Ronnie Woo - Malted-and-Salted Caramel Brownies
Recipe courtesy of Ronnie Woo

Malted-and-Salted Caramel Brownies

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 25 min
  • Yield: 8 servings
Everyone loves a good fudgy brownie, but these are in a category of their own! Not only does the malted milk powder give them a little special something, the crushed caramel candies and flaky sea salt on top deepen the flavor and up the textures, making these a contender for the ultimate brownie.



  1. Preheat the oven to 350 degrees F. Line an 8-inch round or square baking pan with aluminum foil, letting the foil hang over the sides by an inch or so. Coat the foil with nonstick cooking spray.
  2. Place 3/4 cup of the chocolate chips in a medium bowl and set aside. Melt the butter in a small saucepan over medium heat until completely melted and hot. Carefully pour the butter over the chocolate chips and whisk until smooth. Whisk in the sugar, eggs and vanilla until smooth. Add the flour, malted milk powder and kosher salt and mix with a wooden spoon until combined; the batter will be very thick.
  3. Scrape the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/4 cup chocolate chips, caramel candies and flaky salt and gently press everything into the batter. Bake until set and the center is no longer jiggly, 45 to 50 minutes. Cool completely, then lift out of the pan with the foil as handles and cut the brownies.