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Jul 06

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Malted Milk Ball Brownie Triangles

Skinny Malted Milk Ball Brownie Triangles

 

This is my daughter’s favorite brownie recipe; I have made this so many times in the past when she had friends come to visit. Over the past few years, I changed the recipe to adapt to the “skinny way”. She insisted I make them this way for her and her friends. We did a taste test one day and both my daughter and a few of her friends liked this version so much more.

So here is another Skinny Sweets Daily brownie recipe that I hope you and your family will enjoy. By the way, that’s my beautiful daughter, Tori’s, hand in the picture. She was being a smarty pants while I was trying to take the pictures. I think she wanted to show off her new manicure. I liked the way the picture came out so I decided to use it.

Nutrition: calories 82.8, fat 1.8 g, carbs 16.2 g, fiber 0.7 g, sugar 11.4 g, sodium  68.1 mg, protein 1.1 g, Weight Watcher PointsPlus® 2

 

Malted Milk Ball Brownie Triangles

Makes 32 brownie triangles

Ingredients:

  • 1 box Chocolate Brownie Mix, I used Ghirardelli double chocolate for this recipe
  • 3 -4 tbsp  malted milk powder, I liked this brand the best Hoosier Hill  Farm
  • 3 tbsp unsweetened cocoa powder, I like Ghirardelli
  • 1/4 cup Egg Beaters or store brand
  • 3 tbsp unsalted butter melted and cooled
  • 1 1/2 tsp vanilla extract, I really like this organic brand
  • 1/4 cup water — or until it reaches the consistency of a brownie batter
  • 1/2 heaping cup of Malted milk balls — cut into small and medium chunks
  • Powdered sugar for garnish — optional

 

Directions:

  1. Preheat oven to 350 degrees; spray a 13 x 9 baking pan with cooking spray on the bottom and sides and set aside until ready to use.
  2. In a large mixing bowl, whisk the brownie mix, milk powder and cocoa powder (and try to get the lumps out).
  3. Add the next five ingredients, switch over to a rubber spatula and mix well. Make sure you reach all the way down to the bottom of the bowl to get any dry ingredients to incorporate well into the batter.
  4. Pour the batter into the prepared pan and smooth to make even all around.
  5. Toss half of the pieces of milk balls all around. With a knife, swirl them into the batter but be sure not to mix to the bottom.
  6. Place the pan on the middle rack into the oven and bake for about 22 to 28 minutes. You don’t want to over bake them.
  7. After about 10 minutes, open the oven; pull the rack out and carefully sprinkle the rest of the pieces all around. Turn the pan around and slide the rack back in and finish baking.
  8. A wooden skewer or toothpick should come out with moist crumbs.
  9. Cool to room temperature or completely and cut into 16 squares (with a plastic knife) and then cut diagonally into 32 triangles.

 

 

 

 

 

 

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