Malteser Brownies (fudgy and crunchy)
These Malteser Brownies are indulgently fudgy with crispy edges. The Maltesers amazingly hold their shape and provide an irresistible crunch!
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) Plain flour - Plain flour (All-purpose flour) doesn't have any leavening (raising agents) such as baking powder mixed in.
(NOTE 4) 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.
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.
Nutrition
Serving: 1brownieCalories: 318kcalCarbohydrates: 25gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 66mgSodium: 68mgPotassium: 108mgFiber: 1gSugar: 20gVitamin A: 392IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg