These are fudgy brownies with Maltesers baked through them and a shiny, crinkly top. The middle stays gooey, the Maltesers give it a soft crunch, and they take 25 to 29 minutes in the oven in a 20x30cm pan. Leave the Maltesers whole for surprise pockets of crunch, or crush them if you prefer a chewier texture.
Melting the butter and chocolate together is what makes them richer and fudgier. Beating the sugars and eggs for a full five minutes is what gives you that crinkly top.
What you’ll need
- 225g butter
- 340g semi-sweet chocolate (aprox 54%)
- 100g white sugar
- 200g brown sugar
- 4 eggs, room temp
- 2 tsp vanilla extract
- 50g all-purpose flour
- 90g cocoa powder
- 1/2 tsp salt flakes
- 250g Maltesers
- Ø 20x30cm baking pan
Method
- Preheat the oven to 180°C.
- Melt the butter and chocolate in 30 second intervals until smooth. Set aside.
- With a mixer, beat the sugars, eggs and vanilla until pale in colour. About 5 minutes.
- Add the warm chocolate and beat until combined.
- Sift in the flour and cocoa powder, and sprinkle over the salt. Beat at low speed until combined.
- Fold in the crushed or whole Maltesers.
- Pour the batter into the pan. Decorate with more Maltesers and bake for 25-29 minutes.
- Let cool and enjoy.
A couple of tips
- Give the eggs and sugar their five minutes. Beating them until pale is the secret to the shiny, crinkly top. Sifting the flour and cocoa on top of that makes the crumb silkier.
- Don’t overmix once the dry ingredients go in. Too much beating at that stage turns the texture tough and chewy.
- Know when to stop baking. The edges will be set and the top shiny. Any longer and they dry out. Line the pan first so they lift out cleanly.
If you’d rather someone else did the washing up, we serve brunch daily in Budapest, Bucharest and Belgrade, with cookies baked in-house every day. Walk-ins only, no bookings. #webelieveinhandmade
