Having spent a long time prepping my summer bake for my previous post I just wanted to bake with (and eat) chocolate. Brownies are quite possibly my favourite things to make, I can never stop making them and eating them, they are easy enough to throw together on an evening and are such a crowd pleaser they really are one of my favourite things to make. I love how much they can be adapted with the flavour and texture it really is a never ending source of joy.
These brownies however have another mission, they have been baked for a good cause. As you may or may not be aware the lovely people at Maltesers (I’m assuming they are lovely anyway) are giving £5 to Comic Relief for each bake containing Maltesers until the 24th March if you tag #bakeamillion on any social media channel. Find out more here. If you have time this week maybe give baking with maltesers a go.
I have made these twice this week, the first time I ate them before I managed to photograph them so *unfortunately* I had to make them again.
These are slightly chewy, super chocolate-y and have a gorgeous sugar shell. You need to let these brownies cool before devouring them. If you can handle it these are even better the next day – good luck with that. The maltesers melt down and add some added crunch, it may seem like you are adding an awful lot to the mixture but they really do reduce.
- 200g dark chocolate plus an extra 50g for decoration
- 250g unsalted butter, soft
- 300g golden caster sugar
- 3 large eggs plus 1 additional egg yolk, lightly beaten
- 60g plain flour
- 40g Horlicks or Ovaltine
- 20g cocoa powder
- 1/2 tsp baking powder
- pinch of salt
- 185g bag of maltesers plus extra for decoration (I used about 50g)
Grease and line a 20 x 20cm tin. Preheat your oven to 180°c fan.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, once melted set aside to cool slightly.
Place your butter and sugar in a bowl of a free standing mixer and using the paddle attachment beat until light and fluffy on a medium to high speed. Turn the mixer down to the lowest setting and gradually add the eggs, beating them in between additions making sure it is well incorporated. The slower and more patient you are with this the better as it is less likely to curdle. Having added all the eggs beat on a high speed for a minimum of 5 minutes, it should be really silky and have lots of volume at this point.
Next gently fold in the cooled melted chocolate, followed by the flour, cocoa powder, baking powder, horlicks and salt. Finally fold the maltesers through the mix and then pour it into the prepared tin.
Bake in the oven for 30 minutes, then check with a skewer. The skewer will come out with chocolate on but there should be no raw micture. If they are not ready, leave them in and check on them every 3 minutes or so. Once ready take them out and leave to cool in the tin on a cooling rack until.
To decorate melt the chocolate in a heatproof bowl over a pan of simmering water. Put your maltesers in a freezer bag and give them a little bash (they won’t need much and mostly I used my hands to break them up a little bit). Sprinkle the broken maltesers over the top of the brownies before drizzling over the melted chocolate before cutting up into 16 pieces.