These Malteser Brownies are indulgently fudgy with crispy edges. The Maltesers amazingly hold their shape and provide an irresistible crunch!
Why would you choose a BROWNIE?
I’d never had a brownie before I met my husband.
Tomi is obsessed with brownies. I recall the first time I took him to Adriano Zumbo’s Patisserie in The Star casino in Pyrmont. We just started dating and were still getting to know each other. I was so excited when Zumbo opened a store near where I used to work. I’m a big fan of his and was a little star-struck when he randomly walked by me.
Plenty of goodies were inside Zumbo’s store, from glorious golden French pastries to colourful macarons. Not to mention an array of stunning little cakes.
‘Hi, could I get a brownie please?’ I stopped browsing and rushed over to Tomi. ‘They don’t sell brownies here,’ I whispered, sounding embarrassed. I was wrong because the lady was boxing one up for him. ‘I’ll grab a Zonut please’ (Zumbo’s version of the famous cronut)
‘This is so good!’ Tomi would exclaim after a few mouthfuls of brownies. I wanted to ask him why on earth would you choose a brownie over everything else, but we were still at our polite stage of the relationship, so I just smiled.
‘You want to try some?’ I was on the verge of saying no, but curiosity got the better of me. I mean, it’s Zumbo’s brownies, so how bad could it be? I took a judgemental bite and assumed I would bite into a dry ordinary chocolate cake.
My entire relationship with brownies changed that day. Chocolate fudgy goodness, damn, I’ve been missing out!
Indulge yourself with these tempting chocolate treats:
Rum Raisin Brownies
After-Dinner Mints
Choc hazelnut brownies
Chocolate Cherry Slice
Malteser Brownies
Maltesers are a guilty pleasure of mine. They’re so light and dangerously good that I could eat a big bag of them without realising. I just love the taste of malt! It reminds me of my childhood.
I’ve been dreaming of mixing loads of Maltesers into a brownie for a long time. How could this go wrong? Chocolate and more chocolate!
Say hello to these ridiculously indulgent triple chocolate brownies. They’re packed with cocoa powder, melted chocolate and chocolate malt balls. Death by chocolate is definitely the best way to go!
The brownies have a gooey centre when warm with a chewy crust. When served cold or at room temperature, they turn fudgy. What’s amazing is the Maltesers remain crunchy when served at any temperature. They actually have a honeycomb taste and texture to them. Let me just say, regardless of how you decide to serve them, these brownies are ridiculously good!
Tomi reluctantly claimed these Malteser Brownies are the best ones I made. I don’t know what to believe because he seems to say the same thing after each batch. Well, he wasted no time scoffing these up, leaving just crumbs in the container. He had the nerve to tell me he shared his slices with Kai, our 3-year-old toddler, and that he was the one craving them!
Ingredients for Malteser Brownies
Maltesers are chocolate treats popular in the UK, Australia and NZ. They’re balls of crispy airy malted milk candy covered in milk chocolate. If you can’t get Maltesers where you are, use any brand of chocolate malted milk balls.
Malt powder – I used Milo, which is a combination of chocolate and malt powder. You could use malted milk powder or swap it for an equal amount of cocoa powder.
Cooking/baking Chocolate – I used good quality baking milk chocolate as it has a higher percentage of cocoa butter, which makes it easier to melt and work with. However, any regular dark or milk ‘eating’ chocolate would also work.
Plain flour – Plain flour (All-purpose flour) doesn’t have any leavening (raising agents) such as baking powder mixed in.
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How to make Malteser Brownies
Step-by-step guide with photos
Preheat oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease and line a square 20cm/8in tin with nonstick baking/parchment paper, leaving one side to overhang.
Place butter and chocolate in a microwave-safe bowl, then place in the microwave on high heat in 40-second bursts. Stir well after each burst until the butter and chocolate have completely melted.
To the chocolate mixture, add in the malt powder, eggs, vanilla extract, caster and brown sugar, then mix until thick and shiny. Fold in the flour, cocoa powder and salt until there are no dry bits remaining.
Fold the Maltesers into the chocolate mixture, then pour it into the prepared baking tin. Bake for 28 to 30 minutes. It’s ready when a few crumbs are stuck to the skewer or toothpick (not runny batter) when inserted into the middle.
Leave the brownie to cool in the tin for 15 minutes before lifting it onto a cooling rack. Allow the brownies to cool for 30 minutes or until completely cooled before serving. Optional – sprinkle with crushed Maltesers before serving.
Leftovers – Allow the Malteser Brownies to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to a week. Reheat the brownies in the microwave for a minute to serve them warm.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Malteser Brownies (fudgy and crunchy)
Video
Ingredients
- 200 gm unsalted butter (large cubes)
- 200 gm milk or dark baking/cooking chocolate (NOTE 1)
- ¼ cup malt powder (30gm/1oz) I used Milo) (NOTE 2)
- 3 large eggs (at room temperature)
- 1 tsp vanilla extract
- ½ cup brown sugar (loosely packed 75g/2.6oz)
- ⅓ cup caster sugar (65gm/2.3oz)
- ½ cup plain/all purpose flour (75gm/2.6oz) (NOTE 3)
- ¼ cup unsweetened cocoa powder (20gm/0.70z)
- ¼ tsp salt
- 200 gm Maltesers (optional – more for garnish) (NOTE 4)
Instructions
- Preheat oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease and line a square 20cm/8in tin with nonstick baking/parchment paper, leaving one side to overhang.
- Place butter and chocolate in a large microwave-safe bowl, then place in the microwave on high heat in 40-second bursts. Stir well after each burst until the butter and chocolate have completely melted.
- To the chocolate mixture, add in the malt powder, eggs, vanilla extract, caster and brown sugar, then mix until thick and shiny. Fold in the flour, cocoa powder and salt until there are no dry bits remaining.
- Fold the Maltesers into the chocolate mixture, then pour it into the prepared baking tin. Bake for 28 to 30 minutes. It's ready when a few crumbs are stuck to the skewer or toothpick (not runny batter) when inserted into the middle.
- Leave the brownie to cool in the tin for 15 minutes before lifting it onto a cooling rack. Allow the brownies to cool for 30 minutes or until completely cooled before serving. Optional – sprinkle with crushed Maltesers before serving.
I made these and they were AMAZING!!!! Thank you so much for sharing the recipe. They were super fudgy, rich, decadent, chocolatey, just the way I like them!
You’re welcome, Lin!
Thank you for trying these brownies out. I’m happy they were everything you expected! They’re so good, and they never last long in our house 😊