Marsala and Dark Chocolate Malted Milk Brownies

Directions

1. In a 2½-3 qt. slow cooker, spread a thin layer of softened butter inside the slow cooker crock. Add some flour and turn the crock, coating the bottom and the sides with a thin layer of flour. Tap out excess flour.
2. Over a simmering double boiler, combine butter and both semi and dark chocolate in a heat-proof bowl. Melt chocolate, stirring frequently to ensure even melting.
3. Once chocolate is 80 percent melted, remove from heat and stir until all chocolate is melted. Reserve.
4. In a separate mixing bowl, combine sugar, eggs and vanilla extract. With an electric mixer or whisk, blend sugar mixture until very thick and pale yellow, about 10 minutes.
5. Beat in cool chocolate mixture, Holland House® Marsala Cooking Wine and amaretto liqueur, until smooth.
6. In another bowl, combine flour, malted milk powder, baking powder and salt. Gently fold dry mixture into the chocolate mixture.
7. Pour into slow cooker and spread evenly. Lay long strips of paper towels over the slow cooker to absorb moisture. Place lid and then cook for 1½ hours on high.
8. Remove lid and press chopped malted milk balls in the brownies. Remove the crock from the slow cooker and let cool to room temperature with the cover on. Once cooled, carefully remove brownies and cut into 8 pieces.