Sometimes, less is more. Today is not one of those times. These Maltesers brownies are more, with more on top too!
I defy anyone to dislike Maltesers. You get crunch, you get chocolate, you get to eat a whole bag without feeling like a pig! Plus, Maltesers have moved on since the days of getting a box was considered to be such a special treat. Now buttons come in bags, share bags, boxes. There are truffles, there are bars. And there is a Maltesers spread which is frankly obscene. Go away, spread it on crumpets then report back to me and tell me what you thought!
Given that I love dark chocolate so much, I am shocked that I have only just realised that I love Maltesers this much! Honestly they are just so moreish, which is why I had to cut these brownies into tiny bite sized pieces because I could eat them the whole day long!
Layers and layers of Maltesers!
These Maltesters brownies have a lot going on. Inside the batter, there are full Maltesers, then once they are cooked I smother them with Maltesers spread and then cover them with the buttons. TBH I did consider putting spread in the batter as well but you would not have noticed it so it is better off just going big on top.
Maltesters brownies might be at the ‘trashy’ end of brownie recipes, but it has definitely made me want to make brownies with different chocolate bars. What do you think – what would you like to see inside / outside / around the side of my brownies? I’ve already got brownies with rolos, creme egg brownies and some with Matchmakers – how far can I go? Head over to my ultimate brownie guide and see just how far I have gone so far!
Chocolate brownies with Maltesers in them, on them and around them!
- 270 g dark chocolate – chopped
- 125 g butter – cubed
- 80 g fat free Greek yoghurt
- 3 eggs
- 250 g dark brown soft sugar
- 80 g plain flour
- 1 tsp baking powder
- Milk
- 1 x pouch Maltesers 93g or box (100g)
- 1 x pouch Maltesers buttons 93g
- 1 x jar Maltesers spread
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Bring your ingredients to room temperature, line your brownie tray and preheat oven to 170c.
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Melt the butter and dark chocolate – either in a bain marie or in a bowl over some barely simmering water. Set aside to cool for five minutes.
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In a food processor, mix the sugar, eggs, yoghurt until light and fluffy. Add the cooled chocolate and butter and mix again. Add the flour and baking powder and pulse until just mixed.
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The mixture needs to be a dropping consistency so judge how much of milk to add. Do it little by little as you can’t undo what you add! Give one final pulse to mix.
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Pour the mixture into the prepared tray. Drop the Maltesers (just the balls, not the buttons) into the mix and push down so that they are under the surface but not right at the bottom of the tray. Smooth the top with a knife or palette knife.
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Cook for 35-45 minutes until just cooked through. A cocktail stick will come out almost clean. Cool on a rack.
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When cold, cover in a thick layer of the Malteser spread. I use around 120-150g. Cut in to 12 pieces, or 24 bite-sized pieces, and top each with a Malteser button.
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Enjoy!
My brownie tray is 27x18cm. If your tray is smaller and deeper, cook for slightly longer. Bigger but shallow? Check after 30 minutes. An overcooked brownie is a thing of deep sadness!
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