For the Brownies:

• • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup malted milk powder
  • 1 cup semi-sweet chocolate chips
  • For the Malted Chocolate Glaze:
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons malted milk powder

 Directions——————

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

Melt the Butter:
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.

Mix Wet Ingredients:
In a large mixing bowl, whisk the sugar into the melted butter until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.

Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, salt, and malted milk powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Bake the Brownies:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.

Prepare the Glaze:
While the brownies cool, make the malted chocolate glaze. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chocolate chips and malted milk powder. Let it sit for 2 minutes, then whisk until smooth.

Glaze and Serve:
Pour the glaze over the cooled brownies, spreading it evenly. Allow the glaze to set for at least 30 minutes before slicing. Cut into squares and enjoy!