Last updated on Apr 23rd, 2019 at 11:37 am

Malted Brownies recipe, topped with a melted chocolate garnish

2 extra-large eggs, at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) melted butter
½ cup (125 ml) fresh full cream milk
1 x 550 g Ina Paarman’s Chocolate Brownie Mix
2 – 3 T (30 – 45 ml) Milo, Horlics or Ovaltine
250 g malted chocolate balls
200 g milk chocolate drops, melted

How to
Adjust oven rack to middle position. Preheat oven to 180°C.

Prepare and line a pan 22 cm x 22 cm square (see illustrated instructions on Chocolate Brownie Mix box).

Beat eggs, melted butter and oil for 1 minute on high speed until well blended. Add milk and beat for 1 minute on medium speed.

Add dry mix, chocolate chips and Milo or Horlicks.

Fold in carefully with a spatula. Blend until just combined, do not beat, folding in by hand gives the best result.

Scrape mixture into prepared pan.

Bake on middle shelf for 25 – 30 minutes. Brownies are done when a thin bladed knife inserted in the centre comes out clean or cake pulls away very slightly from the sides of the pan. Leave to cool down completely.

Cut into 3 cm squares once cooled. Keep squares close together.

Melt the chocolate disks, and spread half over brownies. Position a chocolate ball on each brownie in the chocolate while still soft.

Arrange brownies on a mirror or platter, move them apart while the chocolate is still soft.

Decant remaining melted chocolate into a small sandwich bag and snip off the tiniest hole in one corner.

Pipe the melted chocolate over the brownies and the mirror in zig-zag fashion.


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