Malted Brownies

This is my stand-by party treat. Present it on a mirror to show off the melted chocolate garnish.


  • 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, Horlics or Oveltine
  • 250 g malted chocolate balls
  • 200 g milk chocolate drops, melted

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

Prepare and line a pan 22 cm x 22 cm square (see illustrated instructions on Chocolate Brownie Mix box).

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.

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, and spread half over brownies. Position a chocolate ball on each brownie in the chocolate while still soft.

Arrange brownies on a mirror or platter, move them apart while the chocolate is still soft.

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 mirror in zigzag fashion.

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