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
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.