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).
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.