So remember how just a few days ago, I was like, “We’re fancy people! We deserve classy desserts and gold-plated cutlery and our own butlers and small fluffy dogs wearing sweaters!” and then I said a lot of foolish things about elevating Easter desserts beyond just colorful kid’s stuff? Yeah, I don’t know what I was talking about either.
Because colorful kid’s stuff is kind of the best. Looking at these, my inner six-year old is freaking out right now. She simultaneously wants to scarf down a double-decker brownie sandwich, and pick all those pastel eggs off the top and pop them into her mouth at once. She probably also wants to be a ballerina, because: six.
Anyhow, I’m making an abrupt about-face from the Faberge egg cookies and steering this car in a totally new direction. Whitman, multitudes, blah blah, you know the drill. Because these over-the-top brownies could not be more different if they tried. I mean, they basically look like a unicorn threw up on them. (Umm…in a good way? I hope?)
If you’re on the Instagram, you might be familiar with Katherine Sabbath, who makes amazing colorful cakes topped with a crazy assortment of candies, meringues, shards of bark, and who knows what else. There’s probably pixie dust and real live fairies thrown in there too. I love her work but never intended to copy her style, just because it’s so unique and she does it so well.
However, after I started putting the pastel eggs on top of the brownies, I decided I wanted to add some springtime sprinkles too. And those looked a little lonely, so I tossed on some sugar pearls. By the time I was pitching Sixlets at the top of the brownies, I realized there was no way this wasn’t a Katherine Sabbath rip-off, so I decided to go whole hog and add some swirled chocolate bark cut-outs for good measure. Because too much of a good thing is wonderful.
I totally expect that these are not everyone’s style. To be honest, they’re not my usual style either, but that’s what makes them fun. Especially for a springtime holiday, like Easter, it’s good to bring some brightness into our lives. But if it’s all a little much for you, of course you can skip some or all of the toppings and just concentrate on the malted chocolate goodness of the brownies and frosting.
These brownies are based on some of my favorite fudgy brownies, so they’re moist and dense with a strong chocolate flavor that’s not too sweet. I added some chocolate malted milk powder to the batter, as well as big handfuls of malted milk Easter eggs. (Quick note about this: I used Brach’s brand, which are quite large and have a malted milk center, a layer of chocolate, and a candy shell. When they were baked, they developed a crunchy toffee texture and flavor that was really nice. Other brands may behave differently when baking—just a head’s up.)
The dense brownies were topped with a big, fat layer of malted milk chocolate frosting. Unlike the brownies, the frosting is quite sweet, so it’s the perfect match for the bittersweet brownies. The toppings are a jumble of different textures and flavors, so every bite is a little bit different.
The great thing is, Whoppers or Malteasers are available year-round, so you can enjoy these brownies any time—no Easter egg candies required. You can also leave out the malt powder in the brownies and/or the frosting, if you don’t have it or if you’re philosophically opposed to malt for some reason.
⇒ Click Here for the Recipe - Malted Milk Chocolate Brownies
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