Malteser Brownies
These malt chocolate brownies are topped with crunchy malted chocolate spread and chocolate-coated malt balls!
Servings 12
Ingredients
- 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
Instructions
- 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.