Malted “forever” brownies from Dessert Person: Recipes and Guidance for Baking with Confidence (page 139) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: the weight measurement for water should be 59g. Can substitute malted milk balls for malted milk powder and milk chocolate.

  • Staceydee on March 12, 2026

    Love these brownies

  • dmdmdmmm on February 18, 2026

    These were really goooood fudgy brownies.

  • evelyn_xzt59j on January 25, 2026

    Baked 45 minutes, still came out almost completely raw.

  • lavenderfields on March 08, 2025

    As one who never liked overly sweet box mix brownies and their texture, these were the best brownies I've ever had! Used Whoppers for the milk chocolate AND included the malt powder (I'm a fiend for malt). Incredibly rich and dense in the best possible way.

  • kellilee on April 08, 2023

    Followed the recipe exactly as written and agree that these are "forever" brownies. Perfect in every way - had to work hard to limit my intake to only one brownie per day as these brownies could be addictive. Love the chewy texture. Home run!

  • anya_sf on July 14, 2021

    I didn't see the correction to the water weight and used the amount listed in the book, but the brownies still turned out okay. I only had 2 oz milk chocolate, so added 1/2 c walnuts too and preferred the nuts. Baked 30 minutes, the brownies seemed to be done (although the surface wasn't that shiny), but the texture was a little too fudgy in the middle for my taste and I like fudgy. Overall good, but not my favorite brownie recipe.

  • tarae1204 on April 25, 2021

    Quite rich, extremely fudgy in the interior. The malted milk powder and dark brown chocolate introduce a flavor of caramel. Personally, for me, these were too rich. One could bake in a tart pan and present it as a fancy chocolate tart.

  • evatoad on March 07, 2021

    Sensational. The malted milk powder is a game-changer. I added walnuts and used dark chocolate chips instead of milk chocolate at the end (personal preference). Will make again for sure.

  • lofolky on February 14, 2021

    Super dense and rich. We really enjoyed these, but still in search of our “forever” brownie.

  • jzanger on January 18, 2021

    I’m not sure I’ll ever be bold enough to declare a brownie recipe my “forever” recipe, but these were excellent. They are superbly rich and chewy. I’ve never encountered her technique for putting them in the fridge to make them chewy but they certainly were chewy. Next time I would use a stand mixer because my batter was much too thick to whisk vigorously by hand for almost a minute. I recommend adding walnuts in place of some of the milk chocolate.

  • LindaAphoto on December 31, 2020

    The weight measurement for the water (to add to the cocoa powder) is off. It’s double what it should be. Still, this is the only recipe so far from the 3 I have made in this book, that I was not thrilled about. Felt and tasted more like a dense chocolate cake than a brownie. Definitely not my “forever” brownie recipe. But the other recipes I’ve made are delicious.

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