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Malteaser Smash Brownie Bites

by - Monday, August 19, 2013

Good evening friends! Hope you're all keeping well. I had a huge craving for brownies today so I wandered up to the shops in the sunshine to get some ingredients and had some fun adapting my Basic Brownie Recipe with some lovely malty Malteasers! So here is a new recipe for you... enjoy!

When I made these, I was originally planning on making standard shape brownies, but used a small tin and had a lot of mixture left. I decided to make brownie bites with it, so excuse the rough quantity count, as obviously I'd used half of the mixture in the single tin. This recipe filled an 8" round brownie tin plus 10 brownie bites.

  Malteaser Smash Brownie Bites  

Makes 12-20 bites
Prep 20 mins
Cook 15-20 mins

Don't forget to refer to my Conversion Chart for your temperatures and weights.

What you will need:

6½ oz unsalted butter
6½ oz milk chocolate (I used Cadbury's Dairy milk)
3 oz plain flour
1½ oz cocoa powder
10 oz golden caster sugar
3 large eggs
5 oz Malteasers (I used a 135g bag)

What to do:

Start by pre-heating your oven to 160° (325° F, Gas Mark 3) and thoroughly grease a shallow bun tray. 

Melt the butter and chocolate together in a bain marie or in a microwave. (Nb: don't be tempted to substitute your butter for margarine or low-fat spread, the brownies will turn into a dodgy cake).

Meanwhile, crack the 3 eggs into a mixing bowl and add in the golden caster sugar. Using an electric whisk, whisk on maximum speed until the mixture becomes paler and doubles in size. (About 4 minutes is a good guideline - but your set up may require different timing).

Pour in the melted chocolate and butter mixture, and blend again to turn it a light brown.

Sift in the flour and cocoa, and whisk just enough to ensure the two mixtures are combined.

Using the flat side of a wide knife, or a rolling pin, roughly crush the Malteasers. Stir into the brownie mixture, leaving a handful aside for the topping.

Now, spoon the mixture into your greased bun tray and sprinkle with the remaining crushed Malteasers. Place in the centre of the oven and bake for 15-20 minutes, or until a knife pressed into the centre comes out clean.

Take out of the oven and leave in the tin to cool completely. Once cooled, run a knife round the outside of each brownie, then transfer to an air tight container. Eat within a week.

Due to the Malteasers, the brownie may stick to the tin, so just be a bit careful when encouraging them out with the knife.

Voila! What's your favourite variation on the standard brownie? I'd love to hear about it!

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