So, this is ridiculous. So many layers of delicious. To make it more ridiculous, I looked at how many steps it takes and went “no way am I doing all that to only end up with an 8X8″ of brownie-stuff!” and doubled the recipe. Like you do. So, these pictures will all represent a doubled recipe, using a 9X13″ pan, rather than an 8X8″. You can look at your own waistline and make your own choices.

Oh also…malt powder is awesome.

Soooo worth it!

Ingredients:

Malted Cream:

• 6 tablespoons of heavy cream
• 1/3 cup of malted milk powder

Malt Cheesecake:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/2 ounces melted dark chocolate chips (rounded half cup)
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 1/4 cup sour cream, room temperature (I used Greek yogurt with fine results)
• 2 tablespoons malt infused cream from above
• 3 Double Stuff Oreos

Brownie Batter:

• 8 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (half Dutch, half natural – I just used all natural/regular, again with fine results)
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder

Chocolate Malt Frosting:

• 8 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 2 – 2 1/3 cups sifted confectioners’ sugar
• 3-4 tablespoons malt infused cream from above
• 5 Double Stuff Oreos

Ganache:

• 1/4 cup heavy cream
• 1/2 cup extra dark or semisweet chocolate chips

Begin by making the malted cream. Stir together the cream and malt powder in a small saucepan and heat until just simmering. Remove from the heat and let stand 20 minutes, then pour through a sieve. I totally forgot the sieve part. Whoopsie. While that’s standing, you can get together the rest of your ingredients, except for the things that need to be room temperature, which ideally you took out a while ago.

Line an 8″ square pan with nonstick foil and set aside.

To make the cheesecake layer, beat the cream cheese and sugar until smooth. Beat in the melted chocolate chips and vanilla.

Beat in the egg, sour cream, and 2 tablespoons of your cooled malt cream.

Chop up the 3 Oreos and stir in. I just broke them with my hands over the bowl, seems fine to me. Set aside while you make the brownie batter.

Preheat the oven to 350 degrees. Melt the butter in a pot over medium heat, then stir in the sugar and cocoa powder. Reduce the heat to low and stir gently for 30 seconds, then remove from the heat and let sit for 5 minutes. Stir in the salt and vanilla, then whisk in the eggs. Stir together the flour and baking powder in a small bowl, then whisk into the batter.

Spread half of the brownie batter in the lined pan. I did more like 2/3, this time intentionally, because…I felt like it. Spread the cheesecake filling over the brownie batter, then pour the remaining brownie batter on top.

Bake for 25 minutes, or until brownies appear set. For a doubled batch, expect more like 35 minutes. Because of the cheesecake, the toothpick test is useless here. Let cool to room temperature on the counter, then refrigerate.

When the whole thing is cool, make the frosting. First beat the butter until creamy, then gradually add the cocoa powder and powdered sugar. Add the cream 1 tablespoon at a time until light and spreadable.

Spread over the top of the brownies, then chop up some of the remaining Oreos and scatter over the top.

For the ganache, if you have any of the malt infused cream, use that, plus however much plain cream it takes to make 1/4 cup. Microwave that cream for 30 seconds, or until just starting to boil. Add the chocolate and stir until well melted and smooth. Drizzle over the frosted bars, then break up the remaining Oreos and scatter over the top.

Refrigerate to set, and store in the refrigerator when not scooping big chunks into your face with your fists.

Oy. So good.

I need to go on a diet. Starting tomorrow.

Malted Chocolate Cheesecake Brownies

From Cookie Madness.

Malted Cream:

• 6 tablespoons of heavy cream
• 1/3 cup of malted milk powder

Malt Cheesecake:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/2 ounces melted dark chocolate chips (rounded half cup)
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 1/4 cup sour cream, room temperature
• 2 tablespoons malt infused cream from above
• 3 Double Stuff Oreos

Brownie Batter:

• 8 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (half Dutch, half natural)
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder

Chocolate Malt Frosting:

• 8 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 2 – 2 1/3 cups sifted confectioners’ sugar
• 3-4 tablespoons malt infused cream from above
• 5 Double Stuff Oreos

Ganache:

• 1/4 cup heavy cream
• 1/2 cup extra dark or semisweet chocolate chips

Malt infused cream: Stir together the cream and malt powder in a small saucepan and heat until just simmering. Remove from the heat and let stand 20 minutes, then pour through a sieve.

Malt cheesecake: Line an 8″ square pan with nonstick foil and set aside.

Beat the cream cheese and sugar until smooth. Beat in the melted chocolate chips and vanilla, followed by the egg, sour cream, and 2 tablespoons of your cooled malt cream. Chop up the 3 Oreos and stir in, then set aside.

Brownie batter: Preheat the oven to 350 degrees. Melt the butter in a pot over medium heat, then stir in the sugar and cocoa powder. Reduce the heat to low and stir gently for 30 seconds, then remove from the heat and let sit for 5 minutes. Stir in the salt and vanilla, then whisk in the eggs. Stir together the flour and baking powder in a small bowl, then whisk into the batter.

Spread half of the brownie batter in the lined pan. Spread the cheesecake filling over the brownie batter, then pour the remaining brownie batter on top.

Bake for 25 minutes, or until brownies appear set. Let cool to room temperature on the counter, then refrigerate.

Chocolate malt frosting: Beat the butter until creamy, then gradually add the cocoa powder and powdered sugar. Add the cream 1 tablespoon at a time until light and spreadable. Spread over the top of the brownies, then chop up some of the remaining Oreos and scatter over the top.

Ganache: Microwave cream for 30 seconds, or until just starting to boil. Add the chocolate and stir until well melted and smooth. Drizzle over the frosted bars, then break up the remaining Oreos and scatter over the top.

Refrigerate to set, and store in the refrigerator.