I actually really want to start baking at least one thing from each of my cookbooks, but I come across so many interesting recipes online, that I can rarely decide which recipe to try first! This recipe posted by Brown Eyed Baker actually was the perfect solution – it’s a recipe from a book that I own too, Baked’s “New Frontiers in Baking” cookbook. I think there’s only one recipe I’ve tried so far from this beautiful book (but many, many times) their upstate cheesecake – so I guess it’s really time to try something else.
So the first thing I did was go out to buy dark brown sugar at the Asian/African supermarket around the corner. They didn’t have any. But they always have malted milk powder, another thing that’s not easy to find in Berlin. Then I went to look for Maltesers (or Whoppers, if you’re in the US) at the one place I had bought them a couple of times over the last year, just to find that they don’t carry them anymore. I bought the next best thing – a bar of malted chocolate by Ovomaltine.
When I got home a friend called to ask me if I knew where she could buy pure vanilla extract, her usual place wasn’t selling it anymore. So there you have it – three things that are not easy to find in Germany. By the way soft brown sugar and graham crackers are also virtually impossible to find! So if you have any hints, please let me know!
- 2⅓ (290g) cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons malted milk powder
- 14 tablespoons (200g) butter, softened
- 1¾ cups (350g) soft brown sugar
- 2 eggs (L)
- 2 teaspoons pure vanilla extract
- 1 bar Ovomaltine chocolate, coarsely chopped
- Grease a 9 by 13 inch (22 x 28cm) baking pan or line with parchment paper.
- Preheat oven to 350° F / 175° C
- Whisk together the flour, baking powder, salt and malted milk powder.
- In another bowl cream the butter and brown sugar on medium speed until fluffy.
- Add the eggs and the vanilla, and beat again until combined.
- Add the flour mixture, mixing until just combined.
- Then add the chopped chocolate and beat for maybe 10 seconds.
- Spread the batter evenly in the the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the pan cool on a wire rack for 20 minutes.