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Malt-fudge Brownies

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Serves 30 bars | Prep Time | Cook Time

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Ingredients You'll Need

1 1/2 cups all-purpose flour
1/3 cup malted milk powder
1/2 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate, cut up (I used Ghiradelli)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts, toasted
4 ounces coarsely crushed malted milk balls (about 1 cup)


Preheat oven to 325ºF.

Lightly grease a 13 x 9 x 2 inch baking pan; set aside.

In a medium bowl, combine flour, malted milk powder, and salt; set aside.

In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts.

Remove from heat, stir in sugar.

Using a wooden spoon, beat in eggs, one at a time.

Add vanilla.

Stir in flour mixture, walnuts and half of the crushed malted milk balls.

Spread batter in prepared pan.

Bake in preheated oven for 35 minutes.

Cool in a pan on a wire rack.

Cut into bars.

To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, 'Use a small amount of canned frosting to 'glue' malted milk balls atop bars.'

To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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