Irresistible Malted Milk Ball Brownies
If you’re a fan of rich, fudgy brownies and have a soft spot for that nostalgic crunch of malted milk balls (think Whoppers or Maltesers), this Malted Milk Ball Brownies recipe is about to become your new favorite treat. Combining a chewy brownie base with pockets of crispy malted milk candies, this dessert brings both texture and flavor to the next level.
Whether you’re baking for a party, satisfying a weeknight craving, or just want to elevate your brownie game, these brownies will wow anyone who takes a bite. The best part? They’re simple to make and incredibly fun to eat.
Table of Contents
Why You’ll Love These Malted Milk Ball Brownies
These brownies check every box:
- Decadently fudgy texture
- Crunchy surprises in every bite thanks to the malted milk balls
- Deep chocolate flavor enhanced with real cocoa and chocolate chips
- Easy-to-follow recipe with ingredients you probably already have at home
They’re also highly customizable. Want more crunch? Add more malted milk balls. Prefer a lighter texture? There’s a way to tweak it. Whether you’re a seasoned baker or just starting out, you’ll find this recipe a breeze.
Ingredients for Malted Milk Ball Brownies
Here’s everything you need to make the ultimate Malted Milk Ball Brownies:
For the brownie batter:
- 1 cup (226g) unsalted butter
- 1 ¼ cups (250g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (85g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (175g) semi-sweet chocolate chips
For the mix-in and topping:
- 1 ½ cups (160g) malted milk balls, coarsely chopped (plus extra for topping, if desired)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray. This will help your brownies lift out cleanly after baking.
Step 2: Melt the Butter and Mix in Sugars
In a large saucepan or microwave-safe bowl, melt the butter completely. Stir in the granulated sugar and brown sugar until fully dissolved and glossy. This step helps give your brownies a nice chewy edge.
Step 3: Add Eggs and Vanilla
Let the butter-sugar mixture cool slightly, then whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Pro Tip: Beat the mixture vigorously for about a minute after adding the eggs. This adds some air into the batter and results in a lighter top crust.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until no streaks remain.
Step 5: Fold in the Chocolate Chips and Malted Milk Balls
Stir in the chocolate chips and chopped malted milk balls, distributing them evenly throughout the batter. You can also reserve a handful of chopped malt balls to press on top before baking for extra texture and visual appeal.
Step 6: Bake the Brownies
Spread the batter evenly in the prepared pan. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Don’t overbake! For fudgy brownies, it’s better to pull them out a little early than go too long.
Step 7: Cool and Slice
Let the brownies cool completely in the pan before slicing. The malted milk balls inside will firm up as the brownies cool, adding a satisfying crunch.
Tips and Variations
1. Don’t Skip the Chopping
Whole malted milk balls may sink or create uneven texture pockets. Coarsely chopping them ensures better distribution and bite-sized crunch throughout your brownies.
2. Use a Metal Pan
Brownies bake more evenly in metal pans than glass. Glass can retain heat and overbake the edges before the center is done.
3. Want Gooier Brownies?
Reduce the flour slightly to ¾ cup and bake for just 25–28 minutes. This creates a gooier, almost molten center.
4. Extra Fudge Factor
Replace ¼ cup of the cocoa powder with melted dark chocolate for an even richer flavor.
5. Add a Malted Milk Glaze
For a finishing touch, mix ½ cup powdered sugar with 2 tbsp malted milk powder and a splash of milk. Drizzle over cooled brownies for a sweet and malty glaze.
Ingredient Substitutions
Out of a key ingredient? Try one of these swaps:
- Malted milk balls: Use chopped chocolate-covered espresso beans or peanut butter cups for a different twist.
- Cocoa powder: Substitute Dutch-processed cocoa for a darker, less acidic flavor.
- Butter: Use melted coconut oil for a slightly nuttier taste (and to make it dairy-free if you also skip the milk balls).
- Brown sugar: Use all white sugar if needed, though you’ll lose some of the depth that molasses brings.
How to Store Malted Milk Ball Brownies
These brownies keep well, but here’s how to make them last:
- At Room Temperature: Store in an airtight container for 3–4 days. A slice of bread in the container helps retain moisture.
- In the Refrigerator: They’ll last about a week, though the texture may firm up. Let them come to room temp before eating.
- Freezing: Wrap individually and store in a zip-top bag for up to 2 months. Thaw at room temperature or microwave briefly before serving.
Serving Ideas
These Malted Milk Ball Brownies are delicious straight out of the pan, but here are a few ideas to serve them with style:
- A scoop of vanilla or malted milk ice cream on top
- Drizzle of chocolate or caramel sauce
- Topped with whipped cream and extra chopped malted milk balls
- As a base for brownie sundaes—cut into small cubes and layer with ice cream and toppings in a glass
Make-Ahead Tips
Planning a party or event? You can make these brownies a day or two ahead, and they’ll actually taste better as the flavors deepen.
Want to prep in parts? Make the brownie batter ahead of time and store in the fridge for up to 24 hours before baking.
Troubleshooting Common Brownie Issues
- Brownies too dry?
You may have overbaked or used too much flour. Try measuring flour by weight or spoon-and-level method next time. - Brownies sink in the middle?
This often means underbaking. Make sure the batter is evenly spread, and check your oven temperature accuracy. - Malted balls melt too much?
Try stirring them in once the batter has cooled a little, or freeze them briefly before mixing in to preserve the crunch.
Nutritional Info (Per Serving)
This is an approximate breakdown for a 9×13-inch pan cut into 16 brownies:
- Calories: ~320
- Fat: 16g
- Carbohydrates: 42g
- Sugar: 30g
- Protein: 4g
Note: This varies based on brands and exact ingredients used.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Cooling Time: 30 minutes
- Total Time: ~1 hour 20 minutes
- Servings: 16 brownies
Final Thoughts
These Malted Milk Ball Brownies are an easy way to level up a classic dessert with a playful twist. The combination of rich, fudgy chocolate and the irresistible crunch of malted candies makes them unique and memorable. Whether you’re baking for family, friends, or just treating yourself, this recipe delivers both comfort and excitement in every bite.
So go ahead—preheat that oven and treat yourself to the ultimate brownie upgrade. And don’t be surprised if they disappear faster than you expect!
