going to the soda fountain as a kid and getting a malt, or a milkshake made with malted milk powder, as a special treat. This old-fashioned ingredient in ice cream treats, candies and baked goods is still incredibly popular today.
About this Recipe
This vintage recipe for Frosted Malted Milk Brownies was adapted from a 1960’s cookbook and tastes just like the malted ice cream treat in brownie form. The brownies are soft and cake-like and the frosting is light and creamy. Both the brownie and frosting have a mild chocolate flavor from the use of chocolate flavored malt powder. Malted milk powder is available in both original and chocolate, so be sure to choose the chocolate flavor for this recipe.
Tips for Malted Milk Brownies
- Cool brownies completely before frosting
- Store frosted brownies in an airtight container for up to 72 hours
- Brownies may be frozen in an airtight container for up to 45 days
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Frosted Malted Milk Brownies
Equipment
- 9"x13" baking pan
- mixing bowls of various sizes
Ingredients
Brownies
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2/3 cup packed brown sugar
- 3 large eggs, beaten
- 1 1/2 tsp vanilla extract
- 3/4 cup chocolate malted milk powder
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Frosting
- 4 Tablespoons unsalted butter
- 2 1/2 cups powdered sugar
- 1/4 cup chocolate malted milk powder
- 2-3 tbsp heavy cream or half and half
Instructions
For the brownies
- In large mixing bowl, cream 3/4 cup unsalted butter, softened, 1/2 cup granulated sugar and 2/3 cup packed brown sugar until light, about 2 minutes.
- Add in 3 large eggs, beaten, followed by 1 1/2 tsp vanilla extract
- Mix in 3/4 cup chocolate malted milk powder.
- Sift or whisk 1 3/4 cup all-purpose flour, 1 tsp baking powder and 1/4 tsp saltadd to batter in separate batches.
- Pour into a greased 9"x13" baking pan and bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Cool completely before frosting.
For the frosting
- Cream4 Tablespoons unsalted butter until light. Add in 2 1/2 cups powdered sugar and 1/4 cup chocolate malted milk powder. Slowly mix in 2-3 tbsp heavy cream or half and half until of spreading consistency. Spread on cooled brownies and cut into squares.
Notes
- Cool brownies completely before frosting
- Store frosted brownies in an airtight container for up to 72 hours
- Brownies may be frozen in an airtight container for up to 45 days