This was Cooper's first day of school chocolate cake. I know, it isn't chocolate cake, but we ran out of time.
It's full on chocolate, so that's all that matters.
After he finished school, we walked into town to our local bookshop. First we headed upstairs to the cafe so Cooper could enjoy a slice of cake and a hot chocolate, then down to the bookshop so he could choose some books.
We must have spent a couple of hours in the book shop, sitting on the floor surrounded by books, then my husband met us and we took a walk with our dogs along the River Tay. By the time we got home there was little time for baking. I couldn't let Cooper down, so brownies it was and while they baked I popped on some pasta for dinner.
This recipe is super easy and quick. I have to be honest and tell you I didn't make my own buttercream for the top this time. I had an emergency tub of Betty Crocker Chocolate Buttercream, so that saved us even more time.
When the bake was cool, I topped it with half a tub of buttercream then added Maltesers and chocolate sprinkles as a finishing touch. I covered the tray and popped it in the fridge overnight. The next day when we tried a piece, it was gloriously fudgey and the perfect chocolate hit.
I made these with dairy, but it's an easy recipe to turn dairy-free. I've added my dairy-free alternatives to the recipe if you're vegan. Either way do try this.
Malteser Fudge Brownies
Quick chocolate brownies that turn gloriously fudgey when left in the fridge overnight. For extra indulgence they are topped with chocolate buttercream, Maltesers and sprinkles, but this is optional. Vegan version too.
- 200g dark chocolate, broken into pieces
- 200g butter (or dairy free spread)
- 3 large eggs (or flax eggs)
- 1 tsp vanilla extract
- 200g light brown sugar
- 80g plain flour, sieved
- a pinch of salt
1. Preheat the oven to 180c/160c fan/350f/gas mark 4.2. Melt the chocolate and butter in a bain marie (a bowl over gently simmering water, making sure the bowl doesn't touch the water or the chocolate could seize)3. Whisk the eggs (or flax eggs) with the sugar & vanilla extract until light and frothy, then pour in the chocolate mixture and mix in.4. Fold in the flour and pour the brownie batter in a lined square brownie pan. Bake for 20-25 minutes.5. Leave to cool then pop in the fridge overnight. For extra luxury top with chocolate buttercream and sprinkles.6. Enjoy!FLAX EGGS: Whisk 1 tbsp freshly ground flax seeds (linseeds) with 3 tbsp water to make one flax egg. Triple the quantity for this recipe. Leave in the fridge for at least 30 minutes to thicken.
Yield: Makes 16 Brownies
Go on, be good to yourself!