Tuesday, 7 March 2017


A signature Bakes By Butter recipe, deliciously rich, gooey in the middle with a crunchy Malteaser topping. What more could you ask for from a brownie? These regularly appear in the Butter bakery and they don't tend to stick around for a long!



200g dark chocolate, minimum 70% cocoa solids
200g unsalted butter
200g golden caster sugar
3 large eggs
50g plain flour
100g Malteasers plus extra for decorating


  1. Preheat the oven to 170C/150C fan. Grease and line a 20cm square cake tin.
  2. Put the butter and sugar into a bowl and melt over a pan of simmering water ensuring the water never touches the bottom of the bowl.
  3. In another bowl beat the eggs and sugar together until light and creamy. 
  4. Stir in the melted chocolate mixture with the flour and Malteasers. 
  5. Pour the brownie mixture into the prepared tin and bake for 40 minutes or until the mixture has developed a crust topping but still wobbles slightly.
  6. Leave to cool in the tin, then slice and serve with lightly crushed malteasers sprinkled on top.
These taste great on their own or with a scoop of creamy vanilla ice cream! If you give these a go please share your photos with me using #bakesbybutter

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