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For today’s recipe I decided to combine my favorite Easter candy and my all time love of brownies for a super easy Easter Malted Milk Ball Brownies dessert.
Easter is just days away! I’m busy planning our Easter menu, preparing Easter baskets and filling the house with goodies for the boys to enjoy.
My all-time favorite Easter candy are the malted milk balls, also known as Robin Eggs. I love malted milk candies. But, there is something about Robin Eggs that makes me so excited come Easter-time. I literally buy bags of Robin Eggs and fill various bowls in my home with these brightly colored, speckled balls of yummy milk chocolate. They don’t last long.
Easter Malted Milk Ball Brownies
Truthfully, these brownies can be made with any brownie recipe (or even boxed brownie mix). The true pleasure is in the chocolate and candy wafer drizzle and malted milk ball topping. While these are not a terribly complicated dessert, they are certainly pretty. They look so festive on your Easter dinner table.
My go-to brownie recipe is from the Joy of Cooking. Sure, most of the recipes you see here on GGG are original. However, I have a huge appreciation for classic recipes and the Joy of Cooking cookbook is high on my list. What makes these Easter Malted Milk Ball Brownies a little different is I like to add a teaspoon of espresso granules to the mix to kick up the chocolate flavor. I then top the brownies with drizzled white chocolate and melted candy coating before adding the crushed malted milk balls (aka Robin Eggs).
Easter Malted Milk Ball Browies
- 1/2 cup butter
- 4 oz. chocolate
- 4 eggs at room temperature
- 1/2 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup sifted all-purpose flour
- 1 teaspoon espresso granules
- 1/2 cup chocolate candy wafers melted
- 1/2 cup white chocolate melted
- 1 cup malted milk balls crushed
- Preheat the oven to 350°F. Melt butter and chocolate in a double boiler. Cool this mixture. If you don’t, your brownies will be heavy and dry. Beat eggs and salt until light in color and foamy in texture. Add sugar and vanilla gradually and continue beating until well creamed. With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. Add espresso. Before the mixture becomes uniformly colored, fold in the flour by hand. Bake in a 9 x 13-inch pan for about 25 minutes. Allow to cool. Melt colored candy wafers (I used pink) and white chocolate. Set aside. Crush 1 cup of malted milk balls (Robin’s Eggs) by hand. Drizzle cooled brownies with both melted candy wafers and white chocolate. Immediately topped with crushed malted chocolate balls. Cut into squares and serve.
I just think they are so pretty!
Whip up these Easter Malted Milk Ball Brownies up this weekend and have this crowd pleasing dessert available for your guests.