Ingredients

Makes about 2 dozen

　　1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan

　　1 cup all-purpose flour, plus more for the pan

　　10 ounces semisweet chocolate, coarsely chopped

　　1 cup (about 4 1/2 ounces) malted milk powder

　　1 cup (about 4 ounces) malt balls, coarsely crushed

　　1 1/2 cups packed light-brown sugar

　　3 large eggs

　　1 tablespoon pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.

　　

Step 2

In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.

　　

Step 3

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer the brownies to a wire rack to cool.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.