Thursday, January 22, 2015

Malteser Brownies.

Happy Thursday everyone! 

What better way to start off the weekend than making your whole kitchen smell like freshly baked chocolate brownie goodness. This is no ordinary brownie recipe either - a chewy, malted dark chocolate brownie that is jam packed with Maltesers to give it an extra burst of flavour, texture and crunch! 

These brownies are simply the bees knees. It is important as with any brownie recipe not to over bake them. I tend to remove mine from the oven quite early, because as with any bake, it continues to bake once removed from the oven. 

Yes as soon as you open that oven door and get the first sniff of the baked bars it will hard to resist to eat them, but trust it will be all worth it if you wait until all the components are added. 

I definitely found after a number of trials to firstly bake them for less time so that the brownies remain gooey on the inside and crisp on the out. To allow the brownie batter to cool slightly before adding any additional elements, otherwise it will melt and the flavours will be gone and not as visible. Lastly, work quickly when distributing the batter, so that you do not loose any Maltesers in the heat - of course it is ok for them to melt slightly, as a marble affect will happen, however you want to keep as many chunks of Maltesers as possible. 

I opted for a small ice-cream scoop to dollop on a smooth and creamy scoop of dark chocolate ganache - the perfect amount to cream together the gooey brownie mix and crunch from the Maltesers.

Of course I am all about presentation and I always ask myself the same question: "Would these be worthy enough to sell?" For me bakes have to be visually tempting, simple and certainly delicious and of course worth the selling price!  

Chocolate Malteser Brownie Recipe 
200g unsalted butter 
200g dark chocolate (60-70% cocoa solids) 
150g Caster Sugar 
220g Brown Sugar 
4 eggs, lightly beaten 
1 teaspoon vanilla extract 
180g plain flour 
3 tablespoons cocoa powder
1/4 teaspoon salt 
3 tablespoons malt powder 
200g Maltesers - half (100g) roughly chopped

1. Preheat the oven to 180-degrees// 160 fan forced// gas mark 4. Line a 23 x 33 baking tin or an individual square baking tray (what I used) with parchment paper or spray cooking oil. 

2. In a medium pan set over a medium heat melt the chocolate and butter together. Whisk in the sugars until fully incorporated and remove from the stove. Firmly whisk in the eggs and vanilla extract, until completely combined and the batter has slightly thickened. 

3. Sift the dry ingredients into the saucepan and mix until just combined. Allow to cool for around 5 minutes otherwise all of your Maltesers will melt completely. 

4. The next stage will require you to move quickly. Stir in the roughly chopped Maltesers (100g). Scoop the batter into the prepare tin/ tray, 3/4 to almost full as brownies do not rise considerably. Evenly distribute the whole Maltesers throughout the batter by pushing down slightly into the mix. (It is ok to have some showing and popping out the top.) 

5. Bake the tray of brownies for 25-30 minutes or until a skewer is inserted a only a few moist crumbs are attached. Otherwise bake the individual squares for 15-18 minutes following the same process. 

6. Allow to cool in the pan completely before removing and serving. 

So what are you waiting for? indulge and get cracking baking these brownies - you certainly won't regret it! 

M x 

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