Malted Brownies

I picked up a copy of Weekend, a new magazine that seems geared toward a kind of casually upscale lifestyle (everyone in it seems to have a second home). The brownies have malt powder and malt balls (not sure I liked these in there, either - the candy kind of melted and got really crunchy, and the chocolate coating was kind of waxy after baking). The brownie part was rich and intensely chocolate, though, and worth a second try.

I made a half-recipe. Sifted together 1/2 cup each flour and malted milk powder (I used chocolate malt Ovaltine, which may have added to the rich chocolate flavor but kept me from tasting the malt), 2 tablespoons cocoa powder, 1/8 teaspoon baking powder and 1/4 teaspoon salt. Melt 1/2 cup butter and 4 ounces unsweetened chocolate in a large saucepan, then add 1/2 cup each dark brown sugar and regular sugar. Add 1/2 teaspoon vanilla and 2 eggs. Stir in flour then 3/4 cup maltballs. Bake in 9-inch square pan in 300 degree oven for 45 minutes.