Malted “Forever” Brownies, p. 139, Dessert Person by Claire Saffitz
Made on 5.23.2022
Everyone loved these fudge-like brownies (I honestly told everyone this was fudge, they’re not enough like the brownies I used to make from the box). Claire says brownies shouldn’t be too much like cake but I think this recipe could have used a bit more cake-like vibes.
Make it vegan!
Butter is now Earth Balance. Egg/egg yolks are now one flax egg (I made a whole first batch that came out too liquid-y and it was basically raw. Trust me, only use one flax egg).
To sub the malted milk powder I did a little hunting around and found out that black maca powder tastes a whole lot like malted milk powder. However, the flavor really doesn’t come through using the same proportions listed in the book. If you want a malted flavor try doubling the amount of powder she uses (I haven’t tried this, it’s just my best guess).
One tip: If you have a 9X13 metal pan, just double the recipe and use this. Don't use the glass 8X8 like she does in the video and think it's going to be okay. She uses a swap in that video. You on the other hand are trying to make this vegan and you will fail and you will be sad.
Matt gives these 4/8 but my trivia team PJax 2: Electric Boogaloo (yes that’s the whole team name, it’s a work in progress) couldn’t stop eating them last night, so let that be the true judge on this matter. Also, we came in second place, suck on that Titanic Swim Team!
