MALTESERS® RECIPE

Maltesers Chocolate Fudge Brownie with Salted Caramel Sauce

These mouth-watering brownies are sure to be a crowd pleaser, especially with salted caramel sauce drizzled aaaallll over.

a whisk

PREP TIME
40 minutes

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BAKE TIME
20-25 minutes

a star

SERVES
32

A cupcake

DIFFICULTY
Medium

Ingredients

For the brownies

  • 250g good quality dark chocolate(70%)
  • 200g salted butter chopped into cubes
  • 200g caster sugar
  • 3 large eggs
  • 125g self raising flour
  • 50g cocoa powder
  • 120g box of Maltesers
  • Pinch of salt

 

For the salted caramel sauce

  • 475ml heavy cream
  • 235ml honey
  • 455g sugar
  • 120g butter cubed
  • 1 tbsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp flakey salt
  • 118ml water

Method

For the brownies:

1. Preheat oven to 160˚C.

2.  Grease an 8” x 8” baking tray with butter then line with foil.

3.  Break up the chocolate and put in a medium sized bowl with the butter.

4.  Place the bowl over a pot of gently simmering water, making sure the water doesn’t touch the bottom of the bowl.

5.  Stir occasionally until completely melted and combined.

6.  In a large bowl whisk together the eggs and sugar until they have become smooth and creamy.

7.  Add the chocolate mixture and combine thoroughly.

8.  Slowly sift in the flour - stirring in bit by bit until completely combined.

9.  Do the same with the Cocoa Powder, Salt and 2/3rds of the Maltesers.

10.  Pour mixture into foil lined tin, smooth the top with a Spatula and bake in the middle of the oven for 20-25 minutes.

11.  The brownies will be ready when the top is cooked and cracking slightly but the inside is still gooey.

12.  Remove brownies from oven and leave to cool on a wire rack. Once completely cooled take out of tray, remove foil and chop into squares.

For the salted caramel sauce:

1.  Place Sugar, Honey and Water in a large sauce pan and stir continuously over a medium heat until all sugar has dissolved.

2.  Lower the heat and leave for around 10 minutes until it is gently simmering and has started to turn a light caramel colour.

3.  Remove from heat and whisk in the cream.

4.  Once combined gradually add the butter, kosher salt and vanilla.

5.  Return to the low heat and stir for 2 minutes to allow caramel to thicken.

6.  Pour into glass jar or heat proof container.

7.  Sauce will thicken a lot once it cools so heat slightly before serving.

8.  The sauce will keep for 2 weeks after it is made if you keep it in the fridge.

 

Assembly:

1.  To serve together pour caramel sauce over brownies, chop remaining Maltesers over the top and then sprinkle with flakey salt.

NUTRITIONAL INFORMATION 
(per serving):

Energy

Calories

Fat

1025kJ / 13%

245kcal / 12%

14.8g / 21%

 

Saturates

Sugars

Salt

9.0g / 45%

23.8g / 26%

0.3g / 4%

 

Maltesers® Chocolate Fudge Brownie with Salted Caramel Sauce

Serves 32 60-65 mins

Ingredients

For the brownies

  • 250g good quality dark chocolate(70%)
  • 200g salted butter chopped into cubes
  • 200g caster sugar
  • 3 large eggs
  • 125g self raising flour
  • 50g cocoa powder
  • 120g box of Maltesers
  • Pinch of salt

For the salted caramel sauce

  • 475ml heavy cream
  • 235ml honey
  • 455g sugar
  • 120g butter cubed
  • 1 tbsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp flakey salt
  • 118ml water

Method

For the cakes:

1. Preheat oven to 160∞C.

2. Grease an 8î x 8î baking tray with butter then line with foil.

3. Break up the chocolate and put in a medium sized bowl with the butter.

4. Place the bowl over a pot of gently simmering water, making sure the water doesnít touch the bottom of the bowl.

5. Stir occasionally until completely melted and combined.

6. In a large bowl whisk together the eggs and sugar until they have become smooth and creamy.

7. Add the chocolate mixture and combine thoroughly.

8. Slowly sift in the flour - stirring in bit by bit until completely combined.

9. Do the same with the Cocoa Powder, Salt and 2/3rds of the Maltesers.

10. Pour mixture into foil lined tin, smooth the top with a Spatula and bake in the middle of the oven for 20-25 minutes.

11. The brownies will be ready when the top is cooked and cracking slightly but the inside is still gooey.

12. Remove brownies from oven and leave to cool on a wire rack. Once completely cooled take out of tray, remove foil and chop into squares.

For the sauce:

1. Place Sugar, Honey and Water in a large sauce pan and stir continuously over a medium heat until all sugar has dissolved.

2. Lower the heat and leave for around 10 minutes until it is gently simmering and has started to turn a light caramel colour.

3. Remove from heat and whisk in the cream.

4. Once combined gradually add the butter, kosher salt and vanilla.

5. Return to the low heat and stir for 2 minutes to allow caramel to thicken.

6. Pour into glass jar or heat proof container.

7. Sauce will thicken a lot once it cools so heat slightly before serving.

8. The sauce will keep for 2 weeks after it is made if you keep it in the fridge.

Assembly:

1. To serve together pour caramel sauce over brownies, chop remaining Maltesers over the top and then sprinkle with flakey salt.

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#bakeamillion

Take a picture of your Maltesers Chocolate Fudge Brownie with Salted Caramel Sauce and upload it to either Maltesers' Facebook Page or another social media platform of your choice between 1st February and 24th March, tagged with #bakeamillion. For each Maltesers bake, Maltesers will contribute £5 towards a total donation of £1 million.

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