Malted forever brownies
Claire Saffitz x Dessert Person · ♥ 51.2K likes · 1.6M views · 14 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Preheat the oven to 350 and line the pan with foil pressed into the corners, then coat the foil with butter.
Glass versus metal and lining with foil
- cocoa
- ¼ cup boiling water
Bloom the cocoa by combining it with hot water.
Blooming the cocoa, and a typo in the book
- 6 oz semi-sweet chocolate
- ¼ cup oil
- 6 tbsp unsalted butter
Add the semi-sweet chocolate, oil and butter and melt gently in a bowl set over an inch of simmering water, finishing off the heat.
- ½ cup light brown sugar
- ½ cup granulated sugar
Whisk in the brown and granulated sugars; the mixture will look grainy.
- eggs
- 1½ tsp vanilla
Whisk in the eggs and vanilla thoroughly until the batter is smooth, which gives the shiny crackly top.
- ¾ cup all purpose flour
- 1 tsp kosher salt
- 2 tbsp malted milk powder
Whisk in the flour, salt and malted milk powder, then whisk a full 45 seconds to develop a little gluten for chew.
Flour, malt powder and 45 seconds of whisking
Bake at 350 until cracks show on the surface, the edges pull away and the center is dry to the touch but still soft when pressed; about 30 minutes.
Cool at room temperature, then chill at least an hour before cutting so the butter sets and the sugar crystallizes.
Testing for doneness and cooling