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.