Malteser Brownies

Crispy on top, gooey in the middle and filled with crunchy Maltesers – this is one of my all-time favourite recipes! Malteser brownies couldn’t be easier to bake. You only need 6 ingredients, 2 bowls and 1 hour to whip up this delicious and indulgent treat.

Malteser brownies

Top tips for baking Malteser brownies

  • Use good quality ingredients. I also use Lindt 70% dark chocolate as it isn’t overly sweet, and for the eggs, I always use Clarence Court Burford Browns eggs as the yolks add extra richness.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
  • Be careful not to over-bake the brownies. Brownies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is no longer shiny and small cracks have started to show around the edge.
  • Leave them to cool completely before slicing. This is so so important. Your Malteser brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot mess!
Malteser brownies
Malteser brownies

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Malteser Brownies recipe (makes 12)

Ingredients

150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
150g Maltesers

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  2. Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar for a minute until pale in colour and frothy.
  4. Pour the melted chocolate and butter mixture into the whisked eggs. Add the flour and fold the mixture together until fully combined.
  5. Now add the Maltesers and fold into the brownie mixture.
  6. Transfer to the baking tin and spread out into an even layer.
  7. Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  8. Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will make cutting them easier and make the brownies even fudgier.
  9. Slice into 12 and serve.

Your Malteser Brownies will keep at room temperature, in an airtight container, for up to 4 days.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.

50 thoughts on “Malteser Brownies

  1. hi Jessie last time I made these malteser brownies they turned quite hard and at some parts (maybe because of the malteser) how can I improve the next time I make it. thank you

    1. Hi Selena,

      Sorry to hear your brownies didn’t turn out quite right!
      It may be that your oven is slightly hotter and cooks faster than mine, next time try baking them for 3-4 minutes less. Even if they look slightly underdone still take them out, as they will continue to cook as they cool 🙂 Also, try cutting the Maltesers in half before adding them to the cake mixture so that they are less hard.

      Hope this is has been helpful for you 🙂

  2. Hi
    Your recipie sounds amazing I’m making this tomorrow and was wondering if I double the ingridients and cook them all together will it effect it ?

    1. Hi Komal,

      This recipe can definitely be doubled, however the cooking time will have to be doubled (approx. 40 mins) if you plan to use the same size baking tin.

      If you’re using a larger baking tin I would bake for 30 mins.

      Hope this helps – happy baking 🙂

    1. Hi Tinz,

      Apologies for the late reply, I’ve been away on holiday!
      I haven’t tried using brown sugar in these brownies but have used it in Blondies and it added a lovely caramel flavour – let me know if you tried it, would love to know how they turned out!
      🙂

  3. Hi Jessie, I live making these as does my family and friends. Today I have made them with diam bars in stead of maltesers…..let you know how they turn out.

    1. Hi Cazzie! So happy you like them, ooooo Diam bars is a great shout, definitely let me know how they turn out. I’d love to see what they look like too! Maybe tag me on Twitter @JessieCakesUk ?

  4. Hi Jessie I wanted to make these today for a friends birthday. If I doubled the batch or did a batch and a half in one tray what would the cooking time be?

    1. Hi there,

      So I would up your cooking time to 30-35 minutes. A toothpick inserted into one of the corners should come out clean, whereas a toothpick inserted into the middle should come out slightly covered in mixture.
      Hope this helps 🙂

  5. Just found your recipe for malteser brownies so making a batch for our Macmillan coffee morning bake off tomorrow. Keep your fingers crossed I win the competition 🍰🍰🍰🍫🍫🍫

  6. Hello just wajted to give you a quick heads uup and let you know a few of tthe pictures
    aren’t loading correctly. I’m not sur why but I think its
    a linking issue. I’ve tried it in two different browsers and both sshow the same outcome.

  7. Hi these look sooo good! Going to make some tomorrow just wanted to ask one question do you fold in the flour or just mix it?
    Thanks

  8. I don’t comment, but I browsed a few comments here Malteser Brownies
    | JessieCakes. I actually do have 2 questions for you if you tend not to mind.
    Could it be simply me or does it give the impression like a few of the comments look like they
    are coming from brain dead folks? 😛 And, if you
    are posting on additional places, I would like to keep up with
    everything fresh you have to post. Would you make a
    list of every one of all your social community sites
    like your twitter feed, Facebook page or linkedin profile?

    1. Hi there,

      Happy you like the post! Haha, I think I know which comments you are referring too, this is one of my favourite bakes so I was also a little shocked about the comment too.

      Yes of course, my facebook account is https://www.facebook.com/jessiecakesbakes where I post all the links to new posts and any new updates.

      Also if you haven’t already done so, you can follow my blog and receive email updates of new posts. The follow button is on the blog.

      Look out for a new healthy bake up on the blog on Monday!

      Jessiecakes

  9. I made these last week and have to say they were lush!!! They didn’t last long and went down a treat at work!! Will definitely make these again and might try different things like crunchie, mini eggs and rolos!!

    1. HI Tania,

      So glad you enjoyed them. They are so easy to make but very rewarding. It’s funny you should mention Mini Eggs as I made them for a charity bakesale last wednesday! They were so tasty! Recipe will be on the blog soon

      x

    1. Hi Adam,

      These are always the favourite, I actually made them with Mini Eggs this week for an Easter twist. Definitely worth a try as they were deliciousssssss!!! 🙂

      x

  10. Hi Jessie,

    I’m new to baking and have chosen these brownies for my third recipe to try (the first two were choc chip fairy cakes and cookies). I think your site is going to be really helpful as I continue to learn 🙂

    One thing I’d like to know is what butter you prefer to use? I’m always unsure when I’m looking at all the choices in the supermarket.

    Thanks for any help you can offer.

    Adam

    1. Hi Adam, so happy to hear you are enjoying my blog!

      Well for cakes I always use Stork (makes the cakes light and fluffy).

      For brownies and cookies I always use just regular unsalted butter, I like the Tesco butter.

      And for buttercream and frosting I always use Lurpack unsalted butter (it’s lighter in colour, so the frosting is a a bright white rather than a yellower colour)

      I hope that helps!

      Happy Baking

      Jessie

  11. Absolutely smashed it 👊
    They went in minutes. Used bournville chocolate, which worked really well. Will definitely be getting made again soon, thinking of maybe trying crunchie bites instead of malteasers next time, see how they come out.
    You tried the cupcake version yet?

    1. So happy to hear this! Fab idea to use crunchie bites, I have a charity bake sale in a few weeks and I’m going to use Mini Eggs instead for an Easter bake. Will let you know how it goes!

  12. Made these recently, but decided to do them as cup cakes, came out brilliantly. I’m not a blogger myself but love reading your blog. Some great tips and advice 👍

      1. No worries, let me know how you get on, made the brownies tonight for work, fingers crossed for some good critique tomorrow!!!!

  13. Will definitely be trying those! Excellent photos and what an awesome idea, maltesers, usually put chocolate chips in. Can’t wait to bake these.
    Thanks for sharing.
    Steph 😃💋

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