In a medium saucepan, mix together the malt powder and heavy cream. Whisk to remove any lumps and heat on medium. Stir constantly until the mixture begins to bubble. Be careful as the mixture burns easily.

Pour the mixture over the chocolate and mix well until the chocolate melts and the mixture becomes silky. Cover with plastic wrap and refrigerator for 2 hours, or even overnight.

Transfer the chocolate to a mixing bowl and slowly add the butter one tablespoon at a time, mixing well before adding more butter. Cover and chill again for at least 30 minutes to firm up a bit.

Preheat the oven to 350 degrees F. Grease four 6-inch cake pans with butter.

In a large saucepan, melt the butter over medium heat. Add in the chocolate and melt while stirring it into the butter. Add in the sugar and the extracts mix very well.

In a small bowl, add the salt, cocoa powder, and cornstarch together. Add to the melted chocolate mixture and mix very well until the mixture looks silky and not grainy.

Evenly divide the batter among the cake pans.

Bake for 20 - 23 minutes, or until the center looks just set. The toothpick method of checking doneness will not work here and will burn your brownies if you try (trust me!) Allow to cool completely while in the pans before attempting to remove.

Frost each of the brownie cakes. and drizzle some caramel sauce on three of the cakes. Layer the cake on top of one another and top with the chocolate malt balls if desired.

Tip: Before cutting, allow the brownie cake to chill in the refrigerator for at least 45 minutes before cutting or else your slices will come out messy like you see in the photos!