Malteser Brownies
Sometimes you just need some brownies in your life and these little beauties are extra special as they're packed full of Maltesers.
Brownies are great for a special occasion as you can make them really easily and they lend themselves to being doubled, tripled or even quadrupled to be cooked in batches and served up for a crowd. My brownie recipe is tried and tested, with rave reviews across the county but feel free to experiment with ingredients and swap the Maltesers for whatever you like...
Malteser Brownies
Makes 16
200g unsalted butter
200g good-quality dark chocolate (at least 70% cocoa solids)
3 large eggs
200g caster sugar
50g plain flour
100g Maltesers, plus extra (crushed) to decorate
Heat the oven to 170°C/150°C fan/gas 3½. Line a 22cm x 22cm tin with non-stick baking paper.
Put the butter and dark chocolate in a heatproof mixing bowl set over a pan of simmering water, making sure the bowl isn’t touching the water.
Meanwhile, in another mixing bowl, combine the eggs with the caster sugar. When the chocolate mixture has melted, stir it into the egg mixture with the flour and Maltesers.
Pour the batter into the prepared tin and bake for 35 minutes until the top has developed a crust but the mixture still wobbles slightly when you nudge the tin. Scatter over the crushed Maltesers for the last 5 minutes of the cooking time. Leave to cool in the tin, then chill for 4 hours. Slice into squares and serve.
Brownies are great for a special occasion as you can make them really easily and they lend themselves to being doubled, tripled or even quadrupled to be cooked in batches and served up for a crowd. My brownie recipe is tried and tested, with rave reviews across the county but feel free to experiment with ingredients and swap the Maltesers for whatever you like...
Malteser Brownies
Makes 16200g unsalted butter
200g good-quality dark chocolate (at least 70% cocoa solids)
3 large eggs
200g caster sugar
50g plain flour
100g Maltesers, plus extra (crushed) to decorate
Heat the oven to 170°C/150°C fan/gas 3½. Line a 22cm x 22cm tin with non-stick baking paper.
Put the butter and dark chocolate in a heatproof mixing bowl set over a pan of simmering water, making sure the bowl isn’t touching the water.
Meanwhile, in another mixing bowl, combine the eggs with the caster sugar. When the chocolate mixture has melted, stir it into the egg mixture with the flour and Maltesers.
Pour the batter into the prepared tin and bake for 35 minutes until the top has developed a crust but the mixture still wobbles slightly when you nudge the tin. Scatter over the crushed Maltesers for the last 5 minutes of the cooking time. Leave to cool in the tin, then chill for 4 hours. Slice into squares and serve.
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