Malted Chocolate Brownies

Ingredients

• 2 sticks unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 cup unsweetened cocoa powder
• 1/4 cup malted milk powder (such as King Arthur, Nestle, or Ovaltine)
• 1 tsp kosher salt
• 1 tsp baking powder
• 1 1/2 cups all purpose flour
• 11 1/2 oz milk chocolae chips
• 5 oz malted milk balls (such as Whoppers), roughly chopped or gently smashed in a zip-top bag
• Flaky sea salt, for topping

Instruction

1. Preheat oven to 350°F. Line a 13-by9-inch baking dish with parchment, leaving a few inches of overhang on long sides.
2. Heat butter and sugar in a saucepan over medium-low until sugar has mostly dissolved, 5 to 7 minutes.
3. Meanwhile, whisk eggs and vanilla in a large bowl until smooth. Whisk in cocoa, malted milk powder, kosher salt, and baking powder.
4. Slowly pour butter mixture into egg mixture; stir until smooth.
5. Add flour and stir until just combined. Fold in chocolate chips. Spread batter evenly in prepared baking dish. Top with malted milk balls and flaky sea salt; press in toppings.
6. Bake until edges pull away and a toothpick inserted in center comes out mostly clean, 30 to 34 minutes. Let cool to room temperature on a wire rack. Store brownies in an airtight container at room temperature for up to 4 days.