A brownie with a difference! It has a lovely aroma and flavour from the malted milk powder. It is dense, moreish and has the crunch from the maltesers found within…. It doesn’t matter that the slice isn’t ‘fully’ cooked through, as you may want the gooey bits found in the middle. Store the slice in the fridge to keep it chilled.
180g unsalted butter, melted
200g light brown sugar
75g malted milk powder
200g plain flour
1 teaspoon baking powder
150g Maltesers balls
Preheat the oven to 180ºC. Line a 22cm square baking tin with baking paper, set aside.
In a mixing bowl, mix the melted butter with the sugar, beating until smooth. The mixture will appear to be separated but with continued beating, it will form to a smooth mixture.
Add one eggs at a time, beating well after each addition.
Add the malted milk powder, flour and baking powder, stir to just combine, using a large metal spoon. Then gently fold in the Maltesers.
Spoon the mixture into the prepared baking tin and bake for about 30 to 35 minutes, or until cooked around the outside but still just set in the middle.
Allow the slice to cool in the tin. Once cooled, place the tin in the fridge for at least two hours. Once, the slice has been chilled, you may like to drizzle over the top of the slice with the melted white chocolate (if using – you probably need about 50 to 100g of white cooking chocolate). Or dust the slice with icing sugar. Cut into squares or fingers.