Triple Malt Milkshake Brownies

Triple Malt Milkshake Brownies

I recently went to Pie and Burger in Pasadena, California and had their world famous chocolate malt milkshake. It was so delicious and months later, I’m still thinking about it. I decided to take the flavors of a classic diner milkshake and put it in brownie form. The result is super rich and delicious brownie with a luscious milky buttercream frosting. My advice: dont skip the frosting, it’s really the cherry on top.

Unlike most malt brownies that simply stir malted milk powder into the batter, this recipe builds malt flavor in three delicious layers:

• Malted milk powder folded into the brownie batter

• A fluffy malt milkshake frosting that tastes like melted malt ice cream

• A crunchy malted milk ball topping for texture and even more classic malt flavor

  
  

Triple Malt Fudge Brownies

Yield

16 bakery-style brownies

Prep Time

25 minutes

Bake Time

34–40 minutes

Cooling Time

1 hour

Total Time

Approximately 2 hours

Ingredients

Brownies

• 1 cup (226g) unsalted butte

• 8 ounces (227g) bittersweet chocolate (60–70%), finely chopped

• 1 cup (200g) granulated sugar

• ¾ cup (165g) packed light brown sugar

• 4 large eggs, room temperature

• 1 large egg yolk

• 2 teaspoons vanilla extract

• ¾ cup (90g) malted milk powder

• 1 cup (120g) all-purpose flour

• ¼ cup (25g) Dutch-process cocoa powder

• 1 teaspoon espresso powder (optional, but recommended)

• ½ teaspoon baking powder

• 1 teaspoon kosher salt

• ½ cup milk chocolate chips

• ½ cup chopped malted milk balls

Malt Milkshake Frosting

• 6 tablespoons unsalted butter, softened

• 2 ounces cream cheese, softened

• 2 cups powdered sugar

• ⅓ cup malted milk powder

• 2 tablespoons heavy cream

• ½ teaspoon vanilla extract

• Pinch of kosher salt

Malt Crunch Topping

• 1 cup crushed malted milk balls

• 2 ounces milk chocolate, melted

Optional Malt Fudge Drizzle

• ½ cup heavy cream

• 4 ounces milk chocolate

• 2 tablespoons malted milk powder

Instructions

Step 1: Prepare the Pan

Preheat the oven to 325°F (163°C).

Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 2: Brown the Butter

Place the butter in a medium saucepan over medium heat.

Cook, stirring occasionally, until the butter foams, then turns golden brown and develops a rich, nutty aroma, about 5–7 minutes.

Immediately pour the hot browned butter over the chopped bittersweet chocolate.

Allow it to sit for 2 minutes before whisking until completely smooth.

Step 3: Make the Batter

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and egg yolk for 60–90 seconds, just until smooth and slightly glossy.

Whisk in the vanilla extract.

Slowly pour in the warm chocolate mixture while whisking continuously.

Add the malted milk powder, flour, cocoa powder, espresso powder (if using), baking powder, and salt.

Fold gently with a rubber spatula until only a few streaks of flour remain.

Fold in the milk chocolate chips and chopped malted milk balls.

Do not overmix.

Step 4: Bake

Spread the batter evenly into the prepared pan.

Bake for 34–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached.

The brownies should not be fully dry in the center.

Allow them to cool completely in the pan.

For the fudgiest texture, refrigerate for at least 30 minutes before frosting.

Step 5: Make the Malt Milkshake Frosting

In a large bowl, beat the softened butter and cream cheese until smooth.

Add the powdered sugar, malted milk powder, and salt.

Mix until combined.

Pour in the heavy cream and vanilla extract.

Beat for 2–3 minutes until light, fluffy, and creamy.

Spread evenly over the cooled brownies.

Step 6: Add the Malt Crunch

Combine the crushed malted milk balls with the melted milk chocolate.

Scatter the mixture generously over the frosting.

Allow the chocolate to set before slicing.

Optional Malt Fudge Drizzle

Heat the heavy cream until steaming but not boiling.

Pour over the milk chocolate and malted milk powder.

Whisk until smooth.

Allow to cool slightly before drizzling over each brownie just before serving.

Baker's Tips

• Browning the butter is one of the most important steps—it adds a rich, toasted flavor that makes these brownies taste like a true diner-style malt.

• Use room-temperature eggs for a smoother batter and a more even bake.

• For the cleanest slices, chill the frosted brownies for 20–30 minutes and wipe your knife clean between cuts.

• These brownies are even better the next day as the malt flavor deepens overnight.

Storage

Store covered in the refrigerator for up to 5 days.

Bring to room temperature for about 15 minutes before serving for the softest texture.

Unfrosted brownies can be frozen for up to 3 months.

Frequently Asked Questions

Why are they called Triple Malt Fudge Brownies?

Because malt flavor appears in three distinct layers: the brownie batter, the fluffy malt frosting, and the crunchy malted milk ball topping. Each layer contributes a different texture and intensity, creating a dessert that tastes remarkably like a classic chocolate malt milkshake.

Can I make them without the frosting?

Absolutely. The brownies are delicious on their own, but the frosting and malt crunch are what complete the full "triple malt" experience.

Can I use regular cocoa powder?

Dutch-process cocoa is recommended for its smooth, rich flavor and darker color, but natural cocoa powder will also work if that's what you have on hand.