Chocolate Chip, Malted Milk and Pecan Fudge Brownies

Name: Chocolate Chip, Malted Milk and Pecan Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 135 min
Ingredients: 2 teaspoons softened butter ((used on the inside of the baking pan so that the parchment paper will stick to the pan)); 1 box (18.3 ounces) CHEWY FUDGE BROWNIE MIX; 2 heaping tablespoons chocolate malted milk powder; Eggs - use amount according to package instructions; Canola Oil - use amount according to package instructions; Water - use amount according to package instructions; 2 teaspoons of additional water; 1/2 cup semi-sweet chocolate chips; 1/2 cup semi-sweet chocolate chips; 3/4 cup chopped pecans

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by Nancy

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These decadent brownies are rich with chocolate and easy to make because they’re semi-homemade (but only the chef needs to know this part).

Chocolate Malted Pecan Brownies

Whenever I make these brownies for friends they’re always a hit.

And as an added bonus, they’re quick and easy to make.

I especially like that these brownies aren’t overly sweet, and each bite is chocolate-packed with a light crunchy pecan topping.

They’re made with a boxed fudge brownie mix and customized with 3 additional ingredients, 2 of which add more chocolate to the mix.

About this Recipe

This recipe starts with a box of fudge brownie mix including the required ingredients on the package instructions such as water, eggs and canola oil.

Then chocolate malted milk powder is added to the batter along with a slight bit more water.

To me, the malted milk powder adds a distinctive flavor and richness that enhances the overall flavor of these brownies.

And next, semi-chocolate chips are also added to the batter.

Once the batter is transfered to the baking pan, time for more chocolate…

…more chocolate chips are added as a topping along with chopped pecans.

Then the brownies are baked and cooled before serving.

Serving Size Options

Some serving size options for these brownies include uncut, cut in smaller sized squares, or cut in the desired sized pieces.

UNCUT – For Guests to Cut Themselves

If I’m serving brownies for dessert, I often serve them uncut on a cutting board with a knife.

This way my friends can cut a brownie into the size that they want.

It’s a less formal way of serving brownies and may not be a good idea for kids but it works out nicely for adults.

To serve them uncut, the whole baked brownie needs to be removed from the pan all at once.

How to Remove the Whole Brownie from the Pan

In this recipe, the baking pan is lined with parchment paper that extends over the edges of the pan (to use as a “sling” for removal).

This way, once the brownies are baked and cooled, the whole baked brownie can be lifted from the pan and transferred onto a cutting board.

CUT IN SMALLER SIZED SQUARES

Since these brownies are very rich, I sometimes serve them cut into smaller sized pieces (about 1-inch by 1-inch).

This is a nice size when setting the cut brownies out as finger food to enjoy before and, or after dinner.

CUT IN THE DESIRED SIZED SQUARES OR RECTANGLES

And of course, these brownies can be cut into whatever size squares, rectangles or pieces that you like.

Serving Options

Serve these delicious brownies as is with a glass of milk, or cup of coffee.

Or serve them slightly warm, topped with vanilla ice cream.

Let’s check out the ingredients.

Brownie Mix – A box of fudge brownie mix, and the ingredients per package instructions such as eggs, canola oil and water

Added Ingredients – Chocolate malted milk powder, semi-sweet chocolate chips and chopped pecans

For the Baking Pan – Rectangular brownie baking pan*, parchment paper and softened butter

*Rectangular sized brownie baking pan approx. 8 inches by 12 inches (measured from the inside of the rim on one side to the inside rim on the opposite side).

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation:

Baking Pan

Grease the inside of the baking pan (all sides and the bottom) with softened butter.

TIP – Greasing the inside of the baking pan helps the parchment paper stick to the pan and stay in place.

TIP – The parchment paper is used to line the brownie pan and can either be extended over the pan as a “sling” or extended over the pan around on all 4 edges.

This makes it easy to lift the entire baked uncut brownie right out of the pan so it can easily be cut into squares. It’s less clean up on the pan too.

Parchment Paper Extending Above 2 Opposing Sides of the Pan – the paper can be cut into a “sling” where it extends above 2 opposing sides of the pan.
Parchment Paper Extending Over All Sides of the Pan – alternatively, the paper can be cut in a piece large enough to fit inside of the pan as well as extend above all edges of the pan to use as a “handle”.

Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners.

Set the parchment paper-lined pan aside.

Pecans

Chop the pecans and set aside.

Brownie Batter – Dry Ingredients:

Preheat the oven according to the brownie mix package instructions.

For the package of brownie mix I used, I preheated the oven to 325 degrees F.

In a medium to large size mixing bowl, add the pre-packaged brownie mix.

Next…

…add…

…chocolate malted milk powder.

Brownie Batter – Wet Ingredients:

To the bowl, add eggs (according to the package mix instructions) …

…canola oil (according to the package mix instructions) and…

…water (according to the package mix instructions).

To the bowl, add 2 teaspoons of additional water.

With a large spoon…

…stir the batter until combined.

Brownie Batter – Chocolate Chips:

To the bowl…

…add 1/2 cup of semi-sweet chocolate chips.

And…

…stir until combined.

Add Batter to the Baking Pan:

Transfer the batter into the parchment paper-lined baking pan.

Top the batter evenly with chocolate chips and…

…chopped pecans.

Bake:

Bake in a preheated oven (at the degrees according to the package instructions) until a toothpick inserted in the middle comes out clean (about 29 to 30 minutes if using a metal brownie-size baking pan).

Cool and Cut the Brownies:

Cool the brownies in the pan on a rack for about 1.5 hours.

Once cooled, carefully lift the “handles” of parchment paper to transfer the entire pan of brownies onto a large cutting board.

Cut the brownies into the desired servings.

Serve:

These brownies are quite rich and can be cut into smaller pieces if preferred…

…or the entire brownie can be served whole and cut individually on a portion-desired basis.

Next, time to enjoy each and every chewy, rich-malted-chocolate and pecan bite.

Thank you so much for stopping by CCC!

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Chocolate Chip, Malted Milk and Pecan Fudge Brownies

These decadent brownies are rich with chocolate and easy to make because they're semi-homemade (but only the chef needs to know this part).

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Yield: 18 to 21 Servings (depending on the size of each brownie)

Prep: 15

Cook: 30

Time to Cool: 1 30

Total: 2 15

Ingredients

For the Baking Pan

2 teaspoons softened butter (used on the inside of the baking pan so that the parchment paper will stick to the pan)

For the Brownie Batter - Dry Ingredients

1 box (18.3 ounces) CHEWY FUDGE BROWNIE MIX
2 heaping tablespoons chocolate malted milk powder

For the Brownie Batter - Wet Ingredients

Eggs - use amount according to package instructions
Canola Oil - use amount according to package instructions
Water - use amount according to package instructions
2 teaspoons of additional water

For the Brownie Batter - Chocolate Chips

1/2 cup semi-sweet chocolate chips

Topping on the Brownie Batter - When in the Pan

1/2 cup semi-sweet chocolate chips
3/4 cup chopped pecans

Equipment

1 Rectangular brownie baking pan approx. 8 inches by 12 inches (measured from the inside of the rim on one side to the inside rim on the opposite side).
parchment paper for the baking pan

Instructions

Preheat the oven according to the brownie mix package instructions.

Preparation

Baking Pan - Grease the inside of the baking pan (all sides and the bottom) with softened butter.
Parchment Paper:
- Cut a piece of parchment paper into a “sling” where the paper extends above 2 opposing sides of the pan.
- Or alternatively, cut a piece of parchment paper that’s large enough to fit inside of the pan as well as extend above all edges of the pan to use as a “handle”.
Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners. Set the parchment paper-lined pan aside.
Pecans - Chop the pecans and set aside.

Brownie Batter

In a medium to large size mixing bowl, add the pre-packaged brownie mix and chocolate malted milk powder.
To the bowl, add eggs (according to the package mix instructions), canola oil (according to the package mix instructions) and water (according to the package mix instructions).
To the bowl, add 2 teaspoons of additional water.
With a large spoon, stir the batter until combined.

Brownie Batter - Chocolate Chips

To the batter, add 1/2 cup of semi-sweet chocolate chips. Stir until combined.

Add Batter to Baking Pan

Transfer the batter into the parchment paper-lined baking pan. Using a large spoon, level the batter out evenly within the baking pan.

Top Brownie Batter - When in the Pan

Top the batter evenly with the remaining chocolate chips (1/2 cup) and the chopped pecans (3/4 cup).

Bake

Bake in a preheated oven (at the degrees according to the package instructions) until a toothpick inserted in the middle comes out clean (about 29 to 30 minutes if using a metal brownie-size baking pan).

Cool and Cut the Brownies

Cool the brownies in the pan on a rack for about 1.5 hours.
Once cooled, carefully lift the "handles" of parchment paper to transfer the entire pan of brownies onto a large cutting board.
Cut the brownies into the desired servings.
These brownies are quite rich and can be cut into smaller pieces if preferred.

Notes

TIPS:

Baking Pan - Greasing the inside of the baking pan helps the parchment paper stick to the pan and stay in place.
Baking Pan - The parchment paper is used to line the brownie pan so that the paper either extends over the pan as a “sling” or extends over the pan around on all 4 edges.
This makes it easy to lift the entire baked uncut brownie right out of the pan so it can easily be cut into squares. It’s less clean up on the pan too.
Serving Size - These brownies are quite rich and can be cut into smaller pieces if preferred.