Page 180 - Betty Crocker - Halloween Cookbook

Pumpkin Spice Malted Milk Ball Brownies

PREP TIME: 15 Minutes • START TO FINISH: 1 Hour 55 Minutes • 24 servings (1 brownie)

Brownie 1. Heat oven to 350°F. Grease 13x9-inch pan; lightly flour. In small
2 oz unsweetened baking microwavable bowl, microwave unsweetened and semisweet chocolate
chocolate, chopped uncovered on High 1 minute to 1 minute 45 seconds until softened and
2 oz semisweet baking chocolate can be stirred smooth.
chocolate, chopped
2. In large bowl, beat butter and sugar with electric mixer on medium
1 cup butter, softened speed until light and fluffy. Add eggs, one at a time, beating well after
2 cups sugar each addition. Stir in melted chocolate. Add flour, malted milk powder,
3 eggs salt and vanilla; beat about 30 seconds or until blended. Spread batter
1 cup all-purpose flour in pan.
¹ ⁄ ₂ cup malted milk powder 3. Bake 35 to 40 minutes or until toothpick inserted in center comes
¹ ⁄ ₂ teaspoon salt out clean. Cool completely in pan on cooling rack, about 1 hour.
2 teaspoons vanilla 4. Spread frosting over brownies. Sprinkle with malted milk balls,
pressing gently to adhere. Cut into 6 rows by 4 rows.
Frosting and Decorations 1 Serving: Calories 352; Total Fat 16g (Saturated Fat 9g); Sodium 217mg; Total Carbohydrate
1 container (1 lb) vanilla 51g (Dietary Fiber 1g); Protein 3g Exchanges: 3½ Other Carbohydrate, 2½ Fat Carbohydrate
creamy ready-to-spread Choices: 3½
frosting
1¹ ⁄ ₂ to 2 cups coarsely
chopped pumpkin spice
malted milk balls
Terrifying Tip

You can forgo the frosting and gently press
the chopped malted milk balls into the batter
before baking.

Betty Crocker Halloween Cookbook 178 • Frightful Cookies & Other Treats
•