White Chocolate Malted Milk Topped Brownies

White Chocolate Malted Milk Topped Brownie
     After our semi-sweet experience with the malted milk chocolate chip brownies, my husband and I were more than ready for a white chocolate fix. I still wanted to try something with a malt flavor, so together we devised a way to make a frosting-like coating for milk chocolate brownies. Using melted white chocolate chips and butter as a base, I added a half cup of malted milk powder. To loosen up and smooth the mixture, I stirred in some powdered sugar and milk. What resulted was a chewy yet soft topping that tasted like the inside of a Whopper. It wasn’t quite frosting and not yet candy, more like a sweet harmony of the two. These brownies were SO good and went SO quickly that I ended up baking a double batch just a few days later.
The base layer of brownie
melting the white chocolate and butter in a double boiler
Stirring the malt powder, powdered sugar, and milk
into the melted white chocolate mixture
The white chocolate malted milk topping
smoothly set upon the brownie layer
close-up view


White Chocolate Malted Milk Topped Brownies
Prep time
Cook time
Total time
Serves: 16
  • ⅔ cup butter, softened
  • 1&1/3 cups white sugar
  • 2 large eggs
  • 3 Tablespoons milk
  • 3 Tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • dash salt
  • 1 cup all-purpose flour
  • ------------
  • 1 cup white chocolate chips
  • 1 Tablespoon butter
  • 1 cup powdered sugar
  • ½ cup malted milk powder
  • ¼ cup milk
  1. For the brownie base: Preheat oven to 350 degrees. Grease a 9"x9" square baking pan.
  2. In a large bowl with an electric mixer, beat together the butter and sugar until light and fluffy.
  3. Add the eggs and milk and beat well. Add the cocoa powder, vanilla, and salt and beat well.
  4. Add the flour and beat just until combined. Spread batter into prepared pan. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack.
  5. For the malted milk topping: In a double boiler, melt the butter over low heat. Add the white chocolate chips and stir constantly  to a smooth consistency. Remove from heat.
  6. Stir in powdered sugar, malted milk powder, and milk until smooth. If necessary, add more milk until the topping is of spreading consistency. Spread over cooled brownies.

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  1. Wow, looks like the two of you came up with one fantastic brownie.  What creativity!  Thanks for linking this up to Sweets for a Saturday.

  2. Oh do these sound so completely delicious!!:) I’m adding myself to follow;)

  3. These sound wonderful! The Pioneer Woman has a great chocolate chip cookie recipe that also uses malt. I highly recommend it!

    I hope you stop by and share this recipe on my linky, Sweet Tooth Friday! http://alli-n-son.com/2011/03/24/chocolate-donuts/

  4. Okay, I thought the Oreo brownies sounded good.  Malt???  Holy smokes!  YUM!

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