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Our Maltesers brownies aren't only gooey and delicious, but they're topped with and include chunks of moreish Maltesers.
This makes them the perfect flavour combination for those who love chocolate but also want a little something extra with their sweet treats. While the chocolate provides the smooth texture with the flaky top, the Maltesers offer a real crunch to the bite. Other popular variations on this recipe including brownies made with Twirls, Flakes and even Double Decker chocolate bars. To make any of these, simply use this recipe for Malteser brownies and adapt accordingly.
Ingredients
For the malt cheesecake swirl:
350g cream cheese
90g malt extract
For the brownies:
225g butter
300g dark chocolate
3 large eggs
275g light brown sugar
90g plain flour
90g bag Maltesers
You will need:
23x33cm brownie tin, lined with baking parchment
WEIGHT CONVERTER
grams
to
cups
Method
Heat the oven to 160C/Gas 3. For the malt cheesecake swirl, whisk together the cream cheese and malt extract, and set aside. For the brownies, melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Once fully melted, take off the heat to cool slightly.
Whisk the eggs and sugar together until light, fluffy, and doubled in volume. Fold this into the chocolate mix and then sift over the flour, folding gently.
Pour the brownie mix into the prepared tin. Add dollops of the malted cream cheese on top and swirl through the batter with a skewer or knife. Bake in the oven for 35-40 mins. Remove from the oven and cool for 2-3 hrs before cutting into squares. Top with Maltesers.
Top tips for making Maltesers brownies:
To really make sure you've got enough Malteser in every bite, put some of the chocolate balls into a freezer bag and crush with a rolling pin. Add these into the mixture before laying it out in the pan and topping with the whole pieces of Malteser.
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With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
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