Chewy thick Malteser Chocolate Brownies! A super easy recipe for yummy dense chocolate fudge brownies with malty Horlicks powder and plenty of maltesers!
Ah, maltesers. The chocolate snack that I tell myself I don’t like, except that whenever there’s an open bag or box around, I find myself sneaking back in for just a few more…
I LOVE the malty chocolate flavour of these brownies – chocolatey gooeyness punctuated with surprising crunchy bites of malt surrounded by the melted milk chocolate from the Maltesers.
Fudgy, gooey and gorgeous every time, these Malteser Chocolate Brownies are easy to make with only five ingredients! You can have these whipped up and be digging in inside of an hour. 😍
You’ll need butter, chocolate, sugar, eggs and maltesers to make these Malteser Chocolate Brownies, plus a brownie pan 15inch by 11inch or similar – this is the one that I used below. Lining the inside with parchment paper makes it really easy to get the brownies out.
- You overbake the brownies and end up with cake
- You underbake the brownies and they’re goo
To prevent #1 from happening, simply follow the baking time and keep a close eye on the brownies, especially if your oven runs hot. Bake them on the middle shelf of the oven and watch for these signs that they’re done – browned edges that are pulling slightly away from the tin, and a firm top. The inside should still be very gooey, so don’t expect a skewer to come out clean like with a cake.
To prevent #2 from happening, take the brownies out after the given baking time and let them cool completely – preferably overnight. I often leave them in the oven or pop them into the fridge. If you find in the morning that they’re actually still too gooey to cut, don’t worry! You can, and I have, simply put them back into the oven for another few minutes, and they’ll cook some more and be absolutely fine.
- 280g sugar - for the best results use light brown muscavado or dark brown muscavado sugar - you can also use caster sugar
- 340g dark/plain chocolate - I use 55% chocolate
- 5 large free range eggs
- 2 tbsp horlicks or own brand malt powder
- 225g unsalted butter
- 75g maltesers
- pinch salt
- Preheat your oven to 170 degrees and line a brownie tin with parchment paper. The one I used was 15 inch by 11 inch.
- First, combine the five eggs and the sugar and set them to whisk on high speed for five minutes, or until they've transformed into a thick airy mousse like mixture.
- In a large bowl, break the chocolate into chunks and heat in the microwave at thirty second intervals, stirring after each one. Once the chocolate is close to being melted, add the butter to the bowl and allow the heat of the chocolate to help it to melt too.
- By hand, combine the chocolate butter mixture with the sugar egg mixture and stir them gently together. Stir in the horlicks powder and a large pinch of salt. If you like the sweet/salty combo, sprinkle some flakes of sea salt on top of the brownies before they're baked too. Push about two thirds of your maltesers into the brownie batter.
- Pour the brownie batter into the pan and bake for 45 - 50 mins on the middle shelf of the oven, or until the edges are slightly browned and pulling away from the pan, and the top is crackled and firm (but the inside will still be very gooey). Remove from the oven after 50 mins at the most, even if you're not sure if they're cooked. They will continue to cook and firm up as they cool. Push the remaining maltesers into the brownies when they're still warm.
- Let cool overnight if possible - if you want to enjoy immediately, scoop out a corner and enjoy with ice cream, but don't attempt to remove from the pan or cut until they've completely cooled, as they'll be too gooey.
- Store in an airtight tin for up to a week (yeah right!).
Malteser fan like me? You’ll love my No Bake Malteser Chocolate slice (tastes like malty chocolate cookie dough with maltesers) or my Malteser Fudge… and I do also have a recipe for No Bake Malteser Millionaire’s Bars too…
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