Gooey in the middle, dense and fudgy on the outside, crinkly on top and packed full with crunchy Maltesers. Malteser brownies are one of my all time favourite recipes.
The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Malteser brownies turn out perfectly:
Tip 1: Whisk the eggs and sugar really well. This will give you a lovely crackly top.
Tip 2: Once you’ve added the flour be careful not to over mix. You don’t want to add too much air into the mixture at this point, otherwise the brownies will have a cake-like texture.
Tip 3 (and probably the most important): Do not overcook the brownies! When in doubt, take them out. The brownies are done when the top is no longer shiny, the edge have started to crack and if you give the baking tin a shake the brownies should wobble a little underneath. Brownies will continue to bake and firm up as they cool.
Ingredients (makes 12 brownies)
150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
Preheat the oven to 180°C. Lightly grease and base line a 8inch/20cm square tin with baking paper.
Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and set aside to cool.
In a separate bowl whisk together the sugar and eggs until frothy and pale in colour. Pour in the chocolate mixture and add the flour, fold together until you have a thick brownie mixture. Now fold in the Maltesers.
Transfer the mixture into the baking tin, smoothing out the top. Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack.
Leave to cool completely in the baking tin for at least 2-4 hours, or if you can resist leave them overnight for best results.