Malteser Brownies

These fudgy, chocolaty brownies are taken to the next level by the added malty notes, the decadent malted chocolate ganache, and the crunchy crushed maltesers on top.

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INGREDIENTS

DIRECTIONS

200g

butter

malted chocolate

Roughly chop the malted (or dark works too) chocolate and melt it together with the butter

200g | 1 cup

white sugar

large eggs

Add the sugar alongside 4 eggs in a bowl and beat on high until light and fluffy

Slowly pour in the cooled butter-chocolate mix under constant beating until all the chocolate is well incorporated and the batter is light and airy

100g

½ tsp

1 tsp

flour

malt powder (ovomaltine)

salt

baking powder

Gently incorporate the dry ingredients and beat on high again if the batter has deflated significantly

150g

maltesers

Gently fold the maltesers into the batter

Pour into deep square baking tray lined with parchment paper

TIPP: If you wet the parchment paper with water, it becomes maluable and way easier to press down into the baking tray, and it also helps it stick to the sides!

Bake in preheated oven at 180°C / 375°F for 25-30 min or until a toothpick comes out clean

200g

milk chocolate

Finely chop the chocolate and add it to a large bowl

200mL

heavy cream

Gently heat up the heavy cream and pour over the chocolate under constant stirring, until all the chocolate has melted

50g

malted powder (ovomaltine)

Stir in the malt powder

Let the ganache cool down in the fridge until it firms up (about 30min – 1h)
Whip the cooled ganache on high until it becomes light and airy

50g

maltesers

roughly chopped

Spread the whipped ganache over the (cooled!) brownies and distribute the crushed maltesers over top, ever so slightly pressing them into the whipped ganache at the end to make sure they stay in place