Prepare brownies according to package directions (for cake-like brownies), adding 1/4 c. malted milk powder.
Bake in 9x13 pan.
Cool thoroughly.
For topping- In small saucepan sprinkle gelatin over water. Let stand 5 minutes.
Cook and stir over low heat until gelatin is dissolved.
Remove from heat and cool slightly.
In large mixing bowl beat whipping cream, 1/2 c. malted milk powder and vanilla with electric mixer on medium until soft peaks form.
Slowly add gelatin mixture and beat until stiff peaks form.
Spread topping over cooled brownies.
Chill, covered, for at least 3 hours.
Just before serving, sprinkle with chopped malted milk balls and, if you like, drizzle with chocolate syrup.
Originally Submitted
10/3/2014
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