These Malteser Bunny brownies are perfect for Easter or any time you're craving a chocolate treat! Packed with Maltesers, white chocolate chips and mini bunnies, they make for a crowd-pleasing dessert that's sure to impress!
I hope you're ready for another delicious Easter treat! Today, I'm sharing my Malteser bunny brownies recipe.
I have made Malteser brownies for the blog before, but by adding some white chocolate bunnies and edible carrot decorations, I turned these into a fun Easter version! These are a lot cuter and little bit more kid-friendly, making them perfect for Easter family gatherings.
Let's get baking, shall we?
Ingredient Notes
- Dark chocolate: This is the backbone of our brownies. I use 70% cocoa chocolate for a super chocolatey flavour and fudgy texture. Anything between 65- 85% will work well but I don't recommend going any higher or lower than this as it'll affect the sweetness and texture too much.
- Butter: Adds richness and helps create that yummy melt-in-your-mouth texture.
- Caster sugar: Caster sugar dissolves more easily into the fats than granulated sugar, giving the brownies a better texture. It sweetens them nicely without overpowering the chocolate.
- Eggs: Medium ones, to bind everything together and add a slight lift.
- Vanilla extract: Just a touch to enhance the chocolate flavour. Cold espresso also works great for this!
- Plain flour: Plain flour is key for that fudgy texture, so make sure you don't use self-raising flour by mistake. If you need a gluten-free option, substitute it 1:1 for a gluten-free flour blend with xanthan gum in it.
- Cocoa powder: Just one tablespoon to add an extra chocolate punch without making the mixture bitter.
- Maltesers: These add a lovely malty flavour and delicious crunch. I used 110g, which is the regular-sized box in the UK.
- Chocolate chips: I used white chocolate chips to match the bunnies and create contrast with the dark chocolate brownies. Use milk or dark chocolate chips if you prefer.
- White chocolate: We'll drizzle this on top of the cooled brownie and use it as a 'glue' for the Malteser Bunnies.
- Mini Malteser Bunnies: The star of the show! I used 9 mini bunnies in total.
- Carrot decorations: Edible carrot decorations make these brownies feel super Eastery and add a pop of bright colour. You can leave them out if you prefer.
Equipment
- 8x8-inch tin: For the perfect brownie thickness. If you'd like to use another tin size, use my cake pan converter tool to adjust the ingredient quantities accordingly. Note that baking time will vary, too.
- Baking paper: Leave a bit hanging over each tin edge so you can lift the brownie out easily.
- Electric whisk: You'll need an electric hand whisk or stand mixer to whisk the eggs and sugar together. This is an essential step to getting fudgy brownies so I don't recommend doing it by hand.
- Saucepan: For melting the chocolate and butter. Alternatively, you can do this in a heatproof bowl in the microwave, but you'll need to take it out and stir it every 20 seconds or so to prevent it from burning or splitting.
- Mixing bowls: A large one for making the brownie batter and a small heatproof one for melting the white chocolate.
- Utensils: A wooden spoon, a teaspoon, a tablespoon and a sharp knife.
- Piping bag: This is not essential, but it's handy for drizzling the chocolate on top of the brownie. You can also use a teaspoon for drizzling.
- Kitchen scale: Precision is key in baking! Cup measurements can vary from person to person, but grams are always consistent.
How to make Malteser bunny brownies
Step 1: Preheat your oven to 160°C and line an 8x8-inch tin with baking paper. If you're using a fan oven, set your oven to 140°C instead.
Step 2: Break 200g of high-quality dark chocolate into segments then add it to a saucepan along with 180g of cubed butter.
Step 3: Place the saucepan over low heat on the stove and stir gently until everything has fully melted. Remove it from the heat and set it aside to cool for 10 minutes.
Step 4: To a large bowl, add 3 medium eggs, 250g of caster sugar and 1 teaspoon of vanilla extract. Whisk it for a few minutes using an electric whisk until the mixture becomes pale and voluminous.
Step 5: Pour the cooled chocolate mixture into the bowl with the eggy mixture and carefully fold it in. Then add 100g of plain flour and 1 tablespoon of cocoa powder and fold that in.
Step 6: Add 110g of Maltesers and 100g of white chocolate chips to the brownie batter and mix them in. Transfer the batter to your lined tin and spread it out evenly.
Step 7: Bake your brownie for 35-40 minutes, until it has risen and formed a crust on top. It should be pulling away from the edges slightly and have a little bit of a wobble in the middle.
Step 8: Let the brownie cool to room temperature then put it in the fridge overnight to set. This will turn the gooey brownie centre into a firm, fudgy one.
Step 9: Once the brownie has set, remove it from the tin and drizzle 50g of melted white chocolate on top. Use this as a 'glue' to stick 9 white Malteser Bunnies onto the brownie.
Step 10: Add an edible carrot decoration on top of each bunny, again using some melted white chocolate as a glue. Let the chocolate set, then cut your brownie into slices and enjoy!
Top Tips
- Don't skip on the high-quality chocolate! Chocolate with lower cocoa content will make your brownies oily due to the additional sugar. 70% is best but you can use anything between 65% and 85%.
- To get neat, clean cuts, warm your knife under hot water and wipe it dry between each slice.
- If you're short on time, you can put the brownie in the freezer for 2 hours to set instead of in the fridge overnight. Just make sure you don't forget about it!
- White chocolate chips and Malteser Bunnies can be swapped out for milk chocolate versions.
FAQs
These will keep well in an airtight container for up to 1 week. I recommend storing them in the fridge to keep their fudgy texture.
Yes, you can freeze these for up to 3 months. Let them set fully before slicing them, then pop them into an airtight container. You can use small pieces of baking paper to stop them from sticking together as they freeze. To thaw, leave them in the fridge overnight. Do not refreeze.
Look for a shiny crust on top, a slight wobble in the middle and the edges pulling away from the tin. The toothpick test does not apply to brownies as they are supposed to be gooey inside at first. It's better to slightly underbake than overbake them.
More Easter treats:
- Malteser Bunny cheesecake
- Easter Bunny M&M cookies
- Mini Egg tray bake
- Kinder puff pastry Easter nests
- Easter rocky road
I hope you like my Easter Malteser Bunny brownies! If you make them at home, please leave a comment and rating to let me know what you think. Enjoy!
Malteser Bunny 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
- 110 g Maltesers
- 100 g White chocolate chips
Topping:
- 50 g White chocolate, melted
- 9 Mini Malteser Bunnies
- 9 Edible carrot decorations (optional)
Instructions
- Preheat your oven to 160°C (140°C if you're using a fan oven) 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 10 minutes.
- Add the sugar, eggs and vanilla extract to a large bowl. Using an electric whisk, whisk it all together for a few minutes until pale and increased in volume.
- Fold the melted chocolate mixture into the whisked mixture. Then add the flour and the cocoa powder and mix gently until well combined.
- Mix 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 the brownies in the tin until cool then pop them in the fridge overnight. This will make them ultra fudgy and chewy.
- Once set, remove the brownies from the tin and drizzle the melted white chocolate over the top. Use this as a 'glue' to stick the bunnies on.
- Use more white chocolate to stick the carrot decorations on top of the Malteser bunnies.
- Let the chocolate set then cut the brownie into slices and enjoy!
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Although these brownies look cute with an entire bunny stuck on the middle, they are very indulgent so I recommend cutting each slice into 2 to make 18 servings.
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