Recipe information
Yield
serves 8
Ingredients
Malted Brownies
Chocolate Sauce
Preparation
Step 1
In the bowl of an electric mixer, combine the ice cream, malted milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer the mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
Step 2
Just before serving, cut the brownies into 24 rectangles, making 4 even columns and 6 even rows.
Step 3
Assemble the sundaes: Divide half of the ice cream evenly among 8 serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with 2 more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.
Malted Brownies
Step 4
Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
Step 5
In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.
Step 6
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer the brownies to a wire rack to cool.
Chocolate Sauce
Step 7
In a small saucepan, combine all the ingredients. Warm gently over medium heat, stirring constantly, until the chocolate is completely melted and the sauce is smooth. Allow the sauce to cool slightly before serving.
