Malteser fudge brownies

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The entire population of the world can be divided into two groups; those who like corner brownies and those who prefer the gooey middle pieces. Regardless though, brownies are a guaranteed crowd pleaser.

And the only thing better than a chocolate brownie is one that’s loaded with gooey chunks of chocolate and honeycomb. With crushed Maltesers in the batter and a few extra balls poked into the baking tray, this recipe has an intense chocolate flavour with malted, gooey caramel mixed through.

Like I said, decadent!

Serves 8

  • 40g butter

  • 1/4C cocoa powder

  • 1/2C Stevia (or sweetener of choice)

  • 1 egg

  • 28g Plain flour (I used Ardor Gluten Free)

  • 1tsp Baking Powder

  • 1/4C Maltesers, crushed + 10 extra Maltesers


  • Pre-heat oven to 170 degrees C.

  • Melt the butter and add the cocoa powder, forming a paste.

  • Add the sugar and the whisked egg and mix well.

  • Add the sifted flour and baking powder and mix well to form a batter-like consistency.

  • Using the flat side of a butcher’s knife, crush the Maltesers and add to the mixture.

  • Grease a bread loaf tin and pour the brownie mixture in. Poke the extra, whole Maltesers into the batter.

  • Bake for 20 minutes or until the edges are firm. Leave in the tin to settle and turn out when it has cooled slightly.

The middle of the batter might look undercooked but that’s exactly how you want it because the inside will be delightfully gooey! Plus, with chunks of sticky and stringy caramel, the texture is tantalizingly sloppy, in a very good way.

For more Melbourne restaurant reviews, check out Peaches & Push Ups and follow Juliana on Instagram @juliimare.

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