These Malteser brownies are thick and chewy with a perfect paper-thin crust. They're packed full of Maltesers and milk chocolate chips, making for a tasty treat that you'll want to bake again and again.
Another day, another brownie recipe! Today I'm sharing these delicious Malteser chocolate brownies, bursting with malty goodness.
If you're new to brownie baking, don't worry. This post has all the information you need to know to ensure you get it right on the first try. Below you'll find ingredient and equipment notes, step-by-step instructions with pictures and top tips. I hope you find it useful. And if you like this recipe, make sure to check out my Malteser tiffin and Malteser rocky road. Enjoy!
Ingredients
Here's everything you'll need to make brownies with Maltesers...
- Dark chocolate: This is the key ingredient for rich, chocolatey brownies. For this recipe, it's important to use 70% dark chocolate. The total amount of fat and sugar in the recipe determines the brownie texture, so using dark chocolate that has more fat and less sugar or vice versa will alter the end result.
- Caster sugar: Caster sugar is a finer version of granulated white sugar and helps to improve the texture of baked goods, as well as adding sweetness of course!
- Eggs: These give the brownie structure and just the right amount of leavening. They'll help the edges rise and crust over without making your brownies cakey.
- Vanilla extract: To add some extra flavour, although this is optional because they taste great without it too. If you want a more intense chocolate flavour, you could use 1 teaspoon of cold coffee instead.
- Plain flour: Flour is what will help transform a lump of chocolate fudge into a brownie! We only need a small amount though because we don't want to end up with a chocolate cake.
- Cocoa powder: To add a deeper chocolate flavour and improve texture. Make sure to use unsweetened cocoa powder.
- Maltesers: The star of the show for these brownies, Maltesers! I used 1 share bag in the recipe which weighed 175g in total.
- Chocolate chips: For extra sweetness and texture. I used milk chocolate chips but feel free to use any kind that you like.
Equipment
Aside from the ingredients, you'll also need:
- Square baking tin: I highly recommend using an 8x8-inch tin if you can because it really will produce the fudgiest, thickest Malteser chocolate brownies. If you don't have one, you can pick them up for £1-2 at most supermarkets- I promise it's worth it! Using a larger tin will result in thin and overbaked brownies.
- Baking paper: To stop the brownies from solidifying onto the tin.
- Mixing bowl and utensils: A large mixing bowl, a wooden spoon, a few smaller spoons and a sharp knife.
- Saucepan: To melt the chocolate and butter together in. You can also do it in a heatproof bowl in the microwave but make sure to take it out and stir every 30 seconds so it doesn't burn.
- Electric whisk or stand mixer: To whisk the sugar into the eggs, which helps to prevent greasy brownies. You can do this with a hand whisk if you really want to but it'll take quite a while so make sure you've got a lot of arm strength!
How to make chocolate Malteser brownies
Step 1: Preheat your oven to 160°C (or 140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper. I like to leave a little bit hanging over each edge to make it easier to pull the brownies out later.
Step 2: Break up 200g of 70% dark chocolate and cut 180g of butter into cubes. Add them to a saucepan and melt them together over low heat, stirring gently every so often. When there are no lumps left, remove it from the heat and set it aside to cool for 10-15 minutes.
Step 3: In a large bowl, whisk together 3 eggs, 1 teaspoon of vanilla extract and 250g of caster sugar until the mixture becomes pale and increases in volume. As I mentioned earlier in the post, it's best to use an electric whisk or stand mixer to do this.
Step 4: Pour the cooled chocolate mixture into the bowl and gently fold it in. Then stir in 100g of plain flour and 1 tablespoon of cocoa powder.
Step 5: Next, stir in 175g of Maltesers and 100g of milk chocolate chips. Then transfer the batter to your lined tin and spread it out evenly.
Step 6: Bake for around 35-40 minutes, until the brownies have risen slightly and are beginning to pull away from the tin. Leave them in the tin to cool completely then put them in the fridge to set for around 6-8 hours. This will turn the gooey centre into a fudgy, chewy one.
Step 7: Once the brownies have set, remove them from the tin, cut them into squares and enjoy! I typically cut mine into 16 squares but you can make yours as big or as small as you like.
Top tips
- Let the melted chocolate and butter cool completely before you add it to the egg and sugar mixture. If it's still hot, it can start to cook the eggs.
- Don't swap out the 70% dark chocolate for another type. This is a key ingredient to brownies with Maltesers!
- Stir in the Maltesers whole. This will make the brownies look better when you cut into them.
- If you're finding it difficult to cut into the brownies after they've set, you can use a warm knife. To warm up your knife, run it under boiling water for a minute or so then dry it thoroughly before making the cut. Repeat for each cut.
FAQ
They'll last for up to 1 week. Make sure to keep them in the fridge in an airtight container for the best texture.
Yes, you can freeze brownies with Maltesers. Just put them into airtight containers and freeze for up to 1 month. When you're ready to eat them, transfer them to the fridge to let them defrost overnight. Do not refreeze. For more storing and freezing information, check out my how to store brownies guide.
Malteser chocolate brownies are supposed to be a little bit gooey inside when they come out of the oven. To make them fudgy and chewy, all you need to do is refrigerate them after they've cooled. I usually keep them in the fridge overnight but if you're in a pinch, 3-4 hours should do the trick.
More brownie recipes
- Triple chocolate brownies
- Kinder Bueno brownies
- Peanut butter cup brownies
- Matcha white chocolate brownies
I hope you like my Malteser brownies recipe! If you make them at home, please let me know how it goes by leaving a comment below. Enjoy!
Easy Malteser Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate
- 180 g Butter
- 250 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 175 g Maltesers
- 100 g Milk chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set aside to cool for around 10 minutes.
- To a large bowl, add the sugar, eggs and vanilla extract. Using an electric whisk, whisk it all together for a few minutes- until pale and increased in volume.
- Fold the melted butter/chocolate mixture into the whisked mixture. Then add the flour and the cocoa powder and mix gently until well combined.
- Fold the Maltesers and chocolate chips into the brownie batter. Then transfer it to your tin and spread it out evenly.
- Bake for around 35-40 minutes until the brownies have risen and are pulling away from the tin slightly. There should be a very slight wobble in the middle.
- Leave them in the tin until cool then transfer them to the fridge overnight or for at least 6 hours, until solid. This will make them ultra fudgy and chewy.
- Once set, remove them from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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