Monday, March 3, 2014

Malted Milk Chocolate Brownies with Maltesers

Malted Milk Chocolate Brownies with Maltesers
It was the perfect weekend for baking this weekend (but not so much for photography). It was grey and dreary, it was wet and miserable. No better time to make your whole house smell like delicious, freshly baked brownies. And not just any regular brownie either, a chewy, malted milk chocolate brownie full of Maltesers (malted milk balls) to give it crunch.
Malted Milk Chocolate Brownies with Maltesers
Don't let their dimpled, scraggly appearance put you off. These brownies are the bees knees. The cat's pajamas. I went one step further and did a light sprinkling of Milo (chocolate malt) powder over the top before putting it in the oven, which created an extra chewy, chocolatey crust over the top. It's up to you if you want to do that, or sprinkle crushed Maltesers over the top. It seemed like opinions were divided when I floated the idea with those of you on Facebook and Instagram, so I'll leave it up to you!
Malted Milk Chocolate Brownies with Maltesers
Now you might think these seem over the top and super sugary, but keep in mind that I seriously reduced the amount of sugar from the original brownie recipe so it's really not too sweet at all. The original recipe is David Lebovitz's and is so amazing, it's now my go-to brownie recipe. (Link is below if you want it.)
Malted Milk Chocolate Brownies with Maltesers
I couldn't resist trying it with a scoop of vanilla ice cream. It was pretty awesome.
Malted Milk Chocolate Brownies with Maltesers
As with any brownie, the important thing is to ensure you don't overbake them. I usually take mine out of the oven quite early because I know that they'll keep cooking a little longer as they cool inside the pan. The hardest part is always the wait as they cool. They smell SO good and all you want to do is have a taste but you must resist! They will slice much better once they are cooled. Now go make them!
sbs
Edited to add: I'm very lucky to be featured in SBS Feast Magazine this month! They were lovely enough to include five of my recipes! Make sure to grab a copy of the April issue (pictured above), which is on stands today.
Malted Milk Chocolate Brownies with Maltesers
Malted Milk Brownies with Maltesers
85g (3oz / 6 tbsp) butter, cut into pieces (I used salted, add a pinch of salt if using unsalted)
225g (8oz) good quality milk chocolate, chopped
1/4 cup (50g) sugar
1/2 cup malted milk powder (or Horlicks/Milo/Ovaltine powder)
2 large eggs, at room temperature
1/4 cup (35 g) all-purpose flour 
1 cup Maltesers/malted milk balls (about 100g)
Optional: extra Milo powder or malted milk powder to sprinkle on top, or crushed Maltesers
  1. Preheat the oven to 180°C (350°F), I'd recommend lowering it to 170°C if using fan-forced. 
  2. Grease well and line the bottom and two long sides of a 20x30cm slice/brownie tin  or a 20cm square cake tin. Let the baking paper hang over the edges of two sides, it will make it easier to lift brownie out later. Grease the paper lightly as well.
  3. In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Stir in the sugar and malted milk powder until combined (it may go grainy at this point, but this is okay). 
  4. Remove from the heat and stir in the eggs one at a time until smooth. 
  5. Add the flour and stir energetically for just a minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. 
  6. Fold in Maltesers and scrape the mixture into the prepared pan and sprinkle a small amount of Milo powder over the top.
  7. Bake until the center feels almost set, about 27-30 minutes. Don’t overbake. 
  8. Let cool completely in the pan before lifting out the brownies using the baking paper overhang. Slice into 12 or 16 equal pieces. 
  9. Store in in airtight container, can be stored for 4 days or frozen for up to a month. 
Malted Milk Chocolate Brownies with Maltesers
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26 comments:

  1. This looks devine! At what stage would you recommend putting the malteases into the batter?

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    1. Oops my bad! I've added the step to the recipe now.

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    2. Fabulous! Can't wait to try it.

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  2. I just ate a massive bag of Maltesers while at the movies (perfect baking/movies weather in Sydney!) on the weekend and I'm obsessed with them atm, so when I saw this as your post this week it was like you could read my mind!!
    Lisa

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  3. I wish I could make thesea s look Devine and nothing better than brownies with ice cream but alas maltesers are not gluten free and yet to find a gluten free alternative

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  4. Made the sultana cake last week for my mother's group, guess what they're getting this week! haha I love milo, looking forward to trying this one :)

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  5. Wow Steph, congratulations on the magazine feature! And these brownies really do look like the bee knees!

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  6. Never too sugary!! Love the magazine cover -- these are gorgeous!!

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  7. These look so yummy!! If I wanted to make them as plain milk chocolate brownies, should I alter the recipe in any way?? Thanks :)

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    Replies
    1. I would use David Lebovitz's original recipe (linked above) and just replace the dark chocolate with milk chocolate.

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  8. These should have turned a grey day into a bright one. They sound delish! I'd love it if you shared these with us at What'd You Do This Weekend.

    Linda @ tumbleweedcontessa.com

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  9. Made them tonight, soooooooooooooo good :)

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  10. Do the maltesers stay crispy in these? When I've tried baking with them before they've gone all weird and chewy...

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  11. Malted milk balls in brownies?! Sounds soooo uh-mazing!

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  12. I made these last night! this is hands down, THE BEST brownie recipe I have ever tried. I may have under baked them, but then again, is it really possible to ever have a brownie that is too fudgy?! Thank you so much for another amazing recipe, and especially for one using MILO!

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  13. I didn't think Maltesers could get even yummier, but woah this looks amazing. Must try the recipe, David Lebovitz is awesome so no doubt it's a winner.

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  14. Mmm, anything with Maltesers in it is THE BOMB as far as I'm concerned!

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  15. I was never into milo as a kid but goshdarnit throw some in any baked good and I am SOLD. THIS LOOKS SO GOOD! And HUGE contrast on the Feast feature! You're an unstoppable malted force, a sugar hurricane if you will.

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  16. Congrats on the feature! And this sounds like my kinda brownie! Gah!

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  17. I should have bought tons and tons of Milo back when I was visiting Australia :( Milo here in Canada just doesn't taste the same...

    Steph, if you had to choose ONE (not two) of your macarons recipes, which one is your favourite (in terms of taste - I know you're probably not over the cookie monsters macarons look yet XD)

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  18. I just made these and they are to die for! Only thing is, I forgot to add the cinnamon, it's listed in the ingredients but the recipe never mentions to add it. Still fantastic without, I just thought I might bring it to your attention :)

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    Replies
    1. OOPS, the cinnamon is totally not supposed to be there. My bad! Updated the recipe, thanks for letting me know!

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  19. We made these today but used half a cup of Maltesers and 12 Malteaster Bunnies!! Oh my god they are amazing! Thanks for the recipe!!

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