If you’ve ever wondered what it would be like to eat a giant, sticky, fudgey Maltese (which you probably have), wonder no longer. These squares of joy are delicious and from the rate they disappeared when I made them, I suggest you make two trays.

Method

Heat to the oven to 170C fan. 

Start by melting the chocolate & butter in a bowl over boiling water, or in the microwave. 

Combine the sugar & eggs in a bowl and whisk with an electric whisk or stand up mixer, until thick & fluffy. It should look a bit like a milkshake.

Fold the melted chocolate & butter into the egg mix. Followed by the flour, horlicks/malt powder and cocoa. When incorporated fold in the chocolate chips. 

Line a brownie tin with foil & baking paper (foil on the bottom). Pour the mix into the tin and smooth over the top. Add your Maltesers by pushing them down in to the surface, and crushing some of them, if you want.

Bake for 20-25 mins, when it comes out of the oven it should still wobble a little bit in the middle.

Leave to cool fully in the tin before removing; it’s also much easier to slice if you leave in the fridge for a few hours first!