Vegan Malteser Brownies with a fudgy chocolate brownie loaded with vegan malt powder and dairy-free Maltesers, topped with a thick and smooth chocolate ganache filled with vegan maltesers. Unbelievably Vegan, No- Egg, No-Dairy and easy to make!
Vegan Malteser Brownies
One of my favourite chocolates growing up (before I turned vegan) was Maltesters! I used to love the classic box of Maltesers, I’d get one each year in my christmas stocking and you could always tell what they were form the shape of the box and the sound when you shook them. I loved the smooth chocolate with the melt in the mouth malty middle. Since turning vegan, I didn’t think id ever be able to enjoy maltesers again, but to my luck, one of my favourite vegan / plant based chocolate brands ‘Moo Free Chocolates’ recently released their line of vegan maltesers called ‘Moofreesas’ – a gluten free, rice cereal ball smothered in our moreish Rainforest Alliance milk chocolate. Mmmmm choco-tastic! I wanted to create the ultimate malty chocolate treat and thats when i had the idea of combining brownies and the maltesers!
Looking for more chocolate recipes? Check out my:
- Easy Vegan White Chocolate Chip Cookies
- Vegan Chocolate Espresso Pie
- No-Bake Chocolate ‘Nutella’ Cheesecake Bars
- Viral Vegan Pistachio Chocolate Bar
- No-Bake White Chocolate Raspberry Cheesecake
- Vegan Tiramisu Brownies
- The Ultimate Vegan White Chocolate Cheesecake Bars
Why you’ll love these vegan Malteser brownies
- Vegan – This recipe doesnt contain any animal dervied ingredients!
- Made using vegan friendly Maltesers (I use the brand Moo Free Chocolates- Moofreesas).
- Filled with malt goodness – The brownies are filled with actual vegan friendly malt powder as-well as crushed maltesers to make them extra delicious and malty!
- 2 layers of chocolate – brownie and ganache makes for the most indulgent brownie!!
- Each bite is filled with scrumptious flavour from the gooey chocolate, melt in the mouth malt and crunchy chocolates.
- Easy to make – This recipe is surprisingly easy to make, simple whip up, bake, top with ganache and enjoy!
- Perfect for sharing – They are great for sharing with family, friends, loved ones (or simply keep for yourself, store them in an air tight container and tuck in when you want a sweet treat.)
- Texture of dreams – Gooey brownie with a crinkle top, is topped with silky smooth dark chocolate ganache, truly irresistible!
- The brownie is perfectly fudgey, no cakey brownies here!
Recipe tips and tricks for vegan malteser brownies
- Don’t over-bake the brownies – To ensure super moist and fudgy brownies with a glossy crinkle top, don’t over bake! Be sure to follow the method and timings to result in mouth-watering brownies each time! Over baking the brownies will dry them out and make them prone to cracking which is what we don’t want!
- Chocolate and cocoa – Make sure to use high quality cocoa, and dark chocolate to make this recipe super indulgent and rich. I go for a 70% or above dairy-free dark chocolate.
- Use a 8” inch baking tin – The baking time is based on using this specific sized tin. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes. For ease of removing it from the tin, I also like to use a loose base tin!
- Allow the brownies to cool completely before topping – When the brownies come out of the oven, it’s best the leave them on your kitchen counter top at room temperature until fully cool. I like to store them in an air-tight / sealed container at room temperature overnight to lock in the moisture making them super fudgey! Then… you can add on the ganache and maltesers before slicing and enjoying!
- Set the ganache before slicing – After you’ve poured on the ganache, add on the matesers so they stick into the ganache before being placed in the fridge to set. Use a sharp knife to cut the chilled brownie slab into servings, as little or large as your heart desires!
Tools you’ll need to make this recipe
- 8 x 8 inch square loose base baking tin
- Mixing bowl
- Kitchen scales
- Measuring spoons
- Saucepan
- Heat proof spatula
- Off-set spatula
- Sharp knife
- Stand mixer or electric hand whisk
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Malteaser Brownies
- Total Time: 3 hours – Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the BEST Vegan Malteser Brownies using vegan malt powder and vegan maltesers!!!! Vegan, No-Egg, No-Dairy and easy to make!
Ingredients
Ingredients for the brownie
- 40g of cocoa powder
- 50g of vegan friendly malt powder (I use the Horlicks Kids Chocoland which is vegan friendly)
- 270g of all-purpose / plain flour
- 255g of dairy-free dark chocolate
- 165g of dairy-free block butter
- 180ml of aquafaba (chickpea brine)
- 420g of caster sugar
- 150g of vegan Maltesers (I use Moo Free Moofreesas)
Ingredients for the chocolate ganache
- 150g of dairy-free dark chocolate
- 110g of coconut cream (see notes*)
- 200g of vegan malteasers
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the cocoa powder, malt powder and flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour, malt powder and cocoa mixture. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Fold in the roughly chopped maltesers. Alternatively, you could press them into the brownie batter once it’s in the tin before baking, but make sure they’re covered with brownie batter to prevent burning. Refer to video for example.
- Pour the brownie batter into the lined tin and level off with an off-set spatula.
- Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgyy brownie, you may want to underbake by 5 minutes!
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.
- Keep the brownie in the tin as we will be adding on the chocolate ganache in the tin.
Method (chocolate ganache)
- Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. You want the ganache smooth enough so they it can easily pour over the brownie. If the texture feels / looks too liquid, add in some more chocolate to help thicken.
- Once melted, allow to cool for a few minutes then pour over the brownie. Use the back of a spoon or off-set spatula to help spread it out, getting right into the corners of the tin in an even layer.You can even tap the tin on the worktop to release any air bubbles and smooth out the ganache.
- While the ganache is wet, add on some vegan maltesers. We do this while the ganache is wet as they’ll stick into the ganache as it chills.
- Once topped, place the brownie slab in the fridge until the ganache has set (approximately 1 hour).
- When ready, life the brownie out of the tin using the overhangs or push up base. Use a sharp knife to cut the brownie into squares / servings.
- Serve and enjoy!
Notes
What is aquafaba? Aquafaba is the starchy liquid which can be found from a can of chickpeas. Simply drain the whole chickpeas and use the water! It acts as a great egg replacer in vegan baking.
What dairy-free butter to use? My favourite vegan friendly butters are Naturli Vegan Block and Flora Plant Based Alternative. Both can be found in most large uk supermarkets. For US, Miyoko’s, Violife Plant Butter, Melt Plant Based Butter Sticks are great!
To store: Store the brownies in an airtight / sealed container in the fridge and allow to come to room temperature for 5 minutes before enjoying to allow the butters and chocolate to soften slightly.
Coconut cream – Use the thick white cream from a can of coconut milk. Make sure to chill a can of coconut milk in the fridge overnight before using, discard the clear liquid and only us the thick, white cream.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
