This is a recipe that as soon as I saw, I had to try and recreate. I adapted it from a blog – This is a special blog as my friend Linda runs it. She also manages the PC Cooking School on Mavis Road. Linda is an avid baker who is as enthusiastic – if not more, about baking as I am. Take a look at her blog, she also tells great stories before the recipes.

I have always loved Maltesers ever since I tried my first one way back in grade school (yes that is a long time ago!).  Addictive – I should say so. The chocolate on the outside that I would quickly suck on to get to that amazing center which would disintegrate on my tongue as I chewed on it – mmmmmm! So when Linda posted this recipe, I knew it would make a great addition to out Easter sweet table.

You could vary it by using the coated Easter eggs that are everywhere right now, but you know, the first time I try a recipe, I try to stick to the integrity of the original. Let me just say, I’m glad I did. This is a moist and chewy brownie with a surprise in every bite – that is to say, a Maltesers in every bite! I did try a piece when it had just come out of the oven, I don’t recommend this. Something happens to the texture of the Maltesers center when it just comes out of the oven that makes it chewy, but not in a nice way, a rather tough chew. When cooled though – delicious taste and texture in every bite.

There are so many variations you can make to this brownie. I think I will try it with those delicious Easter eggs. Maybe have a few eggs popping out of the brownie for that spring effect. I’ll post pictures when it’s done. But let’s get back to this recipe. I not only added the chopped Maltesers to the brownie, I also sank whole pieces into the brownie just because I had them and rather than gorge on them, thought it better in the brownie. Get the kids involved with this one and make it a family made treat! As always – enjoy!

1 1/2 cups all-purpose flour
1/2 cup Ghirardelli Sweet Ground Chocolate – I didn’t have this so I used the Ghirardelli unsweetened cocoa, and while you could up the sugar (maybe ¼ cup), I didn’t and it was fine
1/2 teaspoon salt
3/4 cup Churn 84
4 ounces dark chocolate, chopped
4 eggs
1 tsp vanilla
1 cup maltesers – chopped roughly
1 1/2 cups granulated sugar

Preheat oven to 325F. Spray or brush with oil, and line a 11″ x 13″ pan with foil – spray the foil as well
In a small bowl whisk together the flour, ground chocolate/cocoa and salt – set aside
In a medium pot over low heat stir the butter and chocolate until the chocolate is melted and the mixture is smooth – remove from the heat
In a separate bowl, combine the eggs, vanilla and sugar – whisk to ensure it is properly mixed
Add the egg/sugar to the butter/chocolate mixture in the pot, whisking to ensure the eggs don’t scramble
Put the pot back on the heat – medium flame, and stir until the sugar is dissolved – remove from the heat, let cool for about 1 minute
Add the dry ingredients and fold gently
Add the Maltesers and fold – pour the contents into the prepared baking dish
Insert randomly, whole Maltesers into the brownie mix ensuring some is peeking out the top
Bake for 25 minutes or until a toothpick inserted into the center comes out clean – it’s okay if there are a few crumbs on it, that yields a nice moist brownie. Mine took about 30 minutes so keep an eye on it
If you are using a smaller pan, such as a 9″ x 9″ you will need to increase your baking time
To quote Linda “these are gooey, chocolaty, superb, delicious and just plain mmmmmm”
Brownie 1a

Brownie 2a

Brownie 3a

Brownie 4a