Ovaltine brownies are a twist on the classic chocolate brownie, swapping some of the cocoa for malted milk powder. The malt adds a toasty, caramel-like depth that makes the chocolate taste more complex, while the brownies stay fudgy and chewy. This recipe uses melted chocolate and butter for a dense, crackly-top result that comes together in one bowl.
Ingredients
- 1 cup (226 g) unsalted butter, plus more for pan
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (75 g) Ovaltine (original or chocolate malt)
- 3/4 cup (65 g) unsweetened cocoa powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (90 g) semisweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang on two sides. Grease the paper lightly with butter.
- In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the sugar, Ovaltine, cocoa powder, and salt until well combined. The mixture will look grainy; that’s fine.
- Let the mixture cool for 5 minutes. Then whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Add the flour and fold with a spatula until just combined—no streaks remain. Stir in the chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 22–28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly shiny.
- Cool completely in the pan on a wire rack, about 30 minutes. Use the parchment overhang to lift the brownies out, then cut into 16 squares.
Tips
- Don’t overbake: Brownies continue to set as they cool. Pull them out when the toothpick has moist crumbs—overbaking makes them dry and cakey.
- Use room-temperature eggs: Cold eggs can seize the melted butter mixture, making the batter lumpy. Let them sit out for 15 minutes or warm in a bowl of warm water.
- Substitute Ovaltine: If you only have malted milk powder (like Horlicks), use the same amount. For a non-malt version, replace with 1/2 cup (40 g) cocoa powder plus 1/4 cup (50 g) sugar, but the malt flavor will be missing.
- Line the pan properly: Parchment overhang is essential for lifting the brownies out cleanly. If you don’t have parchment, grease the pan well and run a knife around the edges before cutting.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. They also pair well with a glass of cold milk—the malt flavor echoes the classic Ovaltine drink. For a dessert platter, cut them into small squares and dust with powdered sugar.
Variations
- Malted Milk Ball Brownies: Fold in 1/2 cup (75 g) chopped malted milk balls (like Whoppers) instead of chocolate chips. Add them after the flour, and expect some to melt into the batter.
- Peanut Butter Swirl: Warm 1/4 cup (65 g) creamy peanut butter and drop spoonfuls over the batter before baking. Swirl with a knife for a marbled effect.
- Espresso Boost: Add 1 tsp instant espresso powder with the dry ingredients to enhance the chocolate and malt flavors.
- Gluten-Free: Replace the all-purpose flour with a 1-to-1 gluten-free baking flour. The texture will be slightly more tender, but they still hold together.
Storage and Reheating
Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the refrigerator. To reheat, microwave a single brownie for 10–15 seconds until just warm, or place in a 300°F (150°C) oven for 5 minutes. Avoid reheating the whole pan, as it can dry them out.
Frequently Asked Questions
Can I use Ovaltine powder with milk already added? Yes, but the brownies will be slightly less sweet and a bit drier. Reduce the sugar to 1 cup (200 g) and add 1 extra tablespoon of butter to compensate.
Why did my brownies turn out cakey? You likely overmixed the batter after adding the flour, which develops gluten. Mix only until the flour disappears, and check the baking time—remove them earlier if they look set.
Can I make these without eggs? Yes, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer. The texture will be slightly more fudgy and less structured, but they will still work.
Do I need to refrigerate the brownies? No, they keep well at room temperature for up to 4 days. Refrigerating can make them dense and dry. If you do refrigerate, bring them to room temperature before serving.
Can I double the recipe? Yes, use a 9×13-inch (23×33 cm) pan and increase the baking time to 30–35 minutes. Check with a toothpick starting at 30 minutes.
What if I only have dark chocolate cocoa? That’s fine—use the same amount. The brownies will be more intense and less sweet; you may want to add 2 extra tablespoons of sugar.
Related
- Loaded Shrimp Cocktail Recipe (Easy & Elegant)
- Nevada Shrimp Cocktail Recipe: Classic Reno-Style
- Leftover Cocktail Shrimp Recipes for Easy Meals
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).