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Malted Brownies

This is my stand-by party treat.
Malted Brownies
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You Will Need:

Main Dish
  • 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, Horlicks or Oveltine (optional)
  • 250 g malted chocolate balls
  • 100 g milk chocolate drops, melted
Main Dish
  • 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, Horlicks or Oveltine (optional)
  • 250 g malted chocolate balls
  • 100 g milk chocolate drops, melted

Method:

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

Prepare and line a pan 22 cm x 22 cm square.

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 (included with mix) and Milo if using. 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.

Dip a chocolate ball in melted chocolate and place on each brownie. Arrange brownies on a platter.

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 platter.

Malted Brownies

This is my stand-by party treat.
Malted Brownies
  • Makes 36 Brownies
  • OCCASION: Birthdays
  • Recipe Category: Baking, cakes, muffins cupcakes brownies and scones
  • Products in this recipe:

    Chocolate Brownies

You Will Need:

Main Dish
  • 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, Horlicks or Oveltine (optional)
  • 250 g malted chocolate balls
  • 100 g milk chocolate drops, melted

Method:

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

Prepare and line a pan 22 cm x 22 cm square.

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 (included with mix) and Milo if using. 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.

Dip a chocolate ball in melted chocolate and place on each brownie. Arrange brownies on a platter.

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 platter.

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