These malt chocolate brownies are topped with crunchy malted chocolate spread and chocolate-coated malt balls!
There’s SO many reasons to love these Malteser Brownies.
Incredibly rich and decadent brownies, that are sensationally soft and fudge-like. Malt flavour is incorporated in the brownie batter with the addition of malted milk powder and malt chocolate spread is placed on top of the brownie before and after baking!
Fnally, the brownies are decorated with crunchy Maltesers!
For my next brownie creation, I thought about combining a favourite chocolate sweet of mine in a brownie. If you’re a Malteser fan like I am, then prepare yourself for this heavenly brownie!
I used a wonderful recipe from Kelly over at Maverick Baking and I’ve been eyeing up lots of her other brownie recipes, all of which have got my mouth watering.
You can see by the photos of the brownies, just how fudgy they are. The fudgy texture is due to this recipe having a higher fat content from the quantity of chocolate and butter included, whereas cakey brownies have more flour added.
This brownie has that just-baked texture, so if you want you can leave them in the oven for a few more minutes longer if you want them slightly more cooked.
We ate these brownies throughout the week and popped a couple in the microwave to warm through and that was the BEST decision.
After being heated through, the brownies reminded us of a gooey chocolate fondant pudding!
The recipe makes 12-16 brownies. Decorate with the extra Maltesers just before serving, otherwise the malt balls lose their crunchiness.
Change the decoration up depending on the season, around Christmastime; top the brownies with Malteser reindeers, or when it’s Easter, switch the decorations with scrummy Malteser bunnies.
- 250 g dark chocolate
- 230 g butter (salted or unsalted)
- 40 g malted milk powder (such as Horlicks or Ovaltine)
- 40 g plain flour
- 60 g cocoa powder
- 250 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 g Malteser spread (plus extra for decoration)
- Maltesers for decoration
- Preheat the oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Line a 20cm x 20cm tin with parchment paper and set aside.
- Place your chocolate and butter in a heatproof bowl and place the bowl over a pan of simmering water; stir until melted. Set this aside to cool for a few minutes.
- Meanwhile, in a large mixing bowl, whisk together the malted milk powder, plain flour, cocoa powder and, sugar along with a small pinch of salt.
- In a jug, combine the eggs and vanilla. Add the egg mixture to chocolate/butter mixture and whisk together until just combined.
- Pour the chocolate mixture into the bowl of dry ingredients and whisk until smooth. Transfer the brownie batter into the lined tin. Top with 100g of Malteser spread - dollop this all over the top of the brownie batter. Bake the brownies for 40-50 minutes. When the brownies are ready, you should be able to shake the tray and see no wobble in the centre.
- Allow the brownies to cool completely to room temperature - I usually leave mine overnight.
- Decorate with extra Malteser spread and Maltesers before serving. The brownies will keep stored at room temperature for up to one week.
More brownie recipes on WJBN!
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