Malted Milk Chocolate Brownies

Course: Dessert
Dessert Type: Brownies, Easter recipe
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 20
Calories: 552kcal
Author: Elizabeth LaBau
These Malted Milk Chocolate Brownies are an explosion of color and flavor! They have malted chocolate Easter eggs baked right in, and are topped with a rich, malted chocolate buttercream, lots of Easter sprinkles, and beautiful swirled chocolate bark.
Print Recipe
US Customary - Metric


For the Brownies:

  • 12 oz semi-sweet chocolate finely chopped
  • 4 oz unsweetened chocolate finely chopped
  • 8 oz unsalted butter cubed
  • 10.5 oz granulated sugar (1.5 cups)
  • 4 eggs
  • 1 tsp vanilla extract
  • 4.25 oz all-purpose flour (1 cup)
  • 1.85 oz chocolate malted milk powder (1/2 cup) I used Ovaltine brand
  • ½ tsp salt
  • 6 oz malted milk eggs (1 cup), plus more for decorating (I used Brach's brand)
  • 3 oz chocolate chunks (1/2 cup)

For the Malted Milk Chocolate Frosting and Assembly:

  • 6 oz semi-sweet chocolate (1 cup), finely chopped
  • 16 oz powdered sugar (4 cups)
  • 8 oz unsalted butter (2 sticks), at room temperature
  • 1.87 oz chocolate malted milk powder (1/2 cup), I used Ovaltine brand
  • 4 tbsp milk plus more if necessary
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • Fun toppings: pastel candy eggs, Sixlets, sugar pearls, sprinkles, and/or chocolate bark


To Make the Brownies:

  • Preheat the oven to 350 F. Line a 9x13-inch pan with foil, extending the foil up and over the sides, and spray the foil with nonstick cooking spray.
  • Place the finely chopped chocolate in a large saucepan, and gently heat it over low heat, stirring often, until it is nearly melted. Add the cubed butter and stir it in until the butter is melted. Remove the pan from the heat.
  • Add the granulated sugar and stir it into the chocolate—it will become grainy. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract, and continue to whisk until the batter loses its grainy texture and becomes smoother and thicker—it will start to clump together and feel thick like chocolate pudding. This may take several minutes of whisking, but this process gives the brownies a better final texture.
  • Finally, add the flour, malted milk powder, and salt, and stir it together with a spatula. Add the malted milk eggs and chocolate chunks, scrape the batter into the prepared pan, and smooth it into an even layer. Bake the brownies at 350 F for 30-35 minutes, rotating halfway through. Bake until a toothpick inserted into the center is no longer gooey but still has moist crumbs attached. Cool completely before adding the frosting.

To Make the Malted Milk Chocolate Frosting:

  • Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
  • Place the remaining ingredients (sugar through salt) in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is thoroughly moistened, then raise the speed to medium and beat for 1-2 minutes, until light and fluffy.
  • Turn the mixer speed back to low, and add the chocolate. Once the chocolate is mixed in, raise the speed back to medium and beat for one minute more. If the frosting seems too stiff, add a bit more milk until you get a texture you like. Use immediately, or place in an airtight container with plastic wrap pressed on top. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
  • To assemble the brownies, spread the frosting all over the top of the cooked brownies, and create swirls with the back of a spoon. Sprinkle your toppings all over the top: use a variety of shapes and colors for maximum fun! Press down gently on the larger items to embed them in the frosting.
  • If you have time, chill the brownies before cutting them—having the brownies and frosting firm will give you really clean cuts. Before serving, top each brownie with a piece of swirled chocolate bark. For the best taste and texture, enjoy these brownies at room temperature. They will keep for up to two weeks in a container in the refrigerator.


Calories: 552kcal | Carbohydrates: 68g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 141mg | Potassium: 328mg | Fiber: 3g | Sugar: 56g | Vitamin A: 8.5% | Vitamin C: 0.9% | Calcium: 10.2% | Iron: 19.3%