February 17, 2012

Fudgy Chocolate Chunk Brownies with Malted Chocolate Frosting
Joy the Baker Cookbook Spotlight & Cook-Off


Last September I became a vicarious "homesick Texan", cooking my way across the Lonestar State for the release of Lisa Fain's Homesick Texan Cookbook. I'm delighted to be taking part in another cookbook spotlight and cook-off from Hyperion, thanks to host Heather of girlichef.


Starting today, I'll be joining a team of 22 talented food bloggers as we delve in to the sweet world of Joy the Baker, baking our way through her eponymous cookbook, before it hits the shelves on February 28.

The cookbook is loaded with mouthwatering recipes, all with Joy's unique twist. On my "must try" list are:

Carrot Cake Pancakes
Parmesan Seaweed Popcorn
Baked Chili Cheese Fries
Giant Mint Chocolate Chip Marshmallow Cubes
Chocolate & Salty Peanut Butter Ice Cream
Toasted Coconut Dutch Baby with Banana & Pineapple

For an opportunity to win a copy of the cookbook, and read an interview with Joy the Baker, visit HERE.

 Can't wait to get your hands on it?
You can pre-order by clicking the link above.



It's a genuine "joy" to be sharing today's recipe with you. I typically consider myself a brownie purist -- no add-ins, no frosting -- just gooey squares of fudgy chocolate. But Joy the Baker's Fudge Brownies with Malted Chocolate Frosting are an exception.


Some brownies are best served warm. These brownies achieve peak perfection when refrigerated and served cold. The brownie becomes rich and fudgelike; the chocolate chips provide a perfect contrast. The malt flavor of the silky frosting takes the chocolate experience to another dimension.


Fudge Brownies with Malted Chocolate Frosting
ever so slightly adapted from the Joy the Baker Cookbook

For the Brownies
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips (I used Ghirardelli)

For the Frosting
6 Tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 cups powdered sugar, sifted
1 Tablespoon milk
1/2 teaspoon vanilla extract
1/4 cup heavy cream
3 Tablespoons Ovaltine Powder (classic flavor) plus a teaspoon more for garnish

For the Brownies

Step 1: Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease an 8" square baking dish. Line with a piece of parchment paper, forming a cradle. Grease the parchment and lightly flour the parchment and pan.


Step 2: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Step 3: Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate.

Step 4: Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk, and vanilla.

Step 5: Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated.

Step 6: Fold in the chocolate chips.

Step 7: Pour batter into prepared pan and bake for 25-30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from oven and cool completely before frosting.

For the Frosting
Step 1: With an electric mixer, cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.

Step 2: Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Sto the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.

Step 3: In a small bowl, stir together the cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.

Finishing Touches

Step 1: Spread the frosting evenly on the cooled brownies with a butter knife or offset spatula.

Step 2: Refrigerate brownies for 1 hour. Then use a warm knife to slice the brownies in to square. I wiped the knife on a damp kitchen towel in-between slices.

Step 3: Garnish each square with a sprinkle of Ovaltine.

Serve cold
Repeat (trust me, you will)

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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef. I received a complimentary advance copy of the book.

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This post has been shared with
The BFF Linky Party at The Answer is Chocolate





18 comments:

  1. these look really delicious...great ratio of frosting to brownie! love the added touch of ovaltine on top...i am a sucker for malt flavor :)

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  2. Great bake!! I too love the malt, in fact I just loved the whole shebang :)
    Glad to be part of the spotlight with you...

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  3. Yours look like perfect little pieces of chocolate candy! You are the second person that suggested these were great cold...I'm bummed that I didn't try that, we scarfed all of ours so quick they didn't have time to hit the fridge!

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  4. Mmmmm...there's nothing like a good brownie with a cold glass of milk.

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  5. Oh, I'm totally sprinkling my next batch with Ovaltine. Why didn't I think of that!? I am a malt fanatic. And I'm going to make sure some make there way to the fridge so I can try them cold, too ;) Thanks so much for being a part of this spotlight!

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  6. Your brownies are mouthwateringly good Jenn. I love the sprinkle of Ovaltine to dress up the tops of the bars and your suggestion to serve them cold. The combination of the frosting and the fudgy cake is incredible. I've already made 2 batches.

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  7. You are NOT helping my goal of "fewer sweets" this year, Jenn. These look divine!

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  8. Those look . . . perfect. I'm literally drooling here. Will be trying these soon!

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  9. These came out great! They look like something in a bakery case. I'm with you on serving cold--much fudgier.

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  10. They look perfect...I love the Ovaltine garnish! I didn't try them cold...I guess it can be my excuse to make them again!

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  11. Even though you're featuring the same recipe, it's great to see how different it can be depending on the cook. I love that you have portioned these in small delightful bites!

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  12. I'm loving the idea of the ovaltine sprinkle. What a fun group, so many good ideas.

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  13. I didn't eat mine cold either! I think I have 4 tiny ones left only cuz my girls haven't been home all weekend and I'm exercising extreme self control. Maybe it was destiny....knowing I'd want to try them chilled!

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  14. The sprinkling of the Ovaltine is a fabulous idea. These were truly fabulous brownies--I am still craving that frosting. ;-)

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  15. What a fun cooking spotlight to participate in!! These brownies look awesome...I love the extra ovaltine! And cold huh? I wouldn't have thought that:-)

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  16. These look delish! I wish I could cook with out burning everything. Drooling over the comptuer.

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  17. Good call sprinkling the Ovaltine on top of the brownies. They look incredible!

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