Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 8 oz Dark Chocolate (70% Cacao minimum), finely chopped
  • 3 Large Eggs
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 tsp Vanilla Extract
  • ¾ cup All-Purpose Flour (Plain), sifted
  • ¼ cup Unsweetened Cocoa Powder
  • 1 tsp Fine Sea Salt
  • 4 oz White Chocolate, chopped or chips
  • 2 Tbsp Heavy Cream (Double Cream)
  • ¼ cup Malted Milk Powder

Instructions:

  1. Preheat oven to 325°F (160°C). Line an 8x8 inch pan completely with parchment paper, leaving an overhang on two sides like 'handles'.
  2. Melt Chocolate and Butter: Combine the cubed butter and chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Stir until fully melted and smooth. Remove from heat and allow to cool slightly (about 5 minutes), ensuring it remains warm.
  3. Combine Sugars and Eggs: In the bowl of an electric mixer, combine the granulated sugar, brown sugar, eggs, and vanilla.
  4. Whisk for Volume: Whisk the egg-sugar mixture on high speed for 5–7 minutes. The mixture must become very pale, thick, and ribbon-like; this volume is the key to the crackle top.
  5. Incorporate Chocolate: Slowly pour the still-warm chocolate/butter mixture into the egg mixture while the mixer is running on low. Mix only until just combined and smooth.
  6. Add Dry Ingredients: Sift the flour, cocoa powder, and salt together in a separate bowl. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain.
  7. Make the Malted Swirl: In a small, separate bowl, melt the white chocolate and heavy cream together. Whisk until smooth, then vigorously stir in the malted milk powder until the mixture is thick and lump-free.
  8. Assemble the Pan and Swirl: Pour about ¾ of the brownie batter into the prepared pan and smooth the top. Drop dollops of the remaining brownie batter and the malted swirl mixture randomly over the top. Use a skewer or the tip of a knife to gently swirl the mixtures together.
  9. Bake: Place the pan in the preheated oven. Bake for 30–35 minutes. The edges should look set, and the centre should still wobble slightly. A toothpick inserted 1 inch from the edge should come out with moist crumbs attached.
  10. Cool Completely: Remove the pan from the oven and let it cool completely on a wire rack. For maximum fudge factor and clean slices, transfer the cooled bars (still in the pan) to the refrigerator for at least 60 minutes before slicing.